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SUNNY112358's Photo SUNNY112358 Posts: 1,467
5/2/11 2:17 A

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Anna, I use the carrot to bribe Son into eating the meat. A little slice of carrot on each spoonful along with a bit of meatball, or alternating one spoonful meat ball, one spoonful carrot, otherwise he won't eat it. I won't be surprised if he becomes a vegetarian when he grows up, but at the moment I'm insisting on his eating meat/chicken/fish until he's stopped growing.

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GOANNA2's Photo GOANNA2 Posts: 21,226
4/15/11 12:49 A

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I love egg elmon sauce with the youvourlakia.
Thanks for the carrot tip. I love pork better than beef too.

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ANTIGONAKI's Photo ANTIGONAKI Posts: 840
4/6/11 2:53 A

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I have an egg yolk allergy. I can't have karidopita... allergic to walnuts -- but it is an excuse to save on some calories when I visit the in-laws in Aigion.

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SUNNY112358's Photo SUNNY112358 Posts: 1,467
4/6/11 1:55 A

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Sounds great, Antigonaki!
Do you add avgolemono or have them plain?

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ANTIGONAKI's Photo ANTIGONAKI Posts: 840
4/5/11 11:13 P

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I use turkey breast and extra lean pork for mine.... I like the flavor of pork more than the flavor of beef.

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SUNNY112358's Photo SUNNY112358 Posts: 1,467
3/29/11 4:36 A

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Yuvarlakia (Greek meatball soup)
Submitted by: SUNNY112358 (from Sunny's Spark cookbook)

A frugal way of making a little meat feed more mouths. One of Son's favourite dishes, this is popular in winter in Greece.

60 Minutes to Prepare and Cook

Tags
Beef/Pork | Other | Other Beef/Pork | Dinner | Beef/Pork Dinner |


Ingredients

2 L water
1 onion, finely chopped
2 Tbsp chopped parsley
500g lean beef mince (ground beef)
1 cup white rice
1 Tbsp salt
freshly ground black pepper
Optional:
sliced or grated carrots



Directions
Put 2 Litres of water on to boil with half a Tbsp salt in the largest saucepan you own (a large lidded frying pan will do nicely).
Chop onion and parsley finely (you can put them together in a mini processor).
Tip into large bowl, add beef mince, rice, 1/2 Tbsp salt, pepper, knead together to mix thoroughly.
By this time the water should have started boiling. Remove lid, then as you shape the balls drop them directly into the saucepan, making sure they do not touch each other, at least until they've turned brown. Each ball should be about the size of a walnut. If your saucepan was large enough the balls should have formed a single layer. If you like, add some sliced or grated carrot to the water at this stage. Reduce heat to a medium simmer (they should be bouncing gently in the liquid but not bubbling hard), cover and cook for c45'. Some of the rice will have fallen off the balls to thicken the soup.
Some people also like to add avgolemono to this.
Leftovers freeze well in individual portions.

Number of Servings: 4



Pan metron ariston.


 current weight: 149.0 
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