Best 9 Meat Balls Avgolemono Veal Balls With Lemon And Egg Sauce Recipes

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Are you craving a delectable dish that combines the richness of meat with the tangy flavors of lemon and egg? Look no further than "Meat Balls Avgolemono Veal Balls with Lemon and Egg Sauce"! This classic Greek recipe features succulent veal meatballs simmered in a velvety sauce made from lemon juice, eggs, and chicken broth. With its harmonious blend of textures and flavors, this dish is sure to tantalize your taste buds and leave you wanting more. Read on to discover the secrets behind creating this culinary masterpiece in your own kitchen.

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GREEK MEATBALLS IN AVGOLEMONO SAUCE



Greek Meatballs In Avgolemono Sauce image

Time 2h

Yield 4

Number Of Ingredients 14

2 cloves garlic
1 onion
1/2 c mint leaves
1/4 c fresh parsley
1 1/2 lb ground turkey, or ground meat of choice
3/4 tsp. coarse sea salt
3/4 tsp. ground black pepper
3 eggs
3 oz feta cheese
1/4 c butter
1 tbsp. sprouted flour
2 c chicken stock, or beef stock
1 lemons
1 egg yolks

Steps:

  • Dice or set your food processor to grate and process the garlic and onion; remove. Using the s-blade, mince mint and parsley. Remove and add optional liver and puree.
  • Add minced garlic, onion, mint, parsley, liver, ground beef, and ground lamb to one bowl.
  • Add salt, black pepper and eggs to a separate bowl. Beat eggs and spices until smooth.
  • Add eggs to meat mixture and thoroughly combine with hands.
  • Crumble feta cheese and fold into mixture with hands gently.
  • Preheat oven to 375F.
  • Roll mixture into small ping pong ball sized meatballs. Line a baking sheet with silpat or parchment and place meatballs on the prepared sheet with enough space so they are not touching. Bake meatballs for approximately 20 minutes, then transfer to sauce.
  • For the sauce: While the meatballs are baking, in a large skillet, heat the butter then add the flour and whisk to combine for about 3 minutes, taking care not to burn the flour.
  • Slowly pour in beef or chicken stock, continuing to whisk and stir out any lumps.
  • When combined and smooth, add the meatballs and simmer for 15 minutes, until the sauce is slightly thick.
  • Juice the lemons.
  • In a small bowl, beat the egg yolks and lemon juice together thoroughly. One at a time, add a few tablespoons of the sauce to the egg and lemon mixture while constantly whisking.
  • Add the egg/lemon/sauce mixture to the meatballs in the sauce. Give it a quick stir, and remove from the heat.
  • Serve with a sprinkling of pepper and fresh mint on top.

Nutrition Facts :

VEAL MEATBALLS



Veal Meatballs image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 24 meatballs; 6 to 12 servings

Number Of Ingredients 30

1 cup fresh bread, cubed
1/2 cup water
1/2 cup wine
1 cup finely minced yellow onion
1 clove garlic, minced
1/4 cup minced flat leaf parsley
1 teaspoon fried oregano
1 egg, slightly beaten
1 pound ground lean veal
Salt and freshly ground black pepper
1 teaspoon Essence, recipe follows
1/2 cup breadcrumbs
Olive oil, for frying
Kicked-up Tzatiziki Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon Essence

Steps:

  • In a small bowl soak the bread cubes in the water and wine, then squeeze dry. In a large bowl combine the bread cubes and the remaining ingredients except the Essence, breadcrumbs and olive oil, mixing with your hands until smooth. Cover and chill for half an hour.
  • Season the bread crumbs with Essence in a shallow bowl. Shape the veal mixture into 1-inch balls and coat evenly with the bread crumbs. In a large frying pan over medium-high heat, saute the meatballs in batches in the oil, turning to brown evenly on all sides. Repeat until all meatballs are cooked. Serve hot with Kicked-Up Tzatziki Sauce.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

MEAT BALLS AVGOLEMONO (VEAL BALLS WITH LEMON AND EGG SAUCE)



Meat Balls Avgolemono (Veal balls with lemon and egg sauce) image

Provided by Pierre Franey

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds ground lamb or veal
3 tablespoons butter
1 cup finely chopped onions
1/2 cup fresh bread crumbs
2 tablespoons finely chopped dill
1/8 teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
1 1/2 cups chicken broth
2 eggs
1 tablespoon cornstarch
1/3 cup lemon juice

Steps:

