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“Youvarlakia Avgolemono” (Meatballs in Egg-Lemon Sauce)

• egg (1 large)
• ground beef (1 kg.)
• long grain rice (1/3 cup)
• onion, finely chopped (1 small)
• garlic, minced (1 clove)
• all-purpose flour (1/2 cup)
• fresh parsley, finely chopped (2 tbsp.)
• salt & pepper
• chicken broth (2-3 cups)
For the sauce:
• 2 large eggs (at room temperature)
• lemon juice (2- 3 large)

In a bowl, mix together the ground beef, rice, onion, garlic, parsley, salt, and pepper.
Add the egg and mix well.
Place some flour in your hands and make walnut-sized balls from the mixture. Roll the meatballs in flour.
Heat the chicken broth in a large pot and layer inside the meatballs.
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.
Egg-lemon sauce:
In a medium bowl, beat the eggs until frothy. Slowly whisk in the lemon juice.  With a ladle, pour little by little into the egg-lemon mixture to temper the eggs. Remove pot from heat and add the egg-lemon mixture stirring gently.  Heat over very low heat until the sauce thickens and is heated through.
Take care not to allow the sauce to boil or the eggs will curdle.

Kids’ participation
It is suggested, always at the discretion of the parent or responsible adults and depending on the kid’s age, that children participate by beating the eggs and mixing the ingredients.

Publish date 02/04/2014 15:41
Last updated 02/04/2014 15:43