Meatballs with sauce - Giuvarlokia Avgolemono

In the medium bowl, wash the rice with plenty of water, until the liquid runs completely clear. Crack the eggs, pour the whites into the large bowl and the yolks into the small one.

then, in the one with the egg whites, add the rice, the meat, the onion, the parsley and season to taste. with your hands, mix very well until you have a smooth paste.

moisten your hands with water and form balls the size of a large walnut. Then, in the pot, over medium heat, melt the butter, remove it from the stove, without turning it off, and arrange the meatballs, one next to the other.

then pour in enough hot water to cover them and bring, again, to medium heat, letting it boil, until the cooking depth has reduced, more or less between 20 to 25 min.

when they are ready, transfer the meatballs to the casserole, reserving the cooking bottom. In the medium bowl beat the egg yolks, add the lemon juice and the cooking bottom, beating so that they are integrated.

Pour this mixture over the meatballs and simmer until the sauce thickens, it will take 10 to 15 min. serve hot.

As a starter, they can be served with tomato rice or French fries.