Dinner · 45 min · greek

Youvarlakia

A Greek dinner built around ground beef and rice — on the table in 45 minutes. At 519 calories and 55g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground beef
• 3/4 cup Rice
• 1 Onion
• 1/2 cup Fresh dill
• 2 Eggs
• 1/3 cup Lemon juice
• 6 cups Chicken stock

Steps

1. Mix the beef with rice, grated onion, dill, and seasonings; roll into walnut-sized meatballs.
2. Bring the stock to a gentle simmer — a rolling boil breaks the meatballs apart.
3. Lower the meatballs in and poach 25 minutes until cooked through and the rice has swollen.
4. Whisk the eggs with lemon juice, temper with hot broth, and stir into the pot off the heat.
5. The avgolemono should turn the broth silky and pale gold.
6. Serve in deep bowls with extra dill and lemon wedges.
7. Greece’s beloved meatball soup: the lemon-egg finish makes it taste like comfort itself.

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