Giouvarlakia Avgolemono
Lamb & rice meatballs in lemon sauce.
1 pound ground lamb (or beef, or a mixture of the two)
1 onion, finely grated
1 TBSP olive oil (plus more for browning)
1/4 cup white rice (uncooked)
2 TSP dried oregano
1 TSP salt
Freshly ground pepper to taste
2 TSP grated lemon zest
Water or chicken stock
4 eggs
¼ cup fresh lemon juice
Saute the onion in olive oil over medium heat until softened; set aside. Mix together the rice, oregano, lemon zest, salt & pepper; add the cooled onions. Gently mix the onion mixture with the ground meat. Shape the meat into approx. 24 meatballs. Lightly brown the meatballs in a frying pan, using a small amount of oil; shake the pan to keep the meatballs round. In a large pan/pot, large enough to hold all the meatballs in a single layer (or use 2 pans), add enough water approximately 1 ½ inches of water/stock. Bring to a simmer over medium heat. Gently slide the meatballs into the pan, one at a time. The water should just cover the meatballs; adjust the liquid level, if necessary. Simmer for approx. 30 minutes, or until the rice is tender.
Adjust the liquid level so that the meatballs are covered halfway with liquid. In a bowl, beat the eggs & lemon juice together. Add about ½ cup of the liquid to the egg mixture to temper the eggs, stirring constantly. Add the egg mixture to the pot. Continue to cook over medium/low heat until the eggs are cooked through & the mixture has thickened. Adjust seasoning, if necessary.
Lamb & rice meatballs in lemon sauce.
1 pound ground lamb (or beef, or a mixture of the two)
1 onion, finely grated
1 TBSP olive oil (plus more for browning)
1/4 cup white rice (uncooked)
2 TSP dried oregano
1 TSP salt
Freshly ground pepper to taste
2 TSP grated lemon zest
Water or chicken stock
4 eggs
¼ cup fresh lemon juice
Saute the onion in olive oil over medium heat until softened; set aside. Mix together the rice, oregano, lemon zest, salt & pepper; add the cooled onions. Gently mix the onion mixture with the ground meat. Shape the meat into approx. 24 meatballs. Lightly brown the meatballs in a frying pan, using a small amount of oil; shake the pan to keep the meatballs round. In a large pan/pot, large enough to hold all the meatballs in a single layer (or use 2 pans), add enough water approximately 1 ½ inches of water/stock. Bring to a simmer over medium heat. Gently slide the meatballs into the pan, one at a time. The water should just cover the meatballs; adjust the liquid level, if necessary. Simmer for approx. 30 minutes, or until the rice is tender.
Adjust the liquid level so that the meatballs are covered halfway with liquid. In a bowl, beat the eggs & lemon juice together. Add about ½ cup of the liquid to the egg mixture to temper the eggs, stirring constantly. Add the egg mixture to the pot. Continue to cook over medium/low heat until the eggs are cooked through & the mixture has thickened. Adjust seasoning, if necessary.