Youvarlakia in egg and lemon sauce

Youvarlakia in egg and lemon sauce

Youvarlakia me avgolemono
Title in Greek: 
Γιουβαρλάκια με αβγολέμονο
Recipes Categories: 
Youvarlakia in egg and lemon sauce
Preparation Time: 
20 minutes

1 kilo (1 lb 2 oz) minced meat
2 teacups rice, washed and strained
2 onions, grated
1 teacup olive oil
2 tablespoons parsley, finely chopped
The juice of two lemons
4 eggs
1 tablespoon cornflour

Cooking Time: 
about 1 hour and 30 minutes
Cooking Directions: 

- In a bowl, place the minced meat, the salt and pepper, the parsley, 2 eggs, the grated onions and the rice. Mix these ingredients together well. 
- Pour 3 glasses of water or beef broth in a pot and bring it to a boil over a medium fire. 
- In the meantime, shape the meat mixture into round shapes and drop them into the boiling broth (or water). 
- Allow the meatballs to simmer for about an hour and a half. Add water, if needed. 
- Remove the pot from the fire and prepare the egg and lemon sauce as follows: 
- In a bowl, beat the whites of the remaining eggs first and add the yolks next. Gradually add the lemon juice, the cornflour and some broth from the pot beating all the time. 
- Pour the egg and lemon sauce over the meatballs. Slightly shake the pot a few times to be sure that the sauce spreads throughout the pot. 
- Serve the meatballs hot.

Note: On no account let the food boil after the egg and lemon sauce has been added, because the sauce might curdle.

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