71. Youvarlakia avgolemono o albóndigas griegas (principal carne)

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, 71. Youvarlakia avgolemono o albóndigas griegas (principal carne). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make 71. Youvarlakia avgolemono o albóndigas griegas (principal carne) is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 71. Youvarlakia avgolemono o albóndigas griegas (principal carne) estimated approx 30 minutos.

To begin with this recipe, we must first prepare a few ingredients. You can have 71. Youvarlakia avgolemono o albóndigas griegas (principal carne) using 10 ingredients and 6 steps. Here is how you can achieve it.

#mundo #mirecetario Pues este finde la noche griega

Ingredients and spices that need to be Get to make 71. Youvarlakia avgolemono o albóndigas griegas (principal carne):

1. 400 gr. carne de ternera
2. 40 gr. cebolla
3. 40 gr. arroz
4. Perejil fresco
5. 1 cda. eneldo fresco
6. Sal y pimienta negra molida (al gusto)
7. Agua
8. Harina para rebozar
9. 1 huevo
10. Zumo ½ limón

Steps to make to make 71. Youvarlakia avgolemono o albóndigas griegas (principal carne)

1. En un bol añadimos todos los ingredientes para las albóndigas, el arroz crudo, la cebolla rallada, la carne picada, 3 cucharadas de perejil, dos cucharadas de eneldo, sal y pimienta negra molida. Mezclamos bien con la manos hasta que queden una masa homogénea y bien mezclada.
2. Con las manos formamos pequeñas bolitas de unos 20 o 25 gr. y las vamos colocando en una bandeja hasta que las tengamos todas listas. Rebozamos las bolitas en harina y reservamos.
3. En una cazuela añadimos sobre 1 litro de agua y la ponemos al fuego. En el momento en que comience a hervir incorporamos las albóndigas y las cocemos durante 40 minutos. Retiramos las albóndigas del agua y reservamos tanto las albóndigas como el agua de cocción.
4. Como preparar la salsa Avgolemono: Para preparar la salsa batimos el huevo y añadimos el zumo de limón. Seguimos batiendo mientras incorporamos 2 o 3 cucharones del caldo de la cocción de las albóndigas.
5. En una cazuela volvemos a calentar la salsa con las albóndigas que tenemos reservadas. Deben llegar a hervir, acordaros de que tienen huevo crudo.
6. Servimos las youvarlakia avgolemono o albóndigas griegas bien calientes espolvoreadas con un buen pellizco de perejil y acompañadas de unas patatas fritas o cocidas a modo de guarnición. Que aproveche!!!!

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