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Greek Beef and Rice Meatballs with Lemon-Olive Oil Sauce
In the Greek dish called youvarlakia avgolemono, beef and rice meatballs dot a lemony soup that’s rich and velvety with egg yolks. To simplify, we pair the meatballs with a quick pan sauce inspired by Greek ladolemono, a simple sauce of lemon, olive oil and sometimes herbs. A generous amount of chopped dill lends the dish fresh herbal notes. Serve with warmed pita bread or a rice or orzo pilaf.
4
Servings
Tip
Don’t use uncooked rice, even though many recipes do. If the rice is raw, the grains won’t cook through in time. Thawed frozen, store-bought shelf-stable or home-cooked leftover long-grain rice all do nicely. Just make sure that it’s at room temperature so that the grains are easy to mash with a fork.
40 minutes
Ingredients
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1
cup cooked long-grain white rice, room temperature
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2
slices hearty white sandwich bread, torn into small pieces
Directions
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01In a large bowl, mash the rice with a fork until smooth and pasty. Add the bread, ¼ cup of broth, 2 tablespoons of dill, 1½ teaspoons salt and 1 teaspoon pepper. Using your hands, mix and mash the ingredients to a paste. Add the beef, egg yolk, half of the garlic and 1 teaspoon of oregano, then mix with your hands until the mixture is homogeneous. Divide into 12 portions, form into smooth balls and place on a plate. Refrigerate, uncovered, for about 10 minutes.
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December 28, 2022
Fabulous
I used only 2/3 cup of cooked rice and a little less bread. I will next time reduce the salt slightly.
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