Greek Meatballs In Egg-lemon Sauce: (youvarlakia Me Avgolemono)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb ground beef
• 1/3 cup long grain rice, uncooked
• 1 small yellow onion, finely chopped
• 1 garlic clove, minced
• 2 tablespoons finely chopped fresh parsley or 1 1/2 teaspoons dried parsley
• 1 teaspoon dried mint
• salt & freshly ground black pepper
• 1 large egg
• 1/2 cup all-purpose flour
• 2 -3 cups chicken stock or 2 -3 cups broth
• 2 large eggs (at room temperature)
• juice, of two strained or three large lemon, strained

Recipe

• 1 combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. add an egg and mix well.
• 2 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.
• 3 heat 2 cups of the chicken broth in a dutch oven, or large pot, until boiling.
• 4 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.
• 5 simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
• 6 to make the sauce, beat the eggs in a medium sized bowl until frothy.
• 7 slowly whisk in the lemon juice. ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
• 8 remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
• 9 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).