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YUVARLAKIA

Yuvarlakia (Greek γιουβαρλάκια, from Turkish yuvarlak ’round’), are a Greek meatball (kefte κεφτέ) made of beef and rice or bulgur and cooked in moist heat; it is also a dish of these meatballs in tomato or avgolemono sauce.

Discover more recipes for Greek soups and Greek food.

YUVARLAKIA RECIPE BY: AKIS PETRETZIKIS

You can find the full yuvarlakia recipe (in English) by Akis Petretzikis, here.

Preparation time: 30′ | Cook time: 40′ | Servings: 4

Ingredients for the meatball soup: 1 onion, 1 clove of garlic, 500 g ground beef, brisket, 150 g glutinous rice, 1/4 bunch dill, 1 tablespoon mint, 15 g salt, pepper, 2-3 tablespoons olive oil, 1 1/2 liter water, lemon peels of 1 lemon, 2 bay leaves, 1 tablespoon vegetable stockpot

Ingredients for the egg-lemon sauce: 2 egg yolks, of medium eggs, 1 level teaspoon corn starch, lemon juice of 2 lemons, 1 tablespoon dill

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