Avgolemono = Avgo (egg), lemono (with lemon)
This is the best down home food comfort, and I mean comfort! So easy, and just right delicious! No other words can describe it, it's just delicious! Plus it's such an easy meal to make you can certainly make it during the week for fast dinner meals.
I don't know about you, but I am constantly looking for creamy and delicious without the added "fat", are you like that too? I try to keep it real and waist/heart healthy! More often than not, I revert back to my Greek roots. Hey, they say that the Mediterranean diet is the best in the world regarding heart health right? I guess they know what they are talking about!
So, grab your notebook and pen, or better yet, print...
Grab your apron and let's go!
Greek Creamy Lemon Meatballs
1lb ground meat
1 small onion diced fine (or 3 green onions diced fine, I used the latter)
1-1/4 cups long grain rice (or whatever you have on hand)
1 tsp or so dried dill (depending on how much you like, me being Greek, I still only like the 1 tsp, dill is awesome, but can overpower in a heartbeat)
1/2 tsp black pepper
1/4 tsp granulated garlic (garlic powder)
Juice of 1 lemon
1 egg separated (yolk from white)
pinch of salt
3-1/2 cups water
1/4 parsley chopped fine *optional*
1-1/2 tbsp of chicken base
2 tbsp extra virgin olive oil
In a small bowl, add meatball ingredients. Mix well till rice is incorporated thoroughly with the meat mixture and spices. Using cookie scoop, scoop out the meatballs and set on a plate, set aside!
When finished making the meatballs, in a large non-stick skillet, add the olive oil, let heat and now add the meatballs.
Let them brown on one side, turn over, and let them brown on the other side.
(have no idea why this pic is so blurry, alas)
Turn down heat to low, add in the stock (chicken base). If you have homemade chicken stock on hand, FANTASTIC! I did not, have to get busy on that, so I depended on pre-made, and I gotta be honest with you guys, this particular product is FANTASTIC! Low sodium and the flavor is OUTTA THIS WORLD!!!!
Let the meatballs come to a full boil/simmer. Lower the heat to low again, cover and time them for approximately 15-18 minutes. Turn off heat when the timer is done, trust me!
This is what they will look like when the 18 minutes or so are over...
Gather your very simple ingredients!
Now that you have separated your egg white from egg yolk, I want you take a whisk and beat the living daylights out of the egg white. Well not really, just till it's nice and frothy and creamy looking! We don't want "meringue", we need it frothy.
Take about 1/3 cup of the chicken broth from the now cooked meatballs and pour directly into the beaten egg white mixture. Mix well, add the lemon juice into the mixture, mix well again. Finally add in the egg yolk and whisk in well again. What you are doing is literally "tempering" the eggs. In other words, you are introducing a very hot mixture into a "neutral atmosphere". So, the eggs are like; "oh, hey there handsome, what is UP"? *as their blinking their eyelashes profusely...
There' not screaming in horror, "OMG WERE GONNA FRY"!
So they behave nicely and do not fry/curdle and turn into scrambled eggs when you re-introduce them back into the broth and meatballs. Which is exactly what your going to do below.
Let the meatballs and now the creamy lemon mixture come to a full boil once more. Turn off the heat and let rest for just a few minutes and you are ready to serve!
Look at how creamy and low fat this sauce is... and did I mention AMAZINGLY DELICIOUS?
Deliciousness in one bite, all I'm saying...
Till next time!
Dishin with Didi