Quick Weeknights · Greek
Lamb Youvarlakia
I simmer these lamb meatballs in an egg lemon avgolemono sauce to achieve a comforting and velvety texture.
Why This Works
The rice inside the meatballs absorbs the lamb juices, while the avgolemono sauce provides a creamy, tangy contrast without using any dairy.
The Upgrade
Add 2 tablespoons of Greek strained yogurt into the finished sauce for extra silkiness.
Chef's Secret
Michelin TechniqueDon't boil the soup once the egg-lemon mixture is added; heat gently to ensure the sauce stays silky smooth.
Ingredients
Total time including resting: 45 min
Directions
Mix lamb, rice, grated onion, dill, salt, and pepper in a bowl. Form into walnut-sized balls.
5 minBring vegetable broth to a gentle simmer in a large pot over medium heat.
5 minDrop meatballs into simmering broth carefully. Maintain a low simmer so they don't break.
25 minWhisk eggs and lemon juice together in a separate bowl until frothy.
2 minSlowly ladle half a cup of hot broth into the egg mixture while whisking to temper the eggs.
2 minPour the tempered egg mixture into the pot, stirring constantly until the sauce thickens slightly.
3 minRemove from heat immediately to avoid curdling; serve warm with extra dill.
Wine Pairing
Assyrtiko
White Wine
The BottleEstate Argyros Assyrtiko
The high acidity and salinity of this Santorini white cut through the rich, egg-based avgolemono sauce perfectly. It balances the lamb's gamey depth while mirroring the lemon's citrus profile.
Nutrition per Serving
480
calories
28g
protein
18g
carbs
32g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Horiatiki Salad
A classic rustic salad of tomatoes, cucumbers, and kalamata olives provides a crunchy contrast to the velvety meatball sauce.
Ingredients
Directions
Combine tomatoes, cucumber, onion, and olives in a chilled shallow serving bowl.
Whisk the olive oil and vinegar together until emulsified.
Drizzle the dressing over the vegetables and toss gently to coat.
Place the feta slab directly atop the salad mixture.
Generously dust the feta and vegetables with the dried oregano.
Serve immediately, allowing guests to break the feta into the salad.
Side Dish
Grilled Crusty Bread
Slice hearty bread and toast it with olive oil to mop up the creamy egg-lemon sauce.
Ingredients
Directions
Preheat a cast-iron grill pan over medium-high heat until smoking slightly.
Lightly brush both sides of each bread slice with the olive oil.
Place bread on the grill and sear for 2 to 3 minutes per side until deeply charred and crisp.
Remove from heat and immediately rub the rough surface of the hot bread with the cut garlic clove.
Finish with a generous pinch of sea salt.
Serve immediately while hot to best complement the texture of the lamb sauce.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.