Youvarlakia - greek chicken meatballs in avgolemono SAUCE

Finding ways to re-create traditional Greek recipes with paleo ingredients can be simple and yet so challenging! Greeks use a lot of rice and pasta in recipes. Cassava pastas are a replacement that I discovered, and they look and taste as close to the traditional pasta. I like the Jovial brand, which you can get at your local whole, organic grocer, or on Amazon using this link. The uncooked pasta mixed into the meat mixture cooks up perfectly.

One technique used a lot in Greek cooking is grating onions and other vegetables. It works exceptionally well in ground meat mixtures, like this meatball recipe. It’s worth the effort to have the savory flavors of the vegetables without the texture from dicing or mincing.

Simmering the meatballs in chicken bone broth really uplevels the nutritional value of this dish. Depending on the region of Greece (or the family you meet with) the amount of liquid can vary. I prefer to start with 4 cups, then adding more water during the cooking process if the bone broth reduces. You want the liquid to keep the meatballs submerged until the cooking is completed.

When making the avgolemono sauce, the key is not to add really hot broth to the eggs too quickly, or they will scramble. You’re tempering the eggs as you add the broth, one ladle-full at a time. The result should be smooth and velvety, not eggy bits, so take your time with it. Don’t let the details in this process fool you, it’s still rather quick to assemble, and cooking the meatballs is only 30 minutes. It can be a weeknight meal too. Double the meatball recipe and freeze half before cooking, because you’ll want to make this again, and it will save you a few steps. Be sure to comment below if you try it.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Avgolemono Youvarlakia - Greek Chicken Meatballs in Egg Lemon Sauce

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Ingredients

Chicken Meatballs

• 1 pound organic ground chicken
• 1/4 cup almond flour
• 1/4 cup uncooked cassava orzo pasta
• 1 medium onion, grated
• 1 medium-sized carrot, grated (about 1/4 cup)
• 1 egg
• 1/2 cup fresh parsley, finely chopped
• 2 Tablespoons fresh dill, finely chopped
• 1 teaspoon salt
• fresh ground black pepper, to taste
• 4 cups organic chicken bone broth
• outer peel from one lemon (use one of the lemons for the avgolemono sauce)
• 1 to 2 cups water, if needed

Avgolemono Sauce

• 2 eggs
• zest of 1 lemon (use one lemon for the peel to be added to the meatballs)
• 1/2 cup fresh lemon juice (from about 2 lemons)

Method

Chicken Meatballs

1. Combine the ground chicken, almond flour and cassava orzo in a large bowl to accommodate all the meatball ingredients.
2. Grate the onion and carrot with a box grater and add to the meat mixture. (I prefer to grate these instead of dice or mince, as they blend into the meat mixture more consistently).
3. Add the egg, herbs, salt and pepper. Mix the ingredients well with your hands to combine and distribute evenly.
4. Use a 1-ounce portion scoop, or large soup spoon, to portion meat, and roll to shape into round meatballs. Place each as you go into a 6-quart stock pot or dutch oven. Make about 16 meatballs.
5. Place onto the stove and add the bone broth and pieces of lemon peel. Bring to a full rolling boil, then reduce heat to a simmer (medium-low), cover and cook for 20 to 30 minutes. Check occasionally and add the water about halfway through cooking. Continue to add more water as needed. When cooking time is complete, test one of the meatballs for doneness, making sure the orzo is tender.
6. Remove from heat and proceed with the avgolemono sauce.

Avgolemono (Egg Lemon) Sauce

1. Break the two eggs into a bowl.
2. Zest one of the lemons, then juice both lemons into the bowl with the eggs. Whisk vigorously to combine, eggs will be foamy.
3. Using a ladle, add one warm ladle-full of broth from the meatballs into the egg-lemon mixture and whisk vigorously. Continue adding one at a time, whisking between each addition. This is to keep the eggs from curdling. Repeat two to three times, yielding a velvety sauce.
4. Slowly add the avgolemono into the pot of meatballs, off the heat, stirring around meatballs to combine with the broth. Return to the heat on medium-low and stir constantly until broth has a smooth consistency. Do not allow the sauce to boil.
5. Servethe meatballs in bowls, topped with the sauce, and finish more fresh herbs if desired.

Pro Tip

The traditional consistency is thick soup. However, I prefer mine more as a sauce with the meatballs. You may reduce the sauce on low heat to the consistency you desire. You can use the link in the method to purchase the portion scoops on Amazon.

https://www.livingdelishandnutrish.com/recipe/youvarlakia-greek-chicken-meatballs-in-avgolemono-sauce

©Tina Wells Luxury Brands, LLC

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