YOUVARLAKIA MAKES ROUGHLY 20 1.5’’ MEATBALLS Timing: 43 minutes plus 2 hours cooking For the meatballs:
2 slices white bread
1 yellow onion
2 lbs ground beef (85% Lean)
1 large egg
3 tablespoon chopped fresh parsley
1 cup long grain white rice, uncooked
1 ½ teaspoon. coarse sea salt
1 ½ teaspoon freshly ground black pepper
For the avgolemono sauce:
5 ¼ cups low-sodium chicken broth
½ cup all-purpose flour, for dredging
2 large eggs
4 lemons, juiced (or ¾ cup)
In a small bowl, add bread and 1 cup water. Mix until fully soaked. Remove excess water from bowl.
Use a food processor to mince onion.
In large mixing bowl add in ground beef, egg, parsley, onion, rice, salt, pepper, and soaked bread. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
Heat chicken broth in a large pot, bring to a boil.
Using a one-and-a-half-ounce scoop, portion the meatballs and roll into a ball. Dredge each ball in flour, making sure to dust off excess flour.
Add all meatballs to the broth in an even layer. Make sure to never stir the meatballs. If needed, shake the pot to cover the balls with the broth. Cook uncovered for 25 minutes with a rolling boil.
While meatballs are cooking, make avgolemono sauce. Separate the egg whites from the yolks (reserve the yolks). Using a hand mixer and a medium bowl, whisk the whites on medium speed until frothy and thick, about 2-3 minutes. Add in yolks and whisk until fully incorporated. While mixing, slowly pour in lemon juice.
Once the meatballs have cooked for 25 minutes, ladle 1.5 cups of broth from the pot.
Slowly add a little of the warm broth to the egg mixture. Whisk quickly, add more broth, and whisk again until all the broth is incorporated. Make sure to vigorously whisk to ensure that the eggs are fully tempered.
Gradually add egg mixture back into the pot, not stirring but shaking, to mix. Reduce heat to the lowest setting and cover the pot. Turn the heat off and let sit covered for 2 hours before serving.