Traditional Greek Yuvarlakia Avgolemono (Egg-Lemon Sauce) Recipe

When it comes to satisfying your taste buds and soothing your soul, Yuvarlakia with egg-lemon sauce, also known as avgolemono, takes the center stage. This classic Greek dish boasts rich flavors that can transport you back to the heartwarming memories of childhood. Whether it’s a chilly winter evening or a sunny summer day, this recipe is a go-to comfort food choice. Let’s dive into the origins, ingredients, and preparation of this delightful dish.

The Origin and History of Yuvarlakia Avgolemono

Yuvarlakia, pronounced ‘you-var-LA-kya,’ (or Giouvarlakia) is a traditional Greek dish that has been cherished for generations. These delightful meatballs are typically made with a mixture of ground beef, rice, and aromatic vegetables, simmered in a flavorful broth and finished with a creamy egg-lemon sauce. It’s a dish that has found its way into Greek homes, especially during festive occasions and family gatherings. The term “avgolemono” refers to the iconic egg-lemon sauce that gives this dish its unique, tangy flavor. Other variations are also available, like yuvarlakia in tomato sauce.

How to Make Yuvarlakia with Egg-Lemon Sauce

Ingredients:

• 800 grams of high-quality minced beef, ideally a mix of olive and saber for a robust flavor
• 3/4 cup of fragrant Carolina rice, known for its ability to absorb flavors beautifully
• 2 small carrots, freshly grated on a coarse grater, adding a touch of natural sweetness
• 1 dried onion, grated finely for a subtle yet rich depth of flavor
• 1 leek, using only the white part, delivering a mild, onion-like essence
• 2 fresh spring onions, providing a delicate crunch and a hint of freshness
• 1 large egg, preferably free-range or organic
• 1/2 cup of extra virgin olive oil, enhancing the dish with its fruity and robust notes
• Flour, for a light and crispy coating
• Salt and freshly ground pepper to season according to your preference

For the Broth:

• 1 1/2 liters of fresh, clean water
• 1 leek, finely sliced for a gentle, onion-like aroma
• 2 small carrots, carefully cut into small, delectable cubes
• 1/2 teaspoon of olive oil, to add a hint of Mediterranean charm
• 1 tablespoon of finely sliced shallots, contributing to the complex flavor profile

For the Egg-Lemon Sauce:

• 2 fresh eggs, ensuring a velvety texture and rich color
• 1-2 tablespoons of freshly squeezed lemon juice, for a zesty, tangy kick that brightens the dish

How to Make the Best Yuvarlakia Avgolemono (Egg-Lemon Sauce)

1. Start by placing the spring onions and leek in a small blender and puree them thoroughly.
2. In a large, deep bowl, combine the blender mixture, ground beef, rice, dried onion, grated carrots, dill, the whole egg, olive oil, salt, and pepper. Mix everything together until well combined.
3. Form balls about the size of a large walnut and coat them in flour. Set them aside.
4. In a deep saucepan, add water, leek, diced carrots, and olive oil. Bring the mixture to a boil.
5. Once the broth starts boiling, add the yuvarlakia one by one after shaking off excess flour. Add a little salt and reduce the heat to simmer for about 40 minutes, allowing them to cook until tender and flavorful.
6. When the yuvarlakia are ready, remove the pot from the heat.
7. Prepare the egg-lemon sauce by separating the yolks from the egg whites.
8. In a deep bowl, beat the egg whites into a stiff meringue using a beater. Then, add the yolks while continuing to beat.
9. Finally, incorporate the lemon juice and continue beating to combine.
10. Using a deep ladle, carefully take the broth from the pot and slowly pour it into the eggs while continuously beating with the beater.
11. Repeat this process two more times, and finally, pour the egg mixture into the yuvarlakia. Shake the pot gently to distribute the egg sauce evenly.
12. Serve while warm, garnished with freshly ground pepper and accompanied by a side of fresh bread.

Serving and enjoying Yuvarlakia Avgolemono

Cooking and enjoying Yuvarlakia with egg-lemon sauce is a journey that will delight your senses and warm your heart. The aromatic blend of minced beef, rice, and vegetables, combined with the creamy egg-lemon sauce, creates a symphony of flavors that will make every bite a delightful experience. Whether you’re making it for a special occasion or simply to savor a taste of Greece, this recipe is a keeper. Don’t forget to share the warmth and joy of this dish with your loved ones. Enjoy!

Traditional Greek Yuvarlakia Avgolemono (Egg-Lemon Sauce)

A food that wins the even the most demanding with its rich flavor and its unique taste with memories of our childhood. A comfort choice.

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Ingredients

• 800 grams minced beef
• 3/4 teacup Carolina Rice
• 2 piece small carrots grated on a coarse grater
• 1 piece dry onion grated on a fine grater
• 1 piece leek only the white part
• 2 piece spring onions
• 1 piece egg
• 1/2 piece dill finely chopped, without the stems
• 1/2 teacup olive oil
• flour
• salt
• Pepper

For the Broth:

• 1 - 1/2 lt water
• 1 piece leek cut into thin slices
• 2 piece small carrots cut into small cubes
• 1/2 teacup olive oil
• salt

For the egg-lemon sauce:

• 2 piece eggs
• 1 - 2 piece lemon juice

Instructions

• Place the spring onions and leek in a small blender and puree them well.
• In a large and deep bowl, add the blender mixture, the ground beef, the rice, the rice, the dry onion passed through the grater, the finely grated carrots, the dill, the whole egg, the olive oil, salt and pepper and mash with your hands until the ingredients are combined.
• Then form balls the size of a large walnut and pass them through the flour as if to coat them and set aside.
• In a deep saucepan add the water ,the leek cut into rings , diced carrots, olive oil and bring to a boil.
• When the broth is ready and starts to boil add the yuvarlaki one by one after shaking them of the excess flour , add a little salt and lower the heat to simmer for about 40 minutes until they are cooked and the food is cooked and mushy.
• When the food is ready, remove the pot from the heat.
• Prepare the egg lemonade by separating the yolks from the egg whites.
• In a deep bowl, beat the egg whites to a stiff meringue with the egg beater and then add the yolks while continuing to beat.
• Finally, add the lemon juice and beat to combine.
• Using a deep ladle, take the broth from the pot and slowly pour it into the eggs while not stopping to beat along with the egg beater.
• Do this process two more times and finally pour the egg mixture into the yuvarlakia and shake the pot to get the egg lemon sauce everywhere.
• Serve while warm with freshly ground pepper and fresh bread.

Notes

Tip: The beef we use should be run through the meat grinder twice.

We use saber and veal olive for extra flavour and also because the saber has a firm meat and this helps to prevent the yuvarlakia from breaking during cooking.

The breading with the flour helps keep the yuvarlakia firm and the broth pours out nicely.

Finally, the vegetables give the food a nice taste and vitamins.

Course: Main Course, Soup

Cuisine: Greek

Keyword: beef, economic, Egg, Giouvarlakia, Greek cuisine, Main Course, minced meat, Traditional recipe

Share the Recipe on Facebook Send the Recipe with Email Share Recipe on Twitter

DID YOU MAKE THIS RECIPE?