Ingredients

The following ingredients have 8 Servings
  • 16 ounces ground beef
  • 16 ounces ground pork
  • 1 egg (lightly beaten)
  • 1/2 cup medium grain rice
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 cup coarsely chopped Italian Parsley
  • 1/2 cup coarsely chopped dill
  • 1 large onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 4 ounces milk
  • 4 cups chicken broth
  • 2 cups water
  • 4 tablespoons chopped parsley
  • 4 tablespoons chopped dill
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • FOR AVGOLEMONO SAUCE
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt

Instruction

  • Mix the beef, pork, egg, rice, allspice, salt, nutmeg, pepper, parsley, dill, onion, garlic, olive oil and milk in a large bowl. Mix very well
  • Break off pieces of the meat mixture and roll them into 1 1/2-inch balls.
  • Heat a large pot and add 1 tablespoon of olive oil. Add in the meatballs in 2 batches. Brown the meatballs on all sides, then transfer to a plate.
  • After all the meatballs are browned on all sides, add them all back to the pot.
  • Add 4 cups of chicken broth, 2 cups water, chopped parsley, chopped dill, and salt to the pot. Cover and simmer gently for about 50 minutes.
  • In a small bowl, whisk the eggs, lemon juice and salt together. Remove the pot from the heat.
  • Add a ladleful of the broth to the bowl with the eggs and lemon juice, whisk it.
  • Whisk in another ladleful of the broth to warm the egg mixture.
  • Pour it all back into the pot and gently stir.
  • Allow the sauce to slightly thicken for a minute or two.
  • Add salt to taste.