Greek Youvarlakia with Avgolemono Sauce | Silky Lemon Meatballs

Rinse the rice in cold water, then drain thoroughly. Finely chop the onion and garlic. Finely chop the fresh dill and fresh parsley.

In a spacious mixing bowl, combine the minced pork with the rinsed rice, finely chopped onion and garlic, chopped parsley, and half of the dill (set the other half aside for serving). Crack in 1 egg, add 20 ml of extra virgin olive oil, 1 teaspoon of salt, and half a teaspoon of ground black pepper. Mix the ingredients together thoroughly.

With lightly oiled hands, shape the meat mixture into walnut-sized, uniform meatballs about 3-4 cm in diameter (this will yield roughly 16-20 pieces).