Giouvarlakia or Meatballs in Avgolemono Sauce
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Meatballs
  • 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
For the Avgolemono Sauce
  • 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
Instructions/ Εκτέλεση
  1. In a bowl full of water put the slice of bread and soak it.
  2. Squeeze it to drain it and make crumbles.
  3. In a bowl mix all the ingredients plus the bread crumbles except the stock and form small balls equal to a golf ball.
  4. In a pot pour the stock and bring to boil.
  5. Lower heat to medium/low and add carefully the meatballs.
  6. Cook about 30 to 40 minutes.
For the Avgolemono Sauce
  1. In a medium pot pour the milk and bring to boil.
  2. Pour the one cup juice from the giouvarlakia, the corn starch and start whisking until the batter starts to thicken.
  3. Lower fire to medium/low and remove the pot from the fire.
  4. Add the eggs and the lemon juice whisking constantly.
  5. Bring back the pot to fire and whisk for a minute.
  6. Remove and pour the avgolemono to the meatballs.
  7. Do not whisk just move the pan around so as for the avgolemono to cover all the balls.
  8. Serve while warm.
Recipe by Culinary Flavors at