Meatballs in egg-lemon sauce

With Beef, EVO Oil, Rice, Vegetables,

Meatballs in egg-lemon sauce

Serves4 servings
Cooks In10' preparation | 25' cooking
DifficultyTotally Doable

Ingredients

  • 1.1 lb ground beef
  • 1 egg
  • 1 medium onion, chopped
  • 1 carrot, grated
  • ¼ cup extra-virgin olive oil
  • ¼ cup Carolina rice
  • 2 tbsp. fresh dill, chopped
  • 2 tbsp. fresh parsley, chopped
  • Salt, freshly ground pepper
  • Yogurt to serve
  • SAUCE
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 6 ¼ cups meat or vegetable stock
  • EGG-LEMON SAUCE
  • 2 eggs
  • 2 lemons

Method

  1. Put all the ingredients for the beef mixture in a bowl and combine well using your hands.
  2. Cover and chill for 30 minutes.

PREPARE THE SAUCE

  1. Melt the butter in a pot and add the flour, mixing thoroughly with a whisk over a medium heat, for about 2 minutes.
  2. Remove from heat and pour the warm stock, always stirring with the whisk.
  3. Return pot and bring to boil on a medium heat.
  4. Shape the beef mixture into small giouvarlakia (round meatballs), pop into the sauce and simmer on a low heat for 20 minutes.

EGG-LEMON SAUCE

  1. Whisk the eggs and lemon juice.
  2. Add a ladleful of warm liquid from the pot and then pour the sauce over the giouvarlakia.
  3. Remove from heat and serve with yogurt.

TIPS

  • Enhance the food’s rich flavor with the dill and parsley stalks. Tie with kitchen string and place in the sauce. Remove before serving.
  • We can also add chopped potatoes and carrots to the sauce.
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Tip