Ingredients

• 500 grams minced meat (beef)
• 125 grams rice
• 100 grams hard tack
• 1 egg for the meatballs
• 1 onion, diced
• 2 spoons olive oil for the meatballs
• 2 spoons ouzo
• 3 spoons parsley, finely chopped
• 2 egg yolks for the avgolemono sauce
• Juice of one lemon for the avgolemono sauce
• 3 spoons of olive oil for cooking
• Salt
• Pepper

Instructions

• Mix all ingredients in a bowl. Leave aside only two eggs and one lemon for the avgolemono sauce.
• Mould the mixture well and shape into medium size meatballs.
• Add the meatballs in a large saucepan, each one next to each other.
• Cover with water.
• Add 3 spoons of olive oil and simmer for 45 minutes.
• Check regularly and add more water, if needed. Keep in mind that you should have enough stock in the end to prepare the egg and lemon sauce.
• Prepare the egg and lemon sauce. Beat in a bowl the juice of one lemon, with two egg yolks. Gradually pour the meat stock into the bowl and stir.
• Empty the egg and lemon sauce into the saucepan and let it stand.