Beef and Rice Meatballs/Youvarelakia

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.