Youvarlakia is a classic Greek comfort dish featuring tender meatballs simmered in a delicate egg-lemon sauce. The creamy, tangy sauce perfectly complements the soft, flavorful meatballs, making it a favorite for family dinners and festive occasions.
Ingredients
- 1 ¾ pounds ground beef (or lamb for a richer flavor)
- ½ cup uncooked rice
- ½ cup finely chopped onion
- 3 tablespoons fresh parsley, chopped
- 2 eggs, separated
- Salt and freshly ground pepper to taste
- ½ cup butter or margarine
- Juice of 2–3 lemons
Instructions
In a large bowl, combine the meat, rice, onion, parsley, and egg whites. Season with salt and pepper. Shape the mixture into walnut-sized meatballs.
In a large pot, melt the butter over medium heat. Add the meatballs and pour in enough water to cover them. Simmer gently for 45 minutes to 1 hour, until the meatballs are cooked and the liquid reduces to about 1 cup.
In a separate bowl, beat the egg whites until soft peaks form. Add the yolks and continue beating for one minute. Stir in the lemon juice. Gradually whisk in some of the hot cooking liquid from the pot to temper the eggs.
Return the egg-lemon mixture to the pot, stirring gently over very low heat until the sauce thickens. Do not boil. Serve warm, spooning the creamy sauce over the meatballs.
