Giouvarlakia or Meatballs in Avgolemono Sauce
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
- ½ kilo / 1 pound ground beef
- 110 gr. Karolina rice (it is a medium grain rice we use a lot for soups and gemista. You can make them with Arborio or Carnaroli rice)
- 1 egg
- 1 slice of bread,
- 1 onion, chopped
- ⅓ cup of olive oil
- A small bunch of parsley
- Salt and pepper
- 3 cups of beef stock
- 1 ½ cup milk
- 1 egg, slightly whisked
- 1 cup juice from the meatballs
- Juice of 2 lemons
- 3 tbsp corn starch dissolved in 2 tbsp water
- Salt and pepper
- In a bowl full of water put the slice of bread and soak it.
- Squeeze it to drain it and make crumbles.
- In a bowl mix all the ingredients plus the bread crumbles except the stock and form small balls equal to a golf ball.
- In a pot pour the stock and bring to boil.
- Lower heat to medium/low and add carefully the meatballs.
- Cook about 30 to 40 minutes.
- In a medium pot pour the milk and bring to boil.
- Pour the one cup juice from the giouvarlakia, the corn starch and start whisking until the batter starts to thicken.
- Lower fire to medium/low and remove the pot from the fire.
- Add the eggs and the lemon juice whisking constantly.
- Bring back the pot to fire and whisk for a minute.
- Remove and pour the avgolemono to the meatballs.
- Do not whisk just move the pan around so as for the avgolemono to cover all the balls.
- Serve while warm.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/giouvarlakia-or-meatballs-in-avgolemono-sauce/
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