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Trattore Farms

Trattore Estate Wines & Dry Creek Olive Company

Greek Style Beef and Rice Meatballs with Lemon Olive Oil Sauce

Greek Style Beef and Rice Meatballs with Lemon Olive Oil Sauce
Recipe Date:
January 24, 2022
Serving Size:
4
Cook Time:
00:40:00
Difficulty:
Medium
Measurements:
Imperial (US)
In the Greek dish called youvarlakia avgolemono, beef and rice meatballs dot a lemony soup that’s rich and velvety with egg yolks. To simplify, we pair the meatballs with a quick pan sauce inspired by Greek ladolemono, a simple sauce of lemon, olive oil and sometimes herbs. A generous amount of chopped dill lends the dish fresh herbal notes. Serve with warmed pita bread or a rice or orzo pilaf.
Ingredients
  • 1 cup long-grain white rice, room temperature
  • 2 slices of hearty white sandwich bread, torn into small pieces
  • 1 cup beef broth, divided
  • 4 tbsps finely chopped dill, divided
  • kosher salt and ground black pepper
  • 1 lb 85 percent lean ground beef
  • 1 large egg yolk
  • 3 medium garlic cloves, finely grated
  • 2 tsps dried oregano, divided
  • 5 tbsps Dry Creek Olive Co. Manzanilla, Il Mezzo or Meyer Lemon Olive Oil
  • 2 tbsps lemon Juice
Directions

 

CREATE PATTY MIXTURE

In a large bowl, mash the rice with a fork until smooth and pasty. Add the bread, ¼ cup of broth, 2 tablespoons of dill, 1½ teaspoons salt and 1 teaspoon pepper. Using your hands, mix and mash the ingredients to a paste.

Add the beef, egg yolk, half of the garlic and 1 teaspoon of oregano, then mix with your hands until the mixture is homogeneous. Divide into 12 portions, form into smooth balls and place on a plate. Refrigerate, uncovered, for about 10 minutes.

COOK MEATBALLS

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the meatballs and cook without disturbing until lightly browned on the bottoms, about 3 minutes.

Carefully turn the meatballs and cook until browned on the second sides, about another 3 minutes. Add the remaining garlic and the remaining 1 teaspoon oregano and cook, stirring, until fragrant, about 30 seconds.

Add the remaining ¾ cup broth, then scrape up any browned bits. Bring to a simmer, then cover, reduce to medium-low and cook, gently stirring once or twice, until the centers reach 160°F, 5 to 7 minutes.

FINISH AND SERVE

Using tongs, transfer the meatballs to a serving dish and tent with foil. Bring the liquid in the pan to a boil over medium-high and cook, stirring occasionally, until thick enough that a spatula drawn through it leaves a trail, 2 to 3 minutes.

Off heat, whisk in the remaining 3 tablespoons olive oil and the lemon juice. Taste and season with salt and pepper. Pour the sauce over the meatballs and sprinkle with the remaining 2 tablespoons dill.

Serve with warm pita bread, rice or orzo pilaf

*recipe derived from 117 Milk Street