Gyuvarlakya avgolemono - Meatballs with egg lemon sauce

Submitted by enr on 28 Nov 2012
500 g minced meat
1 onion, grated
1/2 cup round rice
1 bunch parsley
1 egg
3-4 sprigs of mint
salt, pepper
20 ml sunflower oil
about 1.2 liters vegetable or beef broth
# For the sauce:
2 eggs
1 lemon
1 pinch of sugar salt
Gyuvarlakya avgolemono - Meatballs with egg lemon sauce
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Minced meat is kneaded with grated onion and broth to all listed products. Formed into large balls. Broth boil marbles are placed in it and boil until cooked rice. Remove from heat. Separate the egg yolks from the whites. Whip with a pinch of salt. Yolks break with a pinch of sugar. Mix them and add lemon juice. Add hot broth, spoon by spoon, and when sufficiently heated, pour the sauce into the pan with the meatballs. Careful not to boil. Season with chopped parsley.
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28 Nov 2012


favorite dish of my husband, is a very precise recipe. Excellent from me.

Flower, praise you is very important to me :) Yesterday sought, found and prepared the recipe, because of my husband he was my friends. His view was also that the recipe is great. I called the number that and praise :)

Always find the exact recipes and mostly time to share with us and always well represented in the breaking of eggs my husband takes the part that does not trust me but without a pinch of sugar and salt, I break them again and objectives are but try not to see me that bad I wrote.

photo is very tempting me to go dipped by the sauce.

In the comments to the recipe was given this advice with a pinch of sugar and salt: salt stabilized protein, sugar and reduce the risk of crossing the yolk. Therefore, so I wrote it in my post :)

Very nice recipe again! And I do them in a similar way, but new to me is mint. I will try not necessarily because their love and dzhodzhancheto :) Try a different way to the eggs. Put one protein to the mix with minced meat and so become better solder (Board of Bai Ancho - chef of Todor Zhivkov - old and reliable rifle :). A BUILD as you describe it, but with 1 protein (actually second) and the 2 egg yolks. Delicious Bulgarian mandzhitsa!

Flower, just thought Monday to do them, will put in minced meat protein, as you said. Does the time for cooking meatballs as are tight or not?

Honestly I have not noticed any difference, but I do well in this separation of the white and the yolk. So it's hard to compare. Even soup balls - so again, although there put 1 egg - protein in the minced meat and egg yolks for thickener. Protein simply prevents possible disintegration of meatballs or marbles in the soup. And when thickenvam soup with yolk risk of crossing no. You explain it nice that in general eating with BUILD should not boil because it crosses and becomes a sort of little horses.

In thickener with egg lemon does not cross, and 2-3 times even warmers. proteins are broken down very good foam, added one by one the yolks, stirring is not disrupted, was added to a trickle lemon juice, and then less than the hot soup, then poured in the whole broth.