Giouvarlakia in tomato sauce with avgolemono
Giouvarlakia in tomato sauce with avgolemono

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, giouvarlakia in tomato sauce with avgolemono. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Giouvarlakia in tomato sauce with avgolemono is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Giouvarlakia in tomato sauce with avgolemono is something which I’ve loved my entire life.

Giouvarlakia, pronounced yiou-vahr-LAH-khia, is a Greek soup with meatballs using ground veal (or After cooking the meatballs we add the avgolemono, which is an egg and lemon sauce, which thickens and becomes a delicious soup. You can also cook them in a tomato based soup, but these ones. Youvarlakia or giouvarlakia is a famous Greek meatball soup, which is full of Mediterranean flavors, juicy meatballs and finished off with a Want to make a traditional Greek Meatball Soup in Egg-lemon sauce (Youvarlakia Avgolemono)? This is a hearty and delicious dish, perfect for a cold winter's day!

To get started with this recipe, we have to prepare a few ingredients. You can have giouvarlakia in tomato sauce with avgolemono using 15 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Giouvarlakia in tomato sauce with avgolemono:
  1. Make ready 600 g ground beef
  2. Get 1 large onion
  3. Get 1 small onion
  4. Prepare 1 bunch parsley
  5. Make ready 1/2 cup medium-grain white rice
  6. Make ready 1 little oregano
  7. Prepare salt
  8. Prepare pepper
  9. Get 2 medium-sized potatoes
  10. Prepare 2 tomatoes, grated, or 1/2 can finely chopped tomatoes
  11. Make ready 1 tbsp tomato paste
  12. Get 1 clove garlic
  13. Get 1/4 cup olive oil
  14. Make ready 1 small lemon
  15. Make ready 1 egg

Giouvarlakia in tomato sauce with avgolemono. The classic recipe for giouvarlakia (rice meatballs) in egg-lemon sauce with tomato sauce as well. Greek lamb and rice meatballs in a creamy lemon sauce. Warning for leftovers: Sauce will not keep more than a day or two.

Steps to make Giouvarlakia in tomato sauce with avgolemono:
  1. Finely chop the large onion and the parsley and knead them with the ground meat, the rice, the oil andthe oregano seasoning with salt and pepper according to taste.
  2. Place in the fridge to set until you prepare the sauce.
  3. Sauté the small onion, finely chopped, in a little oil.
  4. Add the tomatoes, the tomato paste and a little water, just over the middle of the pot.
  5. Add the garlic, crushed, salt and pepper and a vegetable stock cube (if you like - mind the salt).
  6. Cut the potatoes into large cubes and when the sauce has boiled add them in.
  7. After 15 minutes and since you have already prepared your gouvarlakia, turn down the heat and add them carefully to the sauce.
  8. Make sure you don't use a ladle to stir but shake the pot with your hands so that they don't break apart.
  9. Let them boil for 40 minutes to 1 hour.
  10. When they have boiled, remove from heat and make the avgolemono (egg-lemon sauce) as following.
  11. Separate the yolk and the white of the egg. Beat both well to a foam, separately.
  12. Add the lemon juice to the yolk and beat a little.
  13. Add the mixture of egg yolk and lemon juice to the egg white, while beating and then stock from the pot to temper.
  14. Pour it over the food and shake the pot well to distribute evenly.

Greek lamb and rice meatballs in a creamy lemon sauce. Warning for leftovers: Sauce will not keep more than a day or two. The meatballs are still good on their own so I store seperately. Giouvarlakia is a Greek meatball soup that is finished off with avgolemono — a tangy lemon and egg sauce. It's easy to prepare and it utilises the best in Greek cooking.

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