Yuvarlak (Greek Meatballs)
Yuvarlak are big, tender meatballs simmered in a rice-thickened broth and finished with avgolemono, the Greek egg and lemon liaison. The name comes from the Turkish word for round, and the dish appears in both Turkish and Greek kitchens. Flouring the meatballs helps them hold together in the pot, and tempering the egg with hot broth gives a silky, tangy sauce with no cream at all.
Instructions
Put the ground beef in a large bowl with one whole egg, one cup of the rice, the salt and the pepper. Mix thoroughly until the rice is evenly spread through the meat.
Shape the mixture into balls about the size of a ping-pong ball, roughly 4 cm across. Roll each one in white flour until it has a thin, even coating.
In a large pot, cook the diced onion in the butter, margarine or olive oil until softened. Add 2 litres of water and bring it to the boil.
Drop the meatballs into the boiling water one at a time. After 30 minutes, stir the second cup of rice straight into the pot, then boil for 15 minutes more and take the pot off the heat.
For the avgolemono, beat the remaining egg white with a little water in a clean, grease-free bowl until foamy. Whisk in the lemon juice to steady the foam, then keep whisking while you add the yolk.
Whisk 1 cup of the hot broth into the egg mixture a little at a time, so the egg warms gradually and does not scramble. Pour this back into the pot and stir it through the soup, then serve hot.
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