Print Recipe

Keto Giouvarlakia Avgolemono

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Greek Mediterranean
Servings: 4 portions
Author: Apollonas Kapsalis



  • 600 g ground beef grass-fed
  • 1 large egg free-range
  • 4 tbsp sesame seeds
  • 1 small white onion
  • 70 ml olive oil extra virgin
  • 3 cloves garlic
  • 1/2 tsp cinnamon
  • 1 tsp oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried sweet paprika flakes

Avgolemono Sauce

  • 200 ml water filtered
  • 2 large eggs free-range
  • 1 large lemon just the juice
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried basil
  • Pinch nutmeg
  • 4 tbsp parsley freshly chopped


  • Place the onion, garlic and egg in a food processor. Process it until you get a smooth mixture
  • Combine this mixture with ground beef using your hands
  • Add all the spices and sesame seeds and keep mixing. Grease your hands with olive oil and start creating small to medium meatballs
  • In a deep frying pan, preheat the olive oil and add gently the meatballs. Keep turning the meatballs until they get golden-brown from all sides
  • When the meatballs are ready, add 200 ml of water and bring it to a boiling point. Reduce the heat and cook for 5 minutes
  • Using a fork, beat the eggs with all the spices. Add the lemon juice and keep beating until you get a smooth emulsion
  • Remove the meatballs from the heat. Add some of the liquid from meatballs to the egg mixture. Make sure you add it slowly so that the eggs don't cook and break. Now, very carefully, from a high distance poor the egg mixture to the pan with meatballs. Constantly stir
  • Return the pan to the stove for 2 minutes on very low temperature and keep stirring
  • Serve warm with a lot of freshly chopped parsley