Giouvarlakia with Lettuce Fricassee

1. 1 1. Prepare the Meatballs (Giouvarlakia) In a large bowl, combine the ground beef, rice, half of the olive oil (50 ml), water, parsley, salt, and pepper. Knead thoroughly with your hands until the mixture is completely homogenous. Shape into small meatballs, approximately 25g each.
2. 2 2. Blanch the Lettuce Bring a large pot of salted water to a boil. Add the chopped lettuce and blanch for 5 minutes from the moment the water returns to a boil. Drain well in a colander.
3. 3 3. Assemble and Cook Wipe the pot dry and place it back on the stove. Add the blanched lettuce, dill, and scallions, mixing them together. Carefully arrange the meatballs on top of the greens. Pour in the remaining olive oil and the chicken stock.
4. 4 4. Simmer Cover the pot and bring to a boil over high heat. Once boiling, lower the heat and simmer for 20 minutes with the lid on, until the meatballs are cooked through and the lettuce stems and rice are tender.
5. 5 5. The Egg-Lemon Sauce (Avgolemono) While the food is simmering, whisk the eggs and lemon juice in a bowl until you have a smooth, thin cream. Using a ladle, slowly pour small amounts of the hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs (so they don't scramble).
6. 6 6. Final Touch Pour the tempered sauce back into the pot. Remove from heat immediately and shake the pot gently in a circular motion until the avgolemono is fully incorporated into the sauce. Serve warm.