Yuvarlak (Greek Meatballs)
Ground beef, short-grain rice and fresh parsley come together in this beef — 65 minutes, 6 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for pan and large pot. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Grate the onion finely and squeeze out most of the excess liquid, then combine it in a large bowl with the ground beef, uncooked rice, egg, chopped parsley, dried mint, salt and pepper.
- Knead the mixture for a few minutes until it is sticky and well bound, then cover and rest it in the refrigerator for about 20 minutes so the flavours meld.
- With damp hands, roll the mixture into small balls roughly the size of a walnut and lightly dredge each one in the flour, shaking off any excess.
- Bring the water or stock to a gentle simmer in a wide pot, then carefully lower in the meatballs in a single layer, cover, and simmer gently for about 30 to 35 minutes until the rice is tender and the beef is fully cooked to at least 71 C (160 F) in the centre.
- Melt the butter with the olive oil in a small pan and warm it just until fragrant, then drizzle it over the meatballs.
- Squeeze the lemon juice over the dish, taste the broth and adjust the seasoning, and serve the yuvarlak hot in shallow bowls with a little of the cooking liquid spooned over.
You'll use: Pan · Large pot · Saucepan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Yuvarlak (Greek Meatballs) take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Yuvarlak (Greek Meatballs) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Youvarlakos.jpg by Dimitris Siskopoulos from Alexandroupolis, Greece, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.