1 pound of ground beef
1 medium onion, diced
1 tablespoon of chopped fresh parsley
1/2 cup of rice
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 cup of olive oil
For the egg-lemon sauce (avgolemeno) 1 or 2 eggs 1 lemon.
Mix all the ingredients together, and mould into round 1 inch / 2.5 cm rice meatballs.
Place these rice meatballs into a pot and add enough water to cover them.
Add the oil and cover the pot.
Allow the rice meatballs to cook for approximately 20 minutes.
In a separate bowl, beat the eggs with a mixer and slowly, while beating, add the lemon juice ensuring that the sauce does not curdle.
With a ladle (spoon), take some of the juice from the rice meatball pot, add to the sauce, all the time mixing.
Keep doing this until all the juice has been mixed in the sauce.
Empty all the sauce on top of the rice and meat balls and serve.
Warning for leftovers: egg sauce will not keep more than a day or two.
Please Note: Eggs may be used in thousands of recipes from all over the world, however, in this website, we have mentioned the ingredient eggs, in the following recipes.