Youvarlakia

Savor the comforting flavors of Youvarlakia, a classic Greek dish featuring tender meatballs simmered in a fragrant broth and finished with a silky Avgolemono sauce—a luscious combination of egg and lemon juice. Made with a hearty blend of ground beef or lamb, short-grain rice, aromatic herbs like parsley and dill, and gently seasoned with salt and pepper, these meatballs deliver a burst of Mediterranean flavor in every bite. The addition of the tangy Avgolemono sauce not only elevates the dish but also creates a creamy, velvety texture that's perfect for soaking up with crusty bread. This one-pot recipe is as satisfying as it is simple, making it ideal for a comforting family meal or an impressive introduction to traditional Greek cuisine.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams ground beef or lamb
• 100 grams rice (short-grain or medium-grain, uncooked)
• 1 medium onion, finely grated
• 2 tablespoons parsley, finely chopped
• 1 tablespoon dill, finely chopped
• 1 egg
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1.5 liters water or chicken stock
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 egg (for Avgolemono sauce)
• 3 tablespoons lemon juice

Directions

Step 1

In a large mixing bowl, combine the ground beef or lamb, uncooked rice, grated onion, parsley, dill, 1 egg, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well until the ingredients are evenly incorporated.

Step 2

Shape the mixture into small, golf-ball-sized meatballs, placing them on a tray or plate as you work.

Step 3

Add the flour to a shallow dish and lightly dust each meatball, shaking off any excess flour.

Step 4

In a large pot, heat the olive oil over medium heat. Add the water or chicken stock, the remaining 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring the liquid to a gentle boil.

Step 5

Carefully lower the meatballs into the simmering broth. Reduce the heat to low, cover the pot, and let the meatballs simmer for 30–35 minutes, until cooked through and tender.

Step 6

While the meatballs are cooking, prepare the Avgolemono sauce. In a medium bowl, whisk 1 egg until frothy. Gradually whisk in the lemon juice.

Step 7

Slowly add 1/2 cup of the hot broth from the pot to the egg-lemon mixture, one tablespoon at a time, whisking continuously to temper the eggs and prevent curdling.

Step 8

Remove the pot from heat. Stir the Avgolemono sauce into the broth and meatballs, ensuring it's evenly distributed. Avoid reheating after adding the sauce to prevent curdling.

Step 9

Serve the Youvarlakia hot, garnished with extra chopped parsley or dill if desired, and accompanied by crusty bread or a light salad.

Nutrition Facts

Serving size	2407.4 grams (2407.4g)

Amount per serving	% Daily Value*
Calories	2012

Total Fat 127.10g	163%
Saturated Fat 45.90g	230%
Polyunsaturated Fat 3.10g
Cholesterol 781mg	260%
Sodium 5275mg	229%
Total Carbohydrate 106.90g	39%
Dietary Fiber 4.60g	16%
Total Sugars 6.70g
Protein 107.00g	214%

Vitamin D 88IU	440%
Calcium 209mg	16%
Iron 18mg	101%
Potassium 1841mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 21.4%

Carbs: 21.4%