Greek Beef and Rice Meatballs with Lemon-Olive Oil Sauce
- Makes4 servings
- Cook Time40 minutes
- 1
In the Greek dish called youvarlakia avgolemono, beef and rice meatballs dot a lemony soup that’s rich and velvety with egg yolks. To simplify, we pair the meatballs with a quick pan sauce inspired by Greek ladolemono, a simple sauce of lemon, olive oil and sometimes herbs. A generous amount of chopped dill lends the dish fresh herbal notes. Serve with warmed pita bread or a rice or orzo pilaf.
Don’t use uncooked rice, even though many recipes do. If the rice is raw, the grains won’t cook through in time. Thawed frozen, store-bought shelf-stable or home-cooked leftover long-grain rice all do nicely. Just make sure that it’s at room temperature so that the grains are easy to mash with a fork.
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