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Greek Meatballs in Lemon Sauce

Greek Meatballs in Lemon Sauce for a Cozy Mediterranean Treat

A delightful take on Greek Meatballs in Lemon Sauce, perfect for cozy meal prepping and accommodating various diets.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef Substitution: Ground turkey or chicken for a lighter option.
  • 1 small onion, finely grated Ensure it's finely grated for even distribution.
  • 1/4 cup arborio rice, uncooked Must be rinsed to remove excess starch.
  • 2 tablespoons fresh parsley, chopped Substitution: Fresh mint for a twist.
  • 1 tablespoon fresh dill, chopped Substitution: Thyme for a different aromatic note.
  • 1 large egg Omit for a vegan option (but texture will change).
  • Salt and black pepper to taste Adjust according to preference.
  • 1/2 teaspoon dried oregano Omission is possible but not recommended.
For the Cooking Liquid
  • 4 cups chicken broth Vegetable broth as a substitute for a vegetarian version.
  • 2 tablespoons olive oil Any neutral oil can be used.
For the Avgolemono Sauce
  • 2 large eggs Omit for allergy or vegan considerations.
  • 1/4 cup juice of lemons Lime juice can be used as an alternative.

Equipment

  • mixing bowl
  • Pot
  • whisk
  • Tray or Plate

Method
 

Step‑By‑Step Instructions
  1. In a large mixing bowl, combine the ground beef, grated onion, rinsed arborio rice, chopped parsley, dill, one egg, oregano, salt, and pepper. Cover and refrigerate for 15-20 minutes.
  2. Shape the meat mixture into golf ball-sized meatballs, spacing them evenly on a tray or plate. You should have about 20 to 25 meatballs.
  3. In a wide pot, heat the chicken broth and olive oil over medium heat until it simmers. Carefully add the meatballs and cover the pot. Cook on low heat for about 30 minutes, stirring gently halfway through.
  4. While the meatballs are simmering, whisk together the eggs and lemon juice until smooth. Slowly ladle a cup of hot broth into the egg mixture while whisking continuously to temper the eggs.
  5. Reduce the heat to very low. Gradually mix the tempered egg and lemon mixture back into the pot with the meatballs, stirring gently, and warm through for about 5 minutes without boiling.
  6. Ladle the Greek meatballs in lemon sauce into bowls, garnishing with herbs or lemon wedges. Serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

For the best results, chill the meatball mixture before shaping and temper the eggs with hot broth slowly to prevent curdling. Using fresh herbs enhances flavor tremendously.

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