Gouvarlakia

Ti oraio, ti kala, Ti giouvarlakia einai afta!!!

  • 3 Tbsp butter
  • 1 lb ground lamb or ground beef (or a mixture)
  • 1/2 cup of rice
  • 2 eggs separated (another whole if needed for avgolemono)
  • parsley, finely chopped (optional)
  • 1 small onion grated
  • juice 1 1/2-2 lemons
  • zest of 1/2 lemon
  • 2 tsp of corn starch if needed for avgolemono

Put large pot with about 1 1/2 inch of water and butter and bring to a slow boil. Combine meat, rice, 2 egg whites, grated onion, and parsley.  Mix so well combined and form into small meatballs placing each gently into pan of hot water.  Boil very gently for about 45 minutes.

Beat the egg yolks and add extra egg (if desired for thicker avgolemeno) with a mixer add lemon juice and zest (and corn starch if desired for thickening).  Beat well and ladle hot broth into egg-lemon mixture in batches beating with mixer, when most broth has been transfered and avgolemono is frothy, pour it back into pan with giovarlakia.  It should thicken up as it sits for about 20 minutes or so.  Serve warm in a bowl.  Yum.

From Andromahi ❤

giovarlakia after boiling

giovarlakia after boiling

IMG_0504

just poured avgolemono back into pot on top of giovarlakia

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