📝 About This Recipe
Youvarlakia is a quintessential Greek comfort food that brings the warmth of a Mediterranean kitchen right to your table. These tender, herb-infused beef and rice meatballs are poached to perfection in a delicate broth and finished with 'Avgolemono,' a silky, frothy egg-lemon sauce that defines Greek gastronomy. It is a harmonious balance of zesty citrus, savory aromatics, and a creamy texture that feels like a warm hug in a bowl.
🥗 Ingredients
The Meatballs (Youvarlakia)
- 500 grams Ground Beef (lean, preferably 10-15% fat)
- 1/2 cup White Rice (long-grain or Carolina type, rinsed)
- 1 large Yellow Onion (grated and squeezed of excess juice)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Egg (lightly beaten)
- 1 teaspoon Salt and Black Pepper (or to taste)
The Broth
- 6-7 cups Water or Beef Stock (hot)
- 1 medium Carrot (finely diced)
- 1 medium Celery Stalk (finely diced)
- 1/4 cup Extra Virgin Olive Oil
- 1 pinch Sea Salt (to season the liquid)
The Egg-Lemon Sauce (Avgolemono)
- 2 large Eggs (at room temperature)
- 2 medium Lemons (juiced (about 1/3 to 1/2 cup))
- 1 teaspoon Cornstarch (optional, for a thicker consistency)
For Garnish
- 1 sprig Fresh Dill (finely chopped)
- 1 drizzle Extra Virgin Olive Oil (finely sourced)
- 1 pinch Freshly Ground Black Pepper
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, rinsed rice, grated onion, chopped parsley, dill, 2 tablespoons of olive oil, the beaten egg, salt, and pepper.
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2
Knead the meat mixture thoroughly with your hands for at least 3-4 minutes. This ensures the meatballs stay tender and the flavors are fully integrated.
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3
Take small portions of the mixture and roll them into uniform balls, roughly the size of a walnut (about 3cm in diameter). Place them on a tray and set aside.
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4
In a large, wide pot, add the water or stock, 1/4 cup olive oil, diced carrots, and diced celery. Bring the liquid to a gentle boil over medium-high heat.
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5
Carefully drop the meatballs into the boiling liquid one by one using a spoon to avoid splashing. Ensure they are mostly submerged.
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6
Reduce the heat to medium-low, cover the pot partially, and simmer for 35-40 minutes. The rice inside the meatballs should be soft and the meat cooked through.
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7
Once cooked, remove the pot from the heat. This is crucial: let the soup sit for 2-3 minutes so the boiling stops before adding the egg-lemon sauce.
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8
To prepare the Avgolemono, whisk the 2 eggs in a medium bowl until frothy. Slowly whisk in the lemon juice (and cornstarch if using) until well combined.
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9
Now, temper the eggs: use a ladle to slowly pour a steady stream of hot broth from the pot into the egg-lemon mixture, whisking vigorously and constantly. Repeat with 2-3 more ladles of broth.
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10
Slowly pour the tempered egg-lemon mixture back into the main pot, shaking the pot gently in a circular motion to incorporate the sauce without breaking the meatballs.
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11
Place the pot back on very low heat for 1-2 minutes, stirring gently (or just shaking the pot) until the sauce thickens slightly and becomes creamy. Do not let it boil, or the eggs will curdle.
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12
Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Serve immediately in deep bowls.
💡 Chef's Tips
Always use room temperature eggs for the Avgolemono to prevent the sauce from breaking. Kneading the meat mixture well is the secret to light, fluffy meatballs; don't skip the 3-minute knead! If the soup is too thick, add a splash of warm water; if too thin, the optional teaspoon of cornstarch in the lemon juice works wonders. Never boil the soup once the egg-lemon sauce has been added, as the heat will scramble the eggs and ruin the silky texture. Use the freshest dill and parsley possible for that authentic vibrant Mediterranean aroma.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough or traditional Greek village bread (Horiatiko Psomi) to soak up the sauce. Pair with a crisp, chilled Assyrtiko or a dry Greek white wine to complement the lemon acidity. A side of Kalamata olives and a block of feta cheese drizzled with oregano provides a salty contrast. Follow the meal with a light fruit salad or Greek yogurt with honey for a refreshing finish.