  • Put the veal in a mixing bowl.
  • Heat one tablespoon of the butter in a skillet and add one-half cup of the onions. Cook, stirring, until wilted. Add this to the veal.
  • Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste. Blend well. Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less.
  • Heat two tablespoons of butter in a casserole and add the remaining onions. Cook briefly until wilted. Add the veal balls and cook, turning gently to brown lightly. Add the broth and bring to the boil. Cover and let simmer about 10 minutes.
  • Meanwhile, beat the eggs with a wire whisk in a bowl until well blended. Add the cornstarch and continue beating until thoroughly smooth and blended. Beat in the lemon juice.
  • Pour one cup of the liquid from the meatballs into the egg mixture. Beat to blend.
  • Pour this blend into the meatballs with their liquid and stir. Cook over gentle heat until thickened. Sprinkle with the remaining dill and serve.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 46 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 21 grams, Sodium 796 milligrams, Sugar 5 grams, TransFat 0 grams

MEATBALLS WITH EGG-LEMON SAUCE (YOUVERLAKIE ME AVGOLEMONO)



Meatballs With Egg-Lemon Sauce (Youverlakie Me Avgolemono) image

Make and share this Meatballs With Egg-Lemon Sauce (Youverlakie Me Avgolemono) recipe from Food.com.

Provided by PanNan

Categories     Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1/3 cup onion, chopped
1 teaspoon of fresh mint, finely chopped
1 tablespoon fresh parsley, chopped
2 tablespoons raw rice
salt and pepper
1 1/2 cups beef stock (or a 14 oz can beef broth)
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice

Steps:

  • Mix beef, onion, mint, parsley, salt, pepper, and rice. Add 1/4 cup beef stock, and mix ingredients together. Form into walnut-sized meat balls.
  • In a large pot, bring the remaining stock and water to a boil. Drop the meatballs into the boiling liquid, and lower the heat. Simmer on low for 45 minutes.
  • In a bowl, beat the egg yolks and add the lemon juice. While beating, add a few spoons of the hot stock into the yolks to temper them. Then add the yolk mixture to the pot of meatballs, and stir constantly until incorporated. Cover the pot and remove from the heat. Let stand 5 minutes before serving.

Nutrition Facts : Calories 249.7, Fat 13.6, SaturatedFat 5.5, Cholesterol 156.7, Sodium 416.6, Carbohydrate 4.7, Fiber 0.4, Sugar 0.8, Protein 25.4

AVGOLEMONO



Avgolemono image

Growing up, Avgolemono was like our Greek penicillin. The minute anyone felt a little bit under the weather, a pot immediately went on the stove.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 9

1 3 1/2- to 4-pound whole chicken
1 bay leaf
3 quarts low-sodium chicken broth
1 cup orzo
Kosher salt
Grated zest and juice of 3 lemons (about 2 tablespoons zest and 1/3 cup juice)
2 tablespoons instant flour (such as Wondra)
2 large eggs
1/2 cup fresh dill, chopped

Steps:

  • Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
  • Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
  • In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
  • Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.

POLISH MEAT BALLS



Polish Meat Balls image

This recipe is my grandfather George Franek's. He passed away recently, but this is one dish from his legacy.

Provided by Angela Austin

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 2h

Yield 16

Number Of Ingredients 13

2 onions, coarsely chopped
6 stalks celery, coarsely chopped
2 ½ pounds ground veal
2 ½ pounds ground pork
1 (10.75 ounce) can condensed cream of mushroom soup
40 saltine crackers, crushed
¾ cup dry bread crumbs
½ (12 fluid ounce) can evaporated milk
3 eggs
4 teaspoons salt, or to taste
1 teaspoon dried marjoram
1 teaspoon dried onion flakes
¾ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Mix the onions and celery together in the bottom of a large roasting pan.
  • In a large bowl, thoroughly mix together the veal and pork with your hands; lightly mix in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper until well combined. Form the mixture into meat balls, dipping your hands in water between making the balls. Place the meat balls gently into the roasting pan on top of the onions and celery; cover the pan with foil.
  • Bake in the preheated oven for 1 hour and remove foil. Carefully separate the meat balls where they have stuck together and return the pan to the oven until the meat balls are browned, turning every 15 minutes, 30 to 45 additional minutes.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 14.7 g, Cholesterol 134.7 mg, Fat 18 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 937 mg, Sugar 3.3 g

MEATBALLS IN LEMON CAPER SAUCE



Meatballs in Lemon Caper Sauce image

Categories     Beef     Appetizer     Quick & Easy     Lemon     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 15

