Greek Tuna Meatballs in Yogurt Sauce (Giouvarlakia)

Name: Greek Tuna Meatballs in Yogurt Sauce (Giouvarlakia)
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Yield: 4 servings
Ingredients: 250 g canned tuna; 60 g stale bread or dry breadcrumbs; 1 onion; ½ Florina pepper; ½ clove of garlic; ¼ bunch parsley; ½ tbsp dry oregano; 3 egg whites; salt; pepper; ½ liter full fat milk; 100 g Greek yogurt; 40 g butter; 40 g all-purpose flour; 1 lemon; ½ lemon; salt; pepper

User Reviews

4.9

237 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
47 mins
Servings
4 servings
Course
Appetizer
Cuisine
Greek

Greek Tuna Meatballs in Yogurt Sauce (Giouvarlakia)

Iris Warren

Report

A delicious recipe for Giouvarlakia (i.e. meatballs) with tuna, which is actually a healthy, monastic recipe! Moist, fluffy and aromatic, baked tuna meatballs, served in a smooth, delicate Greek strained yogurt sauce that the entire family will love!

Share:

I Made This!

177 people made this

Print

47 people printed this

Save this

142 people saved this

Ingredients

Servings

For the meatballs:

250 g canned tuna in water
60 g stale bread or dry breadcrumbs
1 onion finely chopped
½ Florina pepper cut into small cubes
½ clove of garlic finely chopped
¼ bunch parsley finely chopped
½ tbsp dry oregano
3 egg whites
salt
pepper

For the yogurt sauce:

½ liter full fat milk
100 g Greek yogurt
40 g butter
40 g all-purpose flour sifted
1 lemon juiced
½ lemon zested
salt
pepper

Add to Shopping List

Instructions

For the yoghurt sauce:

Preheat fan oven to 180° C (360 °F)
In a food processor, add the stale bread and beat. Transfer to a large bowl. If you are using breadcrumbs add directly to bowl.
Drain the tuna and add to the bowl along with the onions, garlic, Florina pepper, parsley and oregano. Mix thoroughly.
In a mixer’s bowl, add the egg whites. Beat on high speed, using the whisk attachment, until you create a thick meringue with stiff peaks.
When ready, transfer meringue to bowl with the other ingredients and season with salt and pepper. Gently fold into mixture, until incorporated.
Pick up 40-50 g (1/3 of a cup) of the mixture and shape into round balls. Place in a baking pan lined with parchment paper and bake for 15-20 minutes.

For the yogurt sauce:

Place a deep pot over medium to high heat. Add the butter and mix with a hand whisk, until it melts.
Add the flour, while whisking continuously, so that the mixture doesn’t stick to the pot. Add the milk gradually, while whisking continuously, so as to create a smooth mixture with no lumps.