This is a traditional recipe that, however, is not usually present on the menu of Greek taverns, since it’s prepared primarily in winter. Youvarlakia (or Giuvarlakia) is the name of these very aromatic meatballs with rice, which are served in a soup usually thickened with yogurt, or with a lemon and egg sauce called “avgolémono”.
Ingredients for 2-3 people:
500 g lean ground meat (beef and/or lamb)
100 g of rice (baldo, carolina, arborio, etc.)
1 onion
1-2 cloves of garlic
Mint, parsley and dill
1 egg
Chicken or vegetable broth (approx. 1 liter)
Extra virgin olive oil, salt and pepper
For the yogurt sauce:
125 g Greek yogurt
The juice of one lemon
Salt and pepper
For the “avgolémono” sauce:
2 eggs
The juice of one lemon
1 teaspoon cornstarch (optional)
Mix the meat and rice in a bowl (without pre-cooking it). Chop the onion and garlic as finely as possible, as well as the herbs and add everything to the bowl. Season with salt, pepper and 2 or 3 tablespoons of extra virgin olive oil. Add an egg and mix everything until integrated.
Form the meatballs, place them in the pot with the broth, and cook for 30-40 minutes. Gently move the pot or use a wooden spoon to move very delicately the meatballs, in order to prevent that they stick to the bottom. It’s also important to boil them over low heat, otherwise the meatballs can break apart.
How to prepare the yogurt sauce:
Mix the yogurt with the juice of one lemon in a bowl. Add salt and pepper and optionally season with a little chopped dill. Add a little of the broth to mix and integrate, and then pour the sauce into the soup. To mix, move the pot very carefully, always in order to prevent the meatballs from breaking. Heat for a few minutes and serve.
How to prepare the “avgolémono” sauce:
Mix two eggs at room temperature with the juice of one lemon and optionally, add a teaspoon of cornstarch. Add some broth very little by little, while whisking vigorously. When the eggs have reached a temperature similar to that of the soup, add them to the pot, heat briefly and serve.
Tips and tricks:
- When preparing the avgolémono sauce, it’s essential to gradually add broth while whisking. In this way we ensure that the eggs get tempered. Don’t add them directly to the soup, because the sudden difference of temperature would cause them to cook and curdle.
- The teaspoon of cornstarch is not part of the traditional recipe, but it’s a secret that helps the egg sauce not curdle.
- It’s also important to take the eggs out of the refrigerator in advance, this also helps prevent abrupt changes in their temperature.
- For both sauces, I have indicated adding the juice of a lemon. But it’s possible to add a little more, according to taste. However, it’s advisable to be “conservative”: it’s never late to add more lemon juice, but using too much would probably no have no way back.