3 tablespoons fresh white bread crumbs
1 large egg, beaten lightly
1 tablespoon minced onion
3 teaspoons drained bottled capers
6 ounces ground chuck
1/2 cup plus 1 teaspoon water
1/2 cup beef broth
2 teaspoons fresh lemon juice
1 bay leaf
a 2-by 1/2-inch strip of lemon zest, removed with a vegetable peeler, plus 1/4 teaspoon grated lemon zest
1/2 teaspoon mixed pickling spice
1 teaspoon cornstarch
2 tablespoons sour cream
1 tablespoon chopped fresh parsley leaves
cooked egg noodles or rice as an accompaniment if desired

Steps:

  • In a bowl stir together the bread crumbs, the egg, the onion, 2 teaspoons of the capers, minced, and salt and pepper to taste, add the beef, combine the mixture gently but thoroughly (do not over mix). Form the beef mixture into small meatballs, about 1 inch in diameter.
  • In a flameproof casserole just large enough to hold the meatballs in one layer simmer 1/2 cup of the water, the broth, and lemon juice with the bay leaf, the zest strip, and the pickling spice, covered, for 10 minutes, add the meatballs, and cook them, covered, at a gentle simmer for 20 minutes. Transfer the meatballs with a slotted spoon to a plate and keep them warm. In a small bowl stir together the remaining 1 teaspoon water and the cornstarch, stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened. Remove the casserole from the heat and stir in the sour cream, the remaining 1 teaspoon capers, the grated zest, and 2 teaspoons of the parsley, stirring until the sauce is combined. Return the meatballs to the casserole and cook the mixture over low heat, stirring, for 1 minute. Discard the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley, over the noodles.

GREEK MEATBALLS IN EGG-LEMON SAUCE: (YOUVARLAKIA ME AVGOLEMONO)



Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) image

Make and share this Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) recipe from Food.com.

Provided by Scarlett516

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/3 cup long grain rice, uncooked
1 small yellow onion, finely chopped
1 garlic clove, minced
2 tablespoons finely chopped fresh parsley or 1 1/2 teaspoons dried parsley
1 teaspoon dried mint
salt & freshly ground black pepper
1 large egg
1/2 cup all-purpose flour
2 -3 cups chicken stock or 2 -3 cups broth
2 large eggs (at room temperature)
juice, of two strained or three large lemon, strained

Steps:

  • Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well.
  • Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess.
  • Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling.
  • Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered.
  • Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
  • To make the sauce, beat the eggs in a medium sized bowl until frothy.
  • Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
  • Remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
  • Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).

Nutrition Facts : Calories 464.7, Fat 22.5, SaturatedFat 8.3, Cholesterol 239.3, Sodium 302.2, Carbohydrate 31, Fiber 1, Sugar 3, Protein 31.8

YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)



Youvarlakia Avgolemono (Lemony Greek Meatball Soup) image

Avgolemono is a Greek egg and lemon mixture that's tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of chicken. In this recipe, a riff on youvarlakia avgolemono, ground chicken and rice are rolled into meatballs, then simmered in the broth, making the whole thing heartier without losing the soup's characteristic brightness. Many recipes for youvarlakia call for ground beef, and, if you like you can substitute that here. Note that because of the eggs in the broth, leftovers do not freeze well.

Provided by Melissa Clark

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 pound ground chicken (or ground turkey or beef), very cold
3/4 cup chopped fresh dill or parsley, plus more for garnish
1/2 cup grated yellow onion (from about 1 small onion)
1/4 cup grated carrot (from about 1 carrot)
1/4 cup uncooked long-grain rice, such as basmati or Carolina, well rinsed and drained
1 garlic clove, finely grated, pushed through a garlic press, or minced
1 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon finely grated lemon zest
6 cups chicken stock
2 large eggs, at room temperature
1/3 cup fresh lemon juice (from about 2 lemons)
Freshly grated nutmeg, for serving (optional)

Steps:

  • In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
  • Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
  • In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn't boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
  • In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
  • Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don't let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.

Tips:

  • Use fresh, high-quality ingredients: The better the ingredients, the better the meatballs will be. Look for fresh, lean ground veal, and use good-quality eggs, lemon juice, and broth.
  • Season the meatballs well: Don't be afraid to add plenty of herbs and spices to the meatballs. This will give them a lot of flavor.
  • Cook the meatballs thoroughly: Make sure the meatballs are cooked all the way through before adding them to the sauce. This will help to prevent them from falling apart.
  • Make the sauce ahead of time: The sauce can be made ahead of time and reheated when you're ready to serve the meatballs. This will save you time and effort.
  • Serve the meatballs with your favorite sides: Meatballs can be served with a variety of sides, such as rice, pasta, or mashed potatoes. You can also serve them with a salad or vegetables.

Conclusion:

Meatballs avgolemono is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are tender and flavorful, and the sauce is creamy and lemony. This dish is sure to please everyone at the table.

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