Ingredients
Scale
- 500 g ground beef
- 1/2 cup short-grain white rice, rinsed
- 1 medium yellow onion, grated
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1 large egg
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken stock
- 2 large eggs (for sauce)
- 2 lemons, juiced
Instructions
- In a large bowl, combine ground beef, rice, grated onion, parsley, dill, one egg, olive oil, salt, and pepper. Knead 5 minutes until cohesive.
- Shape mixture into small spheres, about 3 cm diameter.
- Bring chicken stock to simmer in a large pot. Gently add meatballs, reduce heat to low, cover, and cook 40 minutes.
- Whisk remaining two eggs with lemon juice until frothy. Temper by adding two ladles of hot broth gradually while whisking.
- Pour tempered mixture back into the pot, shaking gently to distribute. Heat 2 minutes on lowest setting without boiling.
- Remove from heat, let rest 5 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmered on stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 480