Yiouvarlakia in Avgolemono Broth

Yiouvarlakia in Avgolemono Broth

These are little fresh herb & rice meatballs in a rich egg-lemon broth that are a tasty staple in any authentic Greek kitchen!

What You’ll Need:
11cm deep frypan from 21pc set with two short handles & cover


  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 small yellow or white onion finely shredded
  • 1 small carrot finely shredded
  • 2/3 cup arborio white rice (the same rice you would use for Italian Risotto)
  • 1 tsp dry oregano
  • salt & pepper to taste
  • 2 stalks celery diced
  • 1 small carrot sliced
  • 2-3 cloves garlic crushed but left whole
  • 1 small yellow or white onion diced
  • 1-2 tbsp olive oil
  • 1 bay leaf
  • 1 bunch fresh dill finely chopped
  • 1 egg beaten
  • juice of 1 fresh lemon
  • 1-2 tbsp corn starch
  • fresh Greek yogurt

To make the meatballs:

In a mixing bowl, mix up the 2 kinds of ground meat, the shredded onion, carrot, 2/3 chopped bunch of dill, arborio rice, oregano, and add your salt & pepper to taste.  Make sure all the ingredients are mixed well together and form into little balls about 1 1/2″ diameter. Then set aside.

* Please note, it is the rice that holds the meatballs together so if you add too much in your mix, the rice will soak up all the broth & make your dish thick & mushy.

Preheat your 11cm skillet on medium heat and saute sliced carrot, diced celery & onion. Here you can add a little of your olive oil here for flavor in sauteing (optional).  Once sauteed veggies start to get soft & transparent, add crushed garlic cloves & saute a further two minutes. Add 2″ of water into pan & turn heat just above medium to get a slow boil. Once boiling, slowly add meatballs. Wait two minutes or until meatballs have firmed up or set on side in boiling water, then turn them. Back the heat down to medium, add in remainder of fresh dill, bay leaf & a little olive oil for flavor. Close lid. When temp knob reaches 60 turn burner to simmering low. Once on low heat, time about 15-20 minutes or until rice is fully cooked in the meatballs.

In a small bowl, whisk the beaten egg, lemon juice & 1 tbsp corn starch together until creamy. Little by little, add a few tbsp of hot broth from cooked meatballs to the egg-lemon mixture while continuing to stir until your egg-lemon mixture becomes lukewarm. Only then, pour the mixture into the skillet with your meatballs and without stirring, just move the pan around using both handles until the egg-lemon mixture makes your broth creamy in color, and thicker in texture.

Serve immediately with fresh dill sprinkled on top as pictured below.

The Greek yogurt is the perfect accompaniment to this dish as a side topping people can add per their own serving like a chutney or raita.

Kali sas Oreksi!

Platinum Cookware on-line shop >