These meatballs are fragrant, they are mixed with fresh herbs, such as dill, parsley and mint. The meatballs also contain diced onion and rice. There are many different ways to cook giouvarlakia, in this recipe we have added some diced tomatoes, to give the sauce a beautiful colour. This however, is not needed. Another variation of this dish is to cook some rice in the stock we cook our meatballs in. Again, this is just a variation. For the perfect Greek Meatballs with Avgolemono, follow my recipe. Laxanodolmades recipe.
Greek Meatballs with Avgolemono - Giouvarlakia
Greek Meatballs with Avgolemono – Giovarlakia, is a Greek traditional dish. This dish is made with beef mince and mixed with a bunch of fresh herbs. The meatballs swim in a delicious Avgolemono sauce.
Servings 5 people
- 500 g beef mince
- 150 g rice medium grain
- 1 onion diced
- 1 clove garlic
- 2 tbsp olive oil
- 3 egg
- mint fresh
- dill fresh
- parsley fresh
- 1 1/2 ltrs water
- 1/2 cup diced tomatoes
- 1 lemon juice
- broth from the meatballs
- Begin this recipe by combining the meatball ingredients together. Place the beef mince, diced onion and garlic, chopped mint, dill and parsley, egg and olive oil into a large bowl and knead the mixture.
- Pour the water and diced tomatoes into a large pot and bring to the boil. Once the water has reached a boil, turn the heat down and add the meatballs (one-by-one) in the water. Put the lid back on and cook for 20-25 minutes.
- After 20-25 minutes, prepare the avgolemono sauce. Crack the eggs into a bowl and whisk, then, add the lemon juice and whisk well. In the bowl, add a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
- Stir the avgolemono sauce into the pot with the meatballs and cook for 2-3 minutes over medium heat, until warm but not boiling.
- Serve immediately with some freshly cracked pepper and a nice piece of bread to soak up the delicious avgolemono sauce.