Yield 4
INGREDIENTS FOR 4 SERVINGS
- Fresh onion 2 pieces
- Garlic 1 pieces
- White rice, glazed 120 gr
- Minced beef 500 gr
- Mint 30 gr
- Dill ¼ bunch
- Verbena 6 leaves
- Olive oil 60 ml
- Vegetable broth 1 lt
For the eggnog
- Egg yolk 2 pieces
- Lemon juice 2 pcs
- Corn flour 1 teaspoon
For the yogurt
- Strained yogurt 200 gr
- Olive oil 10 ml
- Dill 10 gr
For the herb olive oil
- Olive oil 60 ml
- Mint 10 gr
- Dill 10 gr
- Salt, pepper
PREPARATION
For the meatballs (yuvarlakia):
Beat the onion and garlic in a blender with a little water
Mix the minced meat, rice, olive oil, onion and garlic mixture (without liquid), dill and mint (chopped), salt, and pepper very well in a basin.
Shape into balls and place on the bottom of a pot to cover it. Cover with the vegetable stock and add the verbena leaves and lemon peels to the pan. Cover with a lid and simmer for 35-40 minutes.
For the eggnog:
Meanwhile, prepare the egg-lemon mixture by combining the lemon juice, corn flour and yolks in a bowl.
At the end, add 5-6 spoonfuls of hot broth gradually to the egg mixture and then pour into the yuvarlakia, mixing quickly and let it boil again.
For the yogurt:
Add the olive oil, chopped dill, salt and pepper to the yogurt.
For the herb olive oil:
In a blender, add the olive oil, mint, dill (without the stems) and beat very well until it becomes a green oil.
For serving:
Put a spoonful of yogurt in the middle of a soup plate. Add 4-5 meatballs, broth up to the middle and garnish with a little olive oil.
