Stews and braises are very popular in Greece, especially when served with a warm crusty bread for dipping in the sauce. A staple of Greek cooking, avgolemono (av-go-LE-mo-no) is a creamy egg-lemon sauce that is often added to meats, vegetables, and soups.
- 1 pound beef (ground)
- 1/3 cup rice (long grain, uncooked)
- 1 small yellow onion (finely chopped)
- 1 clove garlic (minced)
- 2 tablespoon parsley (finely chopped, fresh, or 1 1/2 tsp. dried)
- 1 teaspoon mint (dried)
- To Taste: salt
- To Taste: pepper (freshly ground)
- 1 large egg
- 1/2 cup flour (all-purpose)
- 2-3 cups chicken stock (or broth)
- For the Sauce:
- 2 large eggs (at room temperature)
- 2 or 3 large lemons (juiced and strained)
- Combine ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl.
- Add egg to mixture and mix well.
- Place flour in a shallow pan.
- With floured hands, shape into walnut-sized balls. Roll meatballs lightly in flour and shake off excess.
- Heat two cups of the chicken broth in a Dutch oven or large pot until boiling.
- Carefully place the meatballs in a layer on the bottom of the pot. Add more chicken broth if needed, just to cover the meatballs.
- Simmer covered, over low heat for 45 minutes.
- Add more broth if less than one cup remains.
For the Egg-Lemon Sauce:
- Using a whisk, beat the eggs in a medium bowl until frothy.
- Slowly whisk in the lemon juice.
- Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs.
- Remove pot from heat and add egg-lemon mixture stirring gently.
- Heat over very low heat until sauce thickens and is heated through.
- Take care not to allow the sauce to boil or the eggs will curdle.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||8 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||4 g|