Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
-
1
cup cooked long-grain white rice, room temperature
-
2
slices hearty white sandwich bread, torn into small pieces
Directions
-
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.
Reviews
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.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Thank you for your comment! Your comment is currently under moderation and will appear shortly.