YOUVARLAKIA (Meatballs with Avgolemono)
Qty Measurement Ingredient ----- ------------------- ---------------------------------------------- 1 lb ground beef or veal 1-1/2 cups onion, finely chopped 3 Tbsps fresh parsley, minced 3 Tbsps fresh mint, minced 1/2 cup rice, uncooked 1 egg 2 cubes chicken bouillion 1/2 cup flour salt, to taste pepper, to taste water
In a large bowl, combine the meat, onion, parsley, mint, rice, egg, salt, and pepper. Shape the mixture into round balls and roll lightly in the flour. Dust off any excess flour.
In a saucepan, line the meatballs and add enough water to completely cover the meatballs. Add the butter/margarive and bouillion cubes, cover with a lid, and simmer for about 45 minutes.
Make basic Avgolemono Sauce using stock from the meatballs (see recipe -- Saltsa Avgolemono -- Egg-Lemon Sauce)
Remove saucepan from the heat and pour the sauce over the meatballs. Serve hot.
NOTE: This recipe makes enough liquid for a sauce consistency for the meatballs.
If a soup consistency is desired, increase the water level to 1-inch above the meatbals, then begin cooking.
Makes 6 servings.
Recipe: "Greek Gourmet Cooking" Published by Greek Festival -- Annunciation Greek Orthodox Chathedral, 3511 Yoakum Boulevard, Houston, Texas 77006. October 1976.
