Giouvarlakia Avgolemono (Rice Meatballs in Egg-Lemon Sauce) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Greek lamb and rice meatballs in a creamy lemon sauce. Warning for leftovers: Sauce will not keep more than a day or two. The meatballs are still good on their own so I store seperately. Ingredients:
2 slices whole wheat bread (crusts removed, soaked in milk & squeezed dry) |
1 1/2 lbs ground lamb or 1 1/2 lbs ground beef |
1/2 cup rice (uncooked) |
2 tablespoons parsley, chopped or 2 teaspoons dried parsley |
2 tablespoons celery, chopped |
1 teaspoon crushed dried mint flakes |
1 teaspoon dried oregano |
2 teaspoons olive oil |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2 quarts water or 2 quarts chicken stock |
3 eggs, separated |
1 lemon, juice of |
1 1/2 cups meatball broth |
2 tablespoons butter |
Directions:
1. Put bread and ground beef in a bowl, and mix and knead thoroughly.
2. Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
3. In a soup kettle, bring about 2 qt water to a furious boil.
4. Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
5. Continue boiling for about 1/2 hour, and then set aside.
6. Beat the whites of 3 eggs until frothy, but not stiff and shiny.
7. Constantly beating, add the yolks until well mixed.
8. Still beating add the lemon juice drop by drop.
9. Bring butter and broth to a boil.
10. Add this to the egg-lemon mixture, beating continuously.
11. Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
12. Serve hot.
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