Here it is…our first attempt at documenting our family recipes. Between work schedules, kids activities, and our Mom’s church volunteering, it took us awhile to get this first post off the ground. So, when we finally found the time and had to decide what to make it boiled down to two things: something that wouldn’t take all day, and something that our kids would eat. If we were going to take the time to cook, document the recipe, and take pictures, we definitely didn’t want to have to make dinner that night! This isn’t the prettiest or the most well-known Greek dish out there, but it is something that we ate all the time growing up. A weeknight staple, if you will. It requires basic ingredients and doesn’t take long to come together. Plus, our kids love these and call them ‘Golden Meatballs’. What more can you ask for?
Scroll to the bottom of this post for the full recipe, including modifications to make this egg-free if you happen to love someone with an egg allergy.
Here’s how you make it:
Boil some water in a small saucepan. Add the rice just until the water starts to boil again, then drain it and set it aside.
Saute a chopped onion until it is translucent and soft, then add it to the rice.
Add chopped parsley to the rice and onion. Stir it around to let the mixture cool.
Add 3 cups water, salt and pepper to the pot in which you sautéed the onion. Let it simmer while you make the meatballs.
Add the parley, rice and onion to ground beef and combine well. Add one egg and some olive oil and mix some more.
Form into meatballs, well actually long, thin barrel shapes that look like this.
Add the meatballs to the simmering water one at a time. You want to go slowly so that the water temperature doesn’t drop.
The water should just barely cover the meatballs. Add more (boiling) water to the pot if you need to.
Cook covered for about 30 minutes or until the meatballs are cooked through and look like this.
Then drain all the liquid into a small saucepan. Time to make the sauce.
Beat eggs with an electric mixer.
Add lemon juice, continue to mix.
Add the reserved warm broth a little at a time while you mix. If you add it too fast, you’ll get scrambled eggs which is definitely not the desired effect. Keep mixing until it is frothy and creamy like this.
Pour sauce over the meatballs, and serve. Like we said, not the prettiest but it tastes great. Promise.
Youvarlakia (Golden Meatballs) Serves 4-6
Source: Athena Merianos