RecipeMuncher

I’ve decided to redo giouvarlakia this winter.  I’ve blogged about giouvarlakia before and you can find my recipe here.  I love the “heartiness” of this dish and I can eat them non stop. They definitely warm up the insides.  However, in my “extreme makeover” (ok, maybe not that extreme) I add a bunch of chopped silverbeet or swiss chard and some brown lentils to cook with the stock created by the meatballs.  And I don’t add any avgolemono to finish (...)