Giouvarlakia in tomato sauce with avgolemono

Steps Cook Recipes Giouvarlakia in tomato sauce with avgolemono using 15 ingredients and 14 steps

Giouvarlakia in tomato sauce with avgolemono - Some people consider Giouvarlakia a "meatball soup" and the broth is not thickened; others consider it just meatballs with Avgolemono sauce, and cornstarch is added, so the sauce becomes a thick cream. Great recipe for Giouvarlakia in tomato sauce with avgolemono. The combination might look bizzare to you but give it a try, you will love it. Recipe by VASPOP A hearty and delicious traditional Greek recipe perfect for a cold winter's day! Youvarlakia or giouvarlakia is a famous Greek meatball soup, which is full of Mediterranean flavors, juicy meatballs and finished off with a delicious egg lemon sauce (avgolemono).

Pretty much like meatballs in red sauce but not quite like the ones you are used to.

Of course, brownie points go to grandma Ntina again for reminding me of this recipe.

You can have Giouvarlakia in tomato sauce with avgolemono using 15 ingredients and 14 steps. Here is how you cook that.

Ingredients cook Giouvarlakia in tomato sauce with avgolemono

1. You need 600 g ground beef.
2. It's 1 large onion.
3. You need 1 small onion.
4. You need 1 bunch parsley.
5. It's 1/2 cup medium-grain white rice.
6. You need 1 little oregano.
7. It's salt.
8. It's pepper.
9. It's 2 medium-sized potatoes.
10. It's 2 tomatoes, grated, or 1/2 can finely chopped tomatoes.
11. You need 1 tbsp tomato paste.
12. Prepare 1 clove garlic.
13. You need 1/4 cup olive oil.
14. It's 1 small lemon.
15. You need 1 egg.

Giouvarlakia in tomato sauce with avgolemono instructions

1. Finely chop the large onion and the parsley and knead them with the ground meat, the rice, the oil andthe oregano seasoning with salt and pepper according to taste..
2. Place in the fridge to set until you prepare the sauce..
3. Sauté the small onion, finely chopped, in a little oil..
4. Add the tomatoes, the tomato paste and a little water, just over the middle of the pot..
5. Add the garlic, crushed, salt and pepper and a vegetable stock cube (if you like - mind the salt)..
6. Cut the potatoes into large cubes and when the sauce has boiled add them in..
7. After 15 minutes and since you have already prepared your gouvarlakia, turn down the heat and add them carefully to the sauce..
8. Make sure you don't use a ladle to stir but shake the pot with your hands so that they don't break apart..
9. Let them boil for 40 minutes to 1 hour..
10. When they have boiled, remove from heat and make the avgolemono (egg-lemon sauce) as following..
11. Separate the yolk and the white of the egg. Beat both well to a foam, separately..
12. Add the lemon juice to the yolk and beat a little..
13. Add the mixture of egg yolk and lemon juice to the egg white, while beating and then stock from the pot to temper..
14. Pour it over the food and shake the pot well to distribute evenly..

Giouvarlakia in tomato sauce with avgolemono - The meatballs are still good on their own so I store seperately. Greek lamb and rice meatballs in a creamy lemon sauce. Warning for leftovers: Sauce will not keep more than a day or two.. Giouvarlakia Avgolemono (Rice Meatballs in Egg-Lemon Sauce) Recipe by littleturtle. While the meatballs are cooking, you prepare a simple avgolemono sauce, which is made by separating eggs, and whipping egg whites and lemon juice together to create a frothy mixture. Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) in Egg-lemon sauce recipe A hearty and delicious traditional Greek recipe, perfect for a cold winter's day! Youvarlakia or giouvarlakia is a famous Greek meatball soup, full of Mediterranean flavors! Thank you and good luck