Greek Tuna Meatballs in Yogurt Sauce (Giouvarlakia)
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!
Ingredients
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
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.
Notes
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