Iuvarlakia (Greek meatballs)
To prepare these delicious meatballs with avgolemono sauce, we start by preparing the necessary ingredients. We need 500 grams of minced meat (it can be pork, beef, or a combination of both, depending on preferences), 100 grams of rice, 1 egg, 1 medium onion, salt, pepper, 50 grams of butter, and the juice of one lemon. Additionally, it is good to have a mixer or a whisk on hand to beat the egg.
The first step in preparing the meatballs is to mix the minced meat with the rice, egg, salt, and pepper in a large bowl. We use our hands to combine the ingredients, ensuring that the rice is evenly distributed in the mixture. Once we have obtained a homogeneous paste, we form meatballs of equal size, about 3-4 centimeters in diameter.
In a deep pot, we melt the butter over medium heat. When the butter is completely melted, we add the finely chopped onion and sauté it until it becomes translucent, being careful not to burn it, as this can alter the flavor of the dish. After the onion has softened, we add enough water to cover the meatballs, but without overdoing it, as we want to achieve a thicker preparation, more similar to a stew than a soup.
When the water begins to boil, we carefully add the formed meatballs, being careful not to overcrowd them. We cover the pot and let it simmer for about 30 minutes. It is recommended to check from time to time to ensure that the meatballs do not stick to the bottom of the pot. After this interval, we take one meatball and cut it in half to check if it is cooked. If the inside is well cooked, we can continue with the preparation of the avgolemono sauce.
To prepare this sauce, we beat the egg white into a foam in a bowl, after which we add the yolk. We continue to beat and start to slowly add the lemon juice, stirring constantly to prevent the egg from curdling. Once the sauce is well homogenized, we take the pot with the meatballs off the heat. Carefully, we take a few tablespoons of broth from the pot and gradually pour it into the egg mixture, stirring continuously. This step is essential to "warm" the egg without cooking it.
After the sauce is prepared, we pour it over the meatballs, ensuring that each meatball is evenly covered. We close the pot's lid and let it rest for 10 minutes. This time allows the sauce to reveal its flavors and blend perfectly with the meatballs. Finally, we can serve this delicious dish, sprinkled with freshly chopped parsley, alongside a crisp green salad or a side of mashed potatoes. Enjoy your meal!
Ingredients: 1 onion, 1 egg, salt, pepper, butter, a little flour, 500 grams of minced meat, a small cup of rice, avgolemono - 1 egg, juice of one lemon
