Giouvarlakia
Giouvarlakia, from above
Non vegGreece

Giouvarlakia

Rice studded meatballs in a silky egg and lemon broth. Greek grandmothers' cure for winter.

60 minTime
28 gProtein each
mildSpice
Avgolemono hugs2 chapters · 1 min read

Make it your way

Grandma's wayBeef and rice meatballs in egg and lemon broth.
The original
453kcalsame
28 gproteinsame
1 gfibresame
60minutessame

Giouvarlakia avgolemono.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Minced beef (beef mince, beef or buff keema)500 g
Rice⅓ cup short grain
Onion1, grated
Flat leaf parsleya handful, chopped
Dill leavesa small bunch, chopped
Egg3: 1 for meatballs, 2 for sauce
Lemon juice¼ cup
Chicken stock (chicken broth)6 cups
Cornflour (cornstarch)1 tbsp
Olive oil1½ tbsp
Saltto taste
Black pepper½ tsp

Method

5 steps
  1. 1Mix the mince, rice, onion, herbs, 1 egg, salt and pepper. Shape into walnut sized balls.
  2. 2Bring stock to a simmer, add oil and the meatballs. Cover and simmer 40 minutes.
  3. 3Whisk 2 eggs with lemon juice and cornflour until frothy.
  4. 4Temper with hot broth, ladle by ladle, then stir into the pot off the heat.
  5. 5Warm gently without boiling and serve.
Serve it like this

Ladle meatballs and broth into deep bowls, topped with dill and black pepper, with crusty bread.

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Make it a meal

What goes with Giouvarlakia: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tsoureki240 min
Bread or rice Jeera rice30 min
With a main Baked feta pasta40 min
On the side Greek salad15 min
On the side Patates lemonates80 min
A little snack Peixinhos da horta25 min
To drink Greek frappé4 min
Something sweet Galaktoboureko100 min
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