Yuvarlakia (Γιουβαρλάκια) Greek meatballs in egg and lemon sauce

This is a favourite family winter dish, easy to make and very warming.

It can be eaten covered with the lemon sauce or thinned and eaten as a soup.

This is dedicated to Irene and Natalie 😋

Easy

Serves 4

Preparation Time : 1/2 an hour

Ingredients

1/2 kilo mince meat, veal or pork or mixed

1 whole egg

1 medium onion finely grated

1 finely grated carrot

2 small coffee cups patna rice

1 tbs finely chopped parsley

1 tbs olive oil

1-2 tsp salt

Freshly ground black pepper

6 tbs flour, seasoned with a little salt (spread on tray to roll meatballs in )

For the stock

1/2 litre stock or enough to cover meatballs

25g butter

1 tbs olive oil

Juice of 2 lemons

For the egg and lemon sauce

2 whole eggs

2 heaped tsp corn flour

Juice of large lemon

salt to taste

Garnish

2 tbs finely chopped parsley

Method

1. Gather all your ingredients together.

2. Place mincemeat, whole egg, finely grated onion and carrot, rice, olive oil and seasoning, in a large bowl.

3. Knead together with your hands, to mix ingredients thoroughly.

4. Shape into small meatballs and place on tray of seasoned flour. Roll in flour to cover. ( This helps thicken lemon sauce.)

5. Fill a medium sized saucepan with 1/2 litre of stock and a knob of butter and olive oil.

6. Bring to the boil and simmer gently.

7. Lower the meatballs using a slotted spoon into the stock and simmer for 1/2 hour.

8. Once they are cooked, remove with a slotted spoon into a clean saucepan.

For The Egg And Lemon Sauce

1. Place two whole eggs in a bowl. Beat lightly with a fork to break up eggs.

2. In a small glass place 2 heaped tsp corn flour and mix in lemon juice.

3. Beat this gently into the eggs and add 2 ladlefuls of the stock. Sieve this over meat balls and heat through. Do not boil, to avoid eggs curdling!

5. Serve in pre-heated serving dish and just before serving, sprinkle with finely shopped parsley.

* If you prefer this recipe as a soup, add another 1/3rd liter of stock.

Bring stock to the boil and when gently simmering, lower in meatballs with a slotted spoon.