The Olive and the Caper: Adventures in Greek Cooking
Beef and Rice Meatballs/Youvarelakia
Page 376
Cuisine: Greek | Course Type: Main Courses
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Recipe Reviews
Zosia from Toronto, ON
My family loves meatballs so it was almost a given that I would make this recipe. And they didn’t disappoint. They were soft and moist even though I used extra-lean ground beef and broiled them, as I usually do, instead of frying them. I used leftover long grain rice that had been cooked in chicken stock, which softened a little inside the meatball, but didn’t become overcooked. The addition of the rice diluted the flavour of the meatball so on their own, they were good, but they did need a sauce to make them special.
Instead of the yogurt-tomato sauce, I served the meatballs with this avgolemono sauce, mentioned in the recipe notes, which brightened their flavour considerably.
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