Youvarlakia Avgolemono translates to “Meatballs in Egg-Lemon Sauce” in English.
A Cozy Bowl of Youvarlakia Avgolemono: Greek Meatballs in Egg-Lemon Sauce
There’s this aroma that immediately takes me back to my yiayia’s tiny kitchen in Thessaloniki—a blend of simmering chicken broth, fresh parsley, and the unmistakable brightness of just-squeezed lemon. Youvarlakia Avgolemono, or Greek meatballs in egg-lemon sauce, is so much more than a meal for me. It’s nostalgia. It’s comfort. When the days grow chilly or when I just need a little emotional pick-me-up, a bowl of this classic youvarlakia avgolemono instantly brings warmth not just to my hands, but to my heart. If you’ve ever craved a dish that hugs you from the inside (especially one with tender meatballs and that dreamy, silky avgolemono sauce), you’re in the right place!
Why You’ll Adore This Youvarlakia Avgolemono
Let me gush for just a moment—because Youvarlakia Avgolemono is a staple in my comfort food rotation and I think you’ll fall in love with it too.
- Ultimate comfort food: There’s magic in each spoonful. It’s cozy, creamy, and reminds you of home—even if you’ve never set foot in Greece.
- Easy, fuss-free ingredients: You probably have most of these youvarlakia avgolemono ingredients waiting for you in your kitchen right now.
- Protein-packed & filling: These meatballs are satisfying but not heavy, making this meal ideal for family dinners or meal prepping.
- Bright, soul-warming flavors: The egg-lemon sauce (avgolemono!) sets this apart with its lush texture and citrusy zing.
If you’re seeking a meatballs in egg-lemon sauce recipe that truly feels homemade but is simple enough for a weeknight, give this a try.
Ingredients You’ll Need for Youvarlakia Avgolemono
Before we jump into this beloved Greek meatballs in egg-lemon sauce, here’s everything you’ll need (plus a few personal notes to help you along):
- 500g ground beef or pork: I personally love beef for its flavor, but pork makes for extra-tender youvarlakia. Or try half-and-half!
- 1 small onion, grated: Grating the onion helps it melt right into the meatballs, making each bite super moist.
- 1/4 cup rice: Short or medium grain works best. The rice softens as it cooks and adds gentle bulk.
- 1 egg white: Helps bind the meatballs (reserve the yolks for the avgolemono sauce!).
- 2 tbsp chopped parsley: Fresh parsley brightens everything. Don’t skip this!
- Salt and pepper: Season generously for the best flavor.
- 1 liter chicken broth: Homemade or store-bought both work. Go for low-sodium if you like to control the salt.
- Juice of 2 lemons: Freshly squeezed, always. Bottled lemon juice just doesn’t give that lift we want in avgolemono.
- 2 egg yolks: The star of that luscious, velvety sauce.
Step-by-Step Guide: Making the Perfect Youvarlakia Avgolemono
Let’s make this cozy pot of youvarlakia avgolemono together! Don’t worry, I’ll walk you through every squeezy, zesty moment:
- Mix the meatballs: In a large bowl, combine your ground meat, grated onion, rice, egg white, parsley, and a hearty pinch of salt and pepper. Mix with your hands (it’s messy, but that helps everything combine evenly).
- Shape the meatballs: Scoop up small portions and gently roll into walnut-sized balls. Pro tip: Damp hands prevent sticking!
- Simmer in broth: Bring the chicken broth to a boil in a large pot, then reduce to a gentle simmer. Carefully add your meatballs (drop them in gently, so they stay round!). Cook uncovered for about 30 minutes until the rice is cooked and the meatballs are tender.
- Make the avgolemono sauce: In a bowl, whisk together the egg yolks and lemon juice until creamy. Slowly (seriously, go slow!) whisk in 2-3 ladles of the hot chicken broth, one at a time—this tempers the eggs so they don’t scramble.
- Finish the soup: Pour the egg-lemon mixture back into the pot, stirring very gently. Heat for a couple minutes (no boiling!) until the sauce thickens slightly.
- Serve with love: Ladle into bowls and sprinkle with extra parsley.
One tiny word of advice: don’t let the soup boil after adding the avgolemono sauce, or you’ll risk curdling the eggs. Just low and steady heat for the silkiest finish!
My Secret Tips and Tricks for Youvarlakia Avgolemono Success
After making youvarlakia avgolemono dozens of times (with more than a few “oops” moments), here are my best tips:
- Fresh is best: Use freshly squeezed lemon for the sauce. The taste is unbeatable.
- Rice matters: Rinse your rice well before adding to the meat. It keeps things fluffier.
