Paleo Youvarlakia and Avgolemono

This was one of my favourite Greek dishes (taught to me by my Greek mother-in-law and she’s an amazing cook, so you know it’s good!). The original dish contains rice so I decided to veg it up and used mined carrots, courgettes, and cauliflower. Hidden veggies make me a happy mama, especially when the kids gobble it down without a fuss! 

Youvarlakia is essentially a poached meatball dish. Sounds appetizing, doesn’t it!? Don’t worry about that – if you’ve trusted me enough to put an egg in your coffee, you can poach your meatballs ! The sauce is a combination of egg, lemon, and the stock from the youvarlakia.  This isn’t a quick and easy recipe because it takes some prep but it’s well worth the effort. 

 
What you need

For the youvarlakia: 

Makes about 12-15 meatballs

500g mince (beef, pork, or a combination of both) 

3/4 cup minced carrots, cauliflower, and courgette 

1/2 an onion, grated

1/4 cup fresh dill and flat leaf parsley, chopped finely

2 eggs

Salt and pepper to taste 

For the stock to poach the meatballs: 

2 cups water 

2 sticks of celery

1 grated tomato

Juice of 1 lemon

Pinch of salt 

What you need to do

1. Combine the ingredients for the meatballs. Form them in your hand (they can be round, I just prefer an oval shape). Put the meatballs into the fridge for about 20 minutes (you’ll be preparing the stock during this time). 

2. In a large pot, add your stock ingredients. Bring that to the boil and cook for about 15 – 20 minutes.

 

3. Place the meat carefully into the stock. Turn down the heat and cover. Let that cook until the meatbas have changed colour and are cooked through. Depending on the size of each meatball, this usually takes around 20 minutes. Turn off the heat. 

4. Remove meatballs only from the pot and set aside. 

 
It’s now time to prepare the avgolemono sauce. 

What you need 

2 eggs

1/2 tspn tapioca flour

Juice of 1 lemon

1-2 cups of stock from the meatballs 

What you need to do

  

1. In a saucepan, whisk your eggs together. Add the tapioca flour and beat well.  

2. Carefully ladle in the stock, a little at a time, whisking continuously (careful not to scramble the eggs!). 

3. Place your saucepan over a low heat and continue to whisk until the sauce thickens. Drizzle in the lemon juice whilst stirring. Turn off the heat. 

4. If there are any lumps, strain the sauce through a sieve. 

5. Season with salt and pepper. 

You can then plate up the meatballs, drizzle the sauce over, maybe even a splash of olive oil, garnish with dill if you like, and enjoy! 

  

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