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Greek Tuna Meatballs in Yogurt Sauce (Giouvarlakia)
4.9 from 237 votes

Greek Tuna Meatballs in Yogurt Sauce (Giouvarlakia)

Greek Tuna Meatballs in Yogurt Sauce (Giouvarlakia) features light baked tuna meatballs mixed with breadcrumbs, onions, Florina pepper, and herbs, enriched by whipped egg whites for a tender texture. The meatballs are served with a creamy yogurt sauce made from a butter-flour roux, milk, Greek yogurt, and lemon, creating a tangy accompaniment that balances the mild fish flavor. This dish highlights gentle flavors and soft textures suited for a comforting meal.

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

Ingredients

For the meatballs:
  • 250 g tuna in water, canned
  • 60 g dry breadcrumbs or stale bread
  • 1 onion finely chopped
  • ½ Florina pepper cut into small cubes
  • ½ clove garlic finely chopped
  • ¼ parsley finely chopped, bunch
  • ½ tbsp oregano dry
  • 3 egg white
  • salt
  • black pepper
For the yogurt sauce:
  • ½ liter milk full fat
  • 100 g Greek yogurt
  • 40 g butter
  • 40 g all-purpose flour sifted
  • 1 lemon juiced
  • ½ lemon zested
  • salt
  • black pepper

Instructions

For the yoghurt sauce:
    Cup of Yum
  1. Preheat fan oven to 180° C (360 °F)
  2. In a food processor, add the stale bread and beat. Transfer to a large bowl. If you are using breadcrumbs add directly to bowl.
  3. Drain the tuna and add to the bowl along with the onions, garlic, Florina pepper, parsley and oregano. Mix thoroughly.
  4. 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.
  5. When ready, transfer meringue to bowl with the other ingredients and season with salt and pepper. Gently fold into mixture, until incorporated.
  6. 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:
  1. Place a deep pot over medium to high heat. Add the butter and mix with a hand whisk, until it melts.
  2. 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.

Notes