Meatballs in egg and lemon sauce

Meatballs in egg and lemon sauce is a Greek dish known as “Youvarlakia”.   It is usually served without any additional accompaniment.

Preparation Time: 20 Mins

Cooking Time: 40 Mins

Total Time: 2 Hrs

Ingredients

For 4 servings…

450 gms          Mince  - lamb, veal or beef      

1 tbs               Parsley  - chopped    

1½ tbs            Rice  - Arborio, uncooked        

1                    Onion  - chopped finely          

1                    Egg white  - beaten lightly      

                      Pepper      

                      Salt          

110 cl              Stock  - meat          

40 gms            Butter       

                      Egg and lemon sauce

For the egg and lemon sauce

4                    Egg yolks   

4 tbs               Lemon juice            

3 tbs               Broth  - hot

Method

To prepare the meatballs…

Mix together the meat, parsley, rice, onion, egg white, salt and pepper and knead to a smooth paste. Break off pieces the size of a walnut, roll lightly into balls and leave for 1 hour.

Put the stock and butter into a saucepan, bring it to the boil, add the meatballs and simmer over a low heat for 30 minutes.  Take the pan off the heat.

To make the egg and lemon sauce…

Beat the egg yolks until fluffy and then slowly add the lemon juice, beating all the while.  Gradually add 2 or 3 tablespoons of the meatballs cooking liquid.

To finish the dish…

Pour the egg and lemon sauce over the meat balls.  Return the pan to the stove and cook the meat balls in the sauce over a very low heat until the sauce just begins to thicken.  Do not let it boil.

Serve the meat balls with the sauce.

Wine recommendations

An aromatic wine or a light red.

Conventional

     Beaujolais Villages

     Reuilly

Interesting

     Côtes du Rhône

     Pinot Gris