Yiouvarlakia: Greek Meatballs with Rice and Lemon
Ingredients
- 500 gGround beef 15% fat (fresh)
- 100 gWhite rice (raw)
- 1 pcOnion (very finely minced)
- 2 pcGarlic (minced)
- 1 pcParsley (chopped bunch)
- 1 pcMint (chopped leaves)
- 2 pcEgg (room temperature)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 50 gWheat flour (for dredging)
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcDill (chopped)
Method
Tender meatballs where rice swells inside the meat, simmered in a smooth, velvety sauce. The bright acidity of lemon cuts through the richness of the beef for a perfect balance.
- 1
In a mixing bowl, combine the ground beef, raw rice, finely chopped onion, and garlic. Add the chopped parsley, mint, and dill. Knead firmly until the mixture is homogeneous and the herbs are well distributed.
- 2
Form meatballs the size of a large walnut. Lightly roll them in wheat flour to coat them. Shake off the excess; this thin layer of flour will help thicken the sauce during cooking.
- 3
Bring 1.5L of water to a simmer with the olive oil and a pinch of salt. Gently drop in the meatballs. Cover and simmer over low heat. The meatballs are ready when the rice is tender and they float slightly to the surface.
- 4
Beat the eggs with the lemon juice. Take two ladles of hot broth and pour them in a thin stream over the eggs while whisking to temper. Pour everything back into the pot off the heat. Stir gently: the sauce should coat the spoon and turn a pearly white.
Frequently asked questions
How do you get this dish right?
- Do not boil the sauce once the egg is added, or it will curdle and lose its creaminess.
- Use round or long grain rice but not parboiled, so it releases some starch inside the meatball.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat very gently in a saucepan without boiling to preserve the sauce.
