Meatballs With Egg-Lemon Sauce (Youverlakie Me Avgolemono) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe is a slightly modified version of one of Louis Pappas' Famous Greek Recipes. Ingredients:
1 lb lean ground beef |
1/3 cup onion, chopped |
1 teaspoon fresh mint, finely chopped |
1 tablespoon fresh parsley, chopped |
2 tablespoons raw rice |
salt and pepper |
1 1/2 cups beef stock (or a 14 oz can beef broth) |
1 cup water |
2 egg yolks |
2 tablespoons fresh lemon juice |
Directions:
1. 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.
2. 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.
3. 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.
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