Greek Recipes

Greek and Cypriot recipes

Youvarlakia:Lamb and rice meat balls in a creamy lemon sauce

Ingredients

  • 4 tablespoons of unsalted butter, in room temperature
  • 2 teaspoons of dill, chopped
  • 2 lbs of lamb’s ground
  • 2 teaspoons of olive oil
  • 1 small, white onion, chopped
  • 3 teaspoons of parsley, chopped
  • 1-2 pinches of pepper
  • 1/2 cupof  rice
  • 2-3 pinchesof  salt
  • 5 cups of water or stock
Youvarlakia-Lamb and rice meat balls in a creamy lemon sauce

Youvarlakia-Lamb and rice meat balls in a creamy lemon sauce

Directions

  • In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.
  • Mix very well and shape into 1″ balls.
  • In a large pot add the stock or water along with the butter and bring to a boil.
  • Add the meat/rice balls and cook at a simmer for about 30 minutes.
  • If the soup is too thin, thicken with a little flour and butter (mashed together).
  • Add the avgolemono sauce to the soup.

Extras

  • 1-2 cups vegetable’s broth
  • 2 eggs
  • a little flour for all purposes
  • 1 lemon, squeezed
  • 1 white onion

Avgolemono sauce directions

  • Mix a little flour with the lemon juice.
  • Add the eggs and beat well.
  • Slowly add the broth while continuing to beat.
  • Pour and mix the avgolemono sauce into your food.
  • Remove from heat before the sauce thickens.

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