Greek Chicken Meatball Rice Bowlswith Avgolemono Sauce

Meatballs

1. 1

   Combine ground chicken, chopped green onion, chopped dill, breadcrumbs, 1 egg, 1 tbsp extra‑virgin olive oil, 1 tsp kosher salt, 0.5 tsp ground black pepper, pressed garlic, and grated onion in a large bowl; mix by hand until evenly incorporated.

2. 2

   Portion the mixture with a metal ice‑cream scoop, roll into uniform balls, and set aside.

3. 3

   Heat a pan over medium heat, add a little oil, and fry the meatballs, turning with tongs until browned on all sides and cooked through.

Rice

4. 4

   Pour a small amount of extra‑virgin olive oil into a white enameled pot on a gas stovetop.

5. 5

   Add the chopped white onion and pressed garlic; sauté until fragrant.

6. 6

   Add the short‑grain brown rice to the pot and stir to coat the grains with the oil and aromatics.

7. 7

   Pour the yellow liquid (broth or stock) into the pot, bring to a simmer, cover, and cook until the rice is tender and the liquid is absorbed.

Sauce

8. 8

   In a blender cup, combine the pale yellow liquid (from the broth or stock), the white powder (flour or starch), and an egg; blend until smooth.

9. 9

   Transfer the blended mixture to a pot and gently heat over low heat, stirring until the sauce thickens into a creamy avgolemono.

Assembly

10. 10

    Place a serving of cooked rice in a bowl, top with the cooked meatballs, and pour the avgolemono sauce over everything.

Garnish

11. 11

    Sprinkle fresh chopped dill over the top of each bowl before serving.