Yiouvarlakia: Greek Meatballs with Rice and Lemon

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.

• Prep: 25 min
• Cook: 35 min
• Difficulty: Medium
• Calories: 611
• Protein: 39 g
• Carbs: 34 g
• Fat: 33 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 100 g White rice ( raw )
• 1 pc Onion ( very finely minced )
• 2 pc Garlic ( minced )
• 1 pc Parsley ( chopped bunch )
• 1 pc Mint ( chopped leaves )
• 2 pc Egg ( room temperature )
• 2 pc Citrus limon (L.) Burm. f. ( juiced )
• 50 g Wheat flour ( for dredging )
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pc Dill ( chopped )

Instructions

1. Meatball preparation

   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. Shaping and dusting

   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. Poaching the meatballs

   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. Avgolemono sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat very gently in a saucepan without boiling to preserve the sauce.