Episode 5 Giouvarlakia

This recipe was featured on “Olga’s Greek Kitchen” aired on Eastlink TV in 2021


Needed for this Recipe:

Sunshine Coast Olive Oil Co. Garlic Olive Oil

Any Sunshine Coast Olive Oil Co. White Balsamic



1 Kg Lean Ground Beef

2 White Onions (diced)

¼ C Fresh Dill (chopped)

¼ C Fresh Parsley (chopped)

2 Tsp Garlic Olive Oil

2 Tsp White Balsamic

1 Tbs + 2 Tsp Salt

1 Tsp + ½ Tsp Pepper

½ Tsp Dry Dill

1 Tsp Cumin

1 C Calrose Rice



2 Eggs (separated)

Juice from 2 Lemons

10 Ladle Scoops of Broth


Fill a large pot ¾ full with water, add salt (to taste) Add 1 tsp Olive Oil and bring to a boil. To make your meatballs, combine, ground beef, onion, fresh dill, fresh parsley, 1 tsp oil, balsamic, 1 Tbs salt, ½ tsp pepper, dry dill, cumin and ½ C Rice. Mix until fully combined, then roll into golf ball sized balls and place in boiling water. Cook for 10 minutes. Add ½ Cup of rice to the water and 2 tsp of salt and ½ tsp of pepper to the water. Cook for 20 minutes. Remove from heat and make sauce. Separate 2 eggs, beat the whites until frothy. Add yolks and lemon juice and beat for 30 seconds. While stirring the mixture, very slowly add 1 scoop of the soup water at a time, as to not cook the eggs. After 10 scoops, pour the mixture into your soup pot, let sit for 1-2 minutes. Serve and enjoy.