Giouvarlakia (rice meatballs). Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. Form meatballs the size of a golf ball and place on a shallow dish covered with half of the flour. Sprinkle the rest of the flour on top of the meatballs.

Well, first of all you need to put all the ingredients in a big bowl together with the olive oil and start to form the meatballs with your hands. Using the flour you should cover all the meatballs creating a small outer layer on them. Giouvarlakia (rice meatballs) Cookpad Greece Greece. You can have Giouvarlakia (rice meatballs) using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Giouvarlakia (rice meatballs)

It's 500 g of ground beef.
It's 6 tbsp of short-grain white rice.
You need 1 of medium onion, grated.
Prepare 1 handful of chopped parsley.
Prepare 2 of eggs.
It's of salt.
Prepare of pepper.
It's 1/2 tsp of ground cumin.
It's 2 of medium lemons.
Prepare 1/2 cup of olive oil.

Easy, delicious, a treasure of the Greek cuisine. Deliciously satisfying all year round, Giouvarlakia is a simple and traditional Greek soup featuring meatballs in a creamy egg-lemon sauce. You can create a beautiful Giouvarlakia dish for the entire family with only a few key ingredients and in just a few simple steps. Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.

Giouvarlakia (rice meatballs) instructions

In a bowl, place the mince, 2-3 pinches of salt, pepper, the cumin, the rice, the grated onion, the chopped parsley and one of the eggs..
Mix well, and let rest for half an hour in the fridge..
In a large pot, bring water to the boil, with salt and the oil..
Roll the mince mixture into medium sized balls, and place them into the boiling water. Let simmer over medium heat for 25 minutes..
Lower the heat. In a bowl beat the second egg and add the juice of the lemons, while continuing to beat. Ladle a little of the hot soup into the egg mixture, gently and while continuing to beat it..
Having warmed the egg mixture, pour it into the soup pot, stirring gently, and raise the heat to medium. Let cook for 5 minutes, and serve..

Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water. Slow Cooker Giouvarlakia (Rice Meatballs) in Egg Lemon Sauce Categories : main dishes, meat & poultry, Recipes, Slow Cooker @en, soups & salads A classic Greek dish adapted for the slow cooker. Meatballs made with rice, slowly cooked with vegetables and served in an egg lemon sauce. You can also disguise some vegetables that the children usually refuse to eat, and these veggies make the meatballs much lighter. After cooking the meatballs we add the avgolemono, which is an egg and lemon sauce, which thickens and becomes a delicious soup.