Yiouvarlakia

Yiouvarlakia are porcupine meatballs in a luscious egg-lemon sauce (avgolemono). It’s finally “cold” enough in LA to really crave dishes like these!

#RECIPE:
1 1/2 lb (675g) ground beef and pork (50/50 mix)
1/2 cup medium grain rice
1/2 red onion, grated
2 tbsp chopped parsley
1 tbsp chopped dill
1 tbsp chopped mint
1 tbsp olive oil
1 tsp salt
Black pepper to taste
—Combine the above ingredients and form into walnut-sized meatballs. Set aside.
Bring about 2 cups (500ml) water or chicken stock to a boil in a medium saucepan. Once boiling, add meatballs and bring to a simmer. (Add a little more liquid if needed to ensure meatballs are just covered.) Cover and simmer 30 minutes.
Meanwhile, beat together 2 eggs and the juice of 2 lemons in a mixing bowl. Set aside.
Remove a few meatballs from the pan after 30 minutes is up, just to make some space in the pan. Reduce heat to low. Ladle the hot broth into the egg lemon mixture in a slow and steady stream, beating constantly. After 3-4 ladlefuls, transfer the mix to the pan over low heat and mix well. Add the reserved meatballs back to the pan and heat through, but do not boil.
Serve immediately with freshly ground black pepper.