Meatballs with yogurt sauce

Check out Chef's  Lazarou of Varoulko Restaurant in Athens signature dish : Meatballs with yogurt sauce

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For the meatballs

500 gr minced meat (the recipe called for lamb mince, I used veal mince)
100 gr rice for stuffing or risotto
1 bunch of parsley finely chopped
50 gr gruyere
1 big and finely chopped onion
100 gr dried tomatoes
1 tsp thyme fresh of dried
Salt, pepper
2 eggs for the frying
Flour for the frying
Olive oil for the frying

For the sauce

200 gr yogurt
1 boiled and smashed potato
1 tsp finely chopped marjoram
3 drops Tabasco (I used cayennepepper)
5-6 saffron strings diluted in 1 tbsp of warm olive oil
A pinch of salt


Brown the onion with half of the mince and let them cold
Boil the rice in salted water, drain it and let it cold
In a big bawl mix the browned mince, the rest of the raw mince, rice, thyme, dried tomatoes, parley, gruyere, salt and pepper and shape meatballs. Let them in the fridge to rest
Put in a bawl the flour and in another one beat the 2 eggs
Let the oil burn in a frying pan, flour the meatballs, then put them in the eggs and fry them until the become gold both sides
Make the sauce: mix all the ingredients together until they mix well
Dive the meatballs into the sauce and serve