Greek Meatballs In Egg Lemon Sauce Youvarlakia Me Avgolemono Recipes

Steps:

• Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well.
• Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess.
• Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling.
• Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered.
• Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
• To make the sauce, beat the eggs in a medium sized bowl until frothy.
• Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
• Remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
• Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).

Steps:

• Mix beef, onion, mint, parsley, salt, pepper, and rice. Add 1/4 cup beef stock, and mix ingredients together. Form into walnut-sized meat balls.
• In a large pot, bring the remaining stock and water to a boil. Drop the meatballs into the boiling liquid, and lower the heat. Simmer on low for 45 minutes.
• In a bowl, beat the egg yolks and add the lemon juice. While beating, add a few spoons of the hot stock into the yolks to temper them. Then add the yolk mixture to the pot of meatballs, and stir constantly until incorporated. Cover the pot and remove from the heat. Let stand 5 minutes before serving.

Steps:

• Place the rice in a large microwave-safe bowl and add 1 cup water. Cover with plastic wrap, pierce with a knife a few times to vent, then microwave until the water is almost absorbed, 10 minutes. Uncover and fluff the rice with a fork; let cool completely.
• Lightly beat 1 egg in a small bowl. Add to the bowl with the rice along with the lamb, beef, provolone, onion, half each of the mint and parsley, the marjoram, garlic, allspice, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until just combined (do not overmix); cover and refrigerate 30 minutes.
• Dampen your hands and form the meat into 18 balls (about 1 1/2 inches each). Bring the chicken broth to a boil in a large pot or Dutch oven. Add the meatballs, cover and cook over medium heat until tender, about 30 minutes, turning halfway through.
• Whisk the remaining 2 eggs and the lemon juice in a small bowl until frothy. Remove 1 cup broth from the pot and gradually whisk it into the egg mixture. Push the meatballs to one side of the pot; reduce the heat to low and pour the egg mixture into the other side. Cook, stirring gently, until the sauce thickens slightly, about 4 minutes. Remove from the heat and stir in the remaining mint and parsley; season with salt and pepper. Serve the meatballs and sauce in shallow bowls. Top with arugula, drizzle with olive oil and season with salt and pepper.

Steps:

• In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
• Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
• In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn't boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
• In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
• Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don't let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.

Steps:

• Combine ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl.
• Add egg to mixture and mix well.
• Place flour in a shallow pan.
• With floured hands, shape into walnut-sized balls. Roll meatballs lightly in flour and shake off excess.
• Heat two cups of the chicken broth in a Dutch oven or large pot until boiling.
• Carefully place the meatballs in a layer on the bottom of the pot. Add more chicken broth if needed, just to cover the meatballs.
• Simmer covered, over low heat for 45 minutes.
• Add more broth if less than one cup remains.
• For the Egg-Lemon Sauce:.
• Using a whisk, beat the eggs in a medium bowl until frothy.
• Slowly whisk in the lemon juice.
• Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs.
• Remove pot from heat and add egg-lemon mixture stirring gently.
• Heat over very low heat until sauce thickens and is heated through.
• Take care not to allow the sauce to boil or the eggs will curdle.