- Gentle touch: When rolling meatballs, avoid packing them too tightly—they’ll stay light.
- Don’t rush the avgolemono: Take your time whisking hot broth into the egg-lemon mixture (I’ve scrambled my fair share!).
- Leftovers? Reheat gently: Warm on the stovetop over low heat to keep the sauce smooth.
Whether you’re a Greek food beginner or you’ve made meatballs in egg-lemon sauce before, these tricks ensure perfect results every time.
Creative Variations and Ingredient Swaps
Customization is half the fun! Here’s how to make this classic youvarlakia avgolemono your own:
- Different meats: Try a mix of ground turkey and pork for lighter flavor (or even lean chicken!).
- Herby twists: Swap parsley for dill or mint for a fresh change-up.
- Broth options: Vegetable broth works for a lighter, vegetarian-friendly version (substitute the meatballs with plant-based protein!).
- Gluten-free: Just make sure your broth is gluten-free—this dish is naturally gluten-friendly otherwise.
And if you want a heartier soup, toss in a few chunky root vegetables while the meatballs simmer.
How to Serve and Store Your Youvarlakia Avgolemono
Serving this Greek meatballs in egg-lemon sauce family-style is my favorite (right from the pot, truly!), but here are a few extra tips:
- Serve hot: Youvarlakia avgolemono is best enjoyed piping hot, garnished with extra parsley or a fresh squeeze of lemon.
- Pairing ideas: A simple side of crusty bread and a crisp salad goes perfectly.
- Storing leftovers: Store in an airtight container in the refrigerator for up to 3 days. The sauce might thicken as it chills—just add a splash of broth or water when reheating, and warm gently to avoid curdling.
- Freezing: Meatballs can be frozen before adding avgolemono. Thaw, then reheat gently before finishing the sauce.
FAQs: Your Top Questions About Youvarlakia Avgolemono Answered
Can I make youvarlakia avgolemono ahead of time?
Absolutely! Prepare the meatballs and simmer them in the broth. When you’re almost ready to serve, reheat gently and finish with the egg-lemon sauce for the freshest flavor.
What kind of rice works best for meatballs in egg-lemon sauce?
I prefer short or medium grain (like arborio or sushi rice). Long-grain works but doesn’t make the meatballs as plush.
Is there a dairy-free or gluten-free version?
This Greek soup is naturally dairy-free! Just ensure your broth is gluten-free (and, if you’re skipping meat, use plant-based substitutes).
How do I prevent my avgolemono sauce from curdling?
The secret: add hot broth to your lemon-egg mixture slowly, whisking constantly, and never let the soup boil once you add it back to the pot.
Can I double this recipe?
Definitely! Youvarlakia avgolemono is ideal for feeding a crowd—just double (or even triple) for a party.
Honestly, each bowl of youvarlakia avgolemono feels like a warm hug from my Greek grandma. I hope it brings just as much comfort and joy to your table as it does to mine. If you try this recipe or put your own spin on it, I’d love to hear all about it—drop a comment or tag me on social media!
Kali orexi! Enjoy your homemade meatballs in egg-lemon sauce, straight from my kitchen to yours.
Youvarlakia Avgolemono
Ingredients
For the Meatballs
- 500 g ground beef or pork Beef offers more flavor; pork yields tender meatballs. A mix can also be used.
- 1 small onion, grated Grated to melt into the meatballs for moisture.
- 1/4 cup rice Short or medium grain works best.
- 1 large egg white Helps bind the meatballs.
- 2 tbsp chopped parsley Fresh parsley adds brightness.
- to taste salt and pepper Season generously.
For the Soup
- 1 liter chicken broth Homemade or store-bought, preferably low-sodium.
- 2 lemons, juice only Freshly squeezed for the best flavor.
- 2 egg yolks egg yolks Used for the avgolemono sauce.
Instructions
Preparation
- In a large bowl, combine ground meat, grated onion, rice, egg white, parsley, and salt and pepper. Mix with your hands until well combined.
- Shape small portions of the mixture into walnut-sized meatballs.
Cooking
- Bring the chicken broth to a boil in a large pot, reduce to a gentle simmer, then carefully add the meatballs.
- Cook uncovered for about 30 minutes, until the rice is cooked and the meatballs are tender.
Making the Avgolemono Sauce
- In a bowl, whisk together egg yolks and lemon juice until creamy. Gradually whisk in 2-3 ladles of the hot broth to temper the eggs.
- Pour the egg-lemon mixture back into the pot and stir gently. Heat for a couple of minutes, avoiding boiling, until the sauce thickens slightly.
Serving
- Ladle into bowls and garnish with extra parsley.
