Tuesday, May 19, 2015


  • 1 lb. ground beef
  • ⅓ cup uncooked orzo (or rice)
  • 1 finely chopped onion
  • 1-2 chopped garlic cloves
  • 2 tbsp. finely chopped fresh parsley
  • salt and freshly ground pepper to taste
  • 1 large egg
  • ½ cup all-purpose flour
  • 3 cups chicken broth (may need more)
  • for the Avgolemono Sauce:
  • 3 large eggs (at room temperature)
  • 2 lemons squeezed (more to taste)
  • 1 teaspoon flour


In a large bowl, combine: beef, rice, onion, garlic, parsley,salt, pepper and egg.
Mix all Ingredients well (use your hands!).
Now, take a bowl and add your flour to it. This will coat the meatballs.
Roll the meat mixture into small balls and then roll it around in the flour (shaking off any excess flour).
Place the meatball in the pot and repeat until meat mixture is finished.
Fill the pot with chicken broth so the broth goes about an inch above the meatballs.
Bring to a boil.
Cover and simmer for 45 min or until meat is cooked.
With about 10min left, being your sauce.
For the Egg-Lemon Sauce (Avgolemono):
Separate three eggs (whites and yolks).
Beat egg whites until frothy (a few mins).
While still beating, add yolks slowly.
Continue beating and add 1 heaping tablespoon of flour.
Stop beating and add lemon juice.
Now, once meat is cooked, remove meatballs and set aside.
Take 2 cups of hot broth and slowly pour into egg froth, mixing. This is important. Don’t forget this part or the eggs will curdle when you add back in!
Mix well, should be creamy (see picture above).
Place meatballs in bowl and pour hot liquid over.
καλή όρεξη (kali orexi – enjoy your meal!).