Introduction
Youvarlakia is a comforting Greek classic defined by tender, lemon-scented meatballs nestled in a thick, velvety broth. Unlike many meatball dishes that rely on heavy tomato sauces, this one is celebrated for its bright and creamy avgolemono finish, a signature Greek sauce made from whisked eggs and fresh lemon juice. Each meatball is bound with rice, which swells during the poaching process to create a delicate, melt-in-your-mouth texture. It is the ultimate Mediterranean "noodle soup" equivalent, traditionally served in the winter months to provide warmth through its perfect balance of savory beef, fresh herbs, and citrus zing.
Ingredients
The Meatball Mixture
500g ground beef (or a mix of beef and pork)
1/2 cup Carolina or medium-grain rice, uncooked
1 small onion, finely grated
1/4 cup fresh parsley, finely chopped
2 tbsp fresh dill, finely chopped
1 large egg
2 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
The Cooking Liquid
1.5 liters water or beef broth
1/4 cup extra virgin olive oil
1 carrot, finely diced (optional)
1 celery stalk, finely diced (optional)
Salt and pepper to taste
The Avgolemono Sauce (Egg-Lemon)
2 large eggs
Juice of 2 lemons
1 tbsp cornstarch (optional, for a thicker consistency)
Preperation
Meat: Combine the ground beef with the rice and ensure the mixture is well chilled before shaping.
Vegetables: Grate the onion finely and squeeze out any excess liquid; mince the fresh dill and parsley.
Binding: Lightly beat the egg whites and have them ready to incorporate into the meat mixture.
Pot: Prepare a wide, shallow pot with the beef stock or water and bring it to a very gentle simmer.
Avgolemono: Separate the egg yolks and juice the lemons so they are ready for the final tempering of the sauce.
Step by Step
The Meatballs: Combine ground beef with finely chopped onion, parsley, dill, and uncooked rice. Add an egg and a splash of olive oil, seasoning with salt and pepper, then roll into small, uniform balls.
The Broth: Bring a large pot of water or vegetable stock to a gentle simmer with a bit of olive oil and salt. Carefully drop the meatballs into the liquid so they hold their shape.
The Simmering: Cover the pot and cook on low heat for about 40 minutes until the rice inside the meatballs is tender. Add sliced carrots or celery to the broth during this time if desired.
The Avgolemono: Whisk egg yolks in a bowl until frothy, then slowly stream in fresh lemon juice. Gradually add a few ladles of the hot broth into the egg mixture, whisking constantly to temper the eggs without curdling them.
Finishing: Pour the tempered egg-lemon mixture back into the pot over the meatballs. Shake the pot gently to incorporate the sauce and let it sit for a few minutes off the heat to thicken before serving.
Origin:
Pan-Hellenic
Diet
Gluten-Free
Equipment Needed:
Large wide pot, Mixing bowl, Whisk.
Cultural History
Youvarlakia takes its name from the Turkish word yuvarlak, meaning round or circular, describing the signature shape of these hearty meatballs. Unlike their fried counterparts, these are poached in a delicate broth, a technique that reflects the refined Anatolian influences brought to Greece by refugees from Asia Minor in the early 20th century. The dish is defined by the addition of rice within the meat, which creates a tender, light texture, and is almost always finished with a velvety avgolemono (egg-lemon) sauce. This bright, citrusy finish transformed a simple meat dish into a sophisticated winter staple that is now synonymous with Greek hospitality and warmth.
Yiayias Secret
The secret to tender, melt-in-your-mouth meatballs is to use medium-grain rice and plenty of fresh herbs like dill and parsley. To ensure the meat stays moist and light, grate a small onion directly into the mixture so the natural juices soak into the rice as it cooks.
When it comes to the Avgolemono sauce, never rush the process. You must temper the eggs by whisking in the hot broth drop by drop; if you add it too fast, the eggs will scramble. The final result should be a creamy, silky emulsion with a sharp lemony punch that coats the back of a spoon.
Substitution Notes
The Meat: Traditionally made with ground beef, but a beef and lamb blend adds a more authentic depth. For a lighter alternative, ground turkey works well, provided you add a bit of olive oil to the mix to prevent dryness.
The Rice: Short-grain or medium-grain rice is preferred because it releases more starch, helping the meatballs hold together. If you only have long-grain rice, parboil it for five minutes before mixing it into the meat.
The Herbs: If fresh dill or parsley is unavailable, you can use dried herbs, but reduce the quantity by two thirds. Fresh mint is a common regional variation that adds a bright, cooling note.
The Thickener: The Avgolemono sauce relies on eggs for creaminess. If you are wary of using whole eggs, you can use only egg yolks for a richer, more stable sauce. If you need a cornstarch-free thickener, simply rely on the natural starch from the rice and the egg emulsion.
The Broth: While beef broth is traditional, vegetable broth or even water with extra aromatics (like onion and celery) can be used. If using water, ensure you season more aggressively with salt and lemon juice.
Wine Pairings
Youvarlakia is a delicate yet bright dish defined by the silky, citrus-forward avgolemono sauce and the savory, herb-flecked meatballs.
White Wine (The Traditional Choice): A high-acid, citrusy white is the gold standard to match the fresh lemon in the sauce. A crisp Assyrtiko from Santorini provides the necessary sharpness, while a Sauvignon Blanc or an Albariño mirrors the herbal notes of dill and parsley found in the meatballs.
Red Wine: If you choose red, it must be light-bodied and low in tannin to avoid clashing with the lemon. A chilled Pinot Noir or a Beaujolais (Gamay) offers soft red fruit that won't overwhelm the creaminess of the egg-lemon emulsion.
The Contrast: A dry Greek Retsina can be a bold and rewarding pairing, as its resinous pine notes act like an additional herb that cuts through the richness of the egg yolks and beef.
Storage Instructions
Refrigeration: Once the Youvarlakia has cooled completely to room temperature, transfer the meatballs and the egg lemon sauce to an airtight container. It will stay fresh in the refrigerator for up to 2 to 3 days.
Freezing (Cooked): You can freeze the meatballs alone in a freezer safe bag for up to 3 months. It is not recommended to freeze the Avgolemono sauce, as the egg and lemon base will separate and lose its creamy texture upon thawing.
Freezing (Unbaked): You can prepare the meat and rice mixture, shape the balls, and freeze them on a tray before transferring to a bag. Cook them directly from frozen in simmering broth, adding extra cooking time as needed.
Reheating: Reheat gently on the stove over low heat to avoid curdling the egg lemon sauce. Do not let the sauce come to a boil. If the sauce has thickened too much in the fridge, add a tablespoon of warm water or broth to loosen it.
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