Some meals feel like a memory even the first time you taste them. The Softest and Juiciest Greek Meatballs in Lemon Sauce arrive on the plate like a whisper of Mediterranean warmth, melt-in-your-mouth tender, bathed in a velvety sauce that balances bright lemon with the richness of eggs and broth. This is comfort food that doesn’t weigh you down, a dish that feels both light and deeply satisfying.

I stumbled into this recipe years ago at a friend’s house, where her grandmother ladled steaming meatballs from a pot that smelled like fresh dill and citrus. The texture surprised me: pillowy, almost cloudlike, with rice tucked inside that had absorbed all the savory broth. The sauce clung to each bite, tangy but not sharp, creamy without any cream. I went home determined to recreate it, and after a few trials with curdled sauce and dense meatballs, I finally nailed the method. Now it’s the dish I make when I need something that feels like a warm hug in a bowl.

What makes these meatballs different

Unlike fried or baked versions, The Softest and Juiciest Greek Meatballs in Lemon Sauce are gently simmered in broth, which keeps them moist and allows them to soak up flavor from the liquid. The secret is uncooked rice mixed into the meat. As the meatballs cook, the rice expands and turns tender, creating little pockets of softness that give the whole thing a unique texture. The avgolemono sauce, made by tempering eggs and lemon juice with hot broth, transforms into a silky coating that tastes far richer than its simple ingredients suggest.

What you need

Ground beef or a mix of beef and pork for depth
One small onion, finely grated
Arborio rice, uncooked and rinsed
Fresh parsley and dill, chopped
One egg to bind the mixture
Salt, black pepper, and dried oregano
Chicken broth for simmering
Olive oil
Two eggs for the sauce
Juice of two lemons

These ingredients work together in layers. The grated onion adds moisture without big chunks. The rice needs to be uncooked so it swells during simmering. Fresh herbs bring brightness. The avgolemono requires patience and a gentle hand, but once you get it right, it becomes second nature.

How to build them

In a large bowl, combine the ground meat, grated onion, rinsed rice, chopped parsley and dill, one egg, oregano, salt, and pepper. Mix gently with your hands until everything holds together. Avoid overworking, which makes the meatballs tough.
Shape the mixture into golf ball-sized rounds and place them on a tray. Chill in the fridge for 15 to 20 minutes so they firm up and hold their shape when added to the broth.
In a wide, heavy-bottomed pot, bring the chicken broth and olive oil to a gentle simmer. Carefully add the chilled meatballs. Cover and cook over low heat for about 30 minutes, until the rice inside is tender and the meatballs are cooked through.
While the meatballs simmer, prepare the avgolemono. In a bowl, whisk the two eggs until frothy. Gradually add the lemon juice while whisking. Ladle about a cup of hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs. Then slowly pour the tempered mixture back into the pot, stirring gently.
Heat the sauce over very low heat, stirring gently, until it thickens slightly. Do not let it boil, or the eggs will curdle and the sauce will break.

The Softest and Juiciest Greek Meatballs in Lemon Sauce

Serve immediately with crusty bread for soaking up the sauce, or ladle over mashed potatoes for something even more comforting. A simple Greek salad on the side balances the richness.

Pro tips

Rinse the rice before adding it to the meat mixture. Excess starch makes the interior gummy.
Use a wide pot with a heavy bottom. It distributes heat evenly and prevents the meatballs from sticking or breaking apart.
Temper the eggs slowly. Rushing this step leads to scrambled bits in your sauce.
Chill the formed meatballs before cooking. This helps them keep their shape.
Never boil the sauce after adding the egg-lemon mixture. Low and slow is the only way.

Variations

Use ground turkey or chicken for a lighter version. Adjust the cooking time as leaner meat cooks faster.
Add a pinch of mint to the meatball mixture for a different herbal note.
Swap the chicken broth for vegetable broth if serving to vegetarians using plant-based meat.
For a richer sauce, beat the egg whites separately until frothy before folding in the yolks and lemon.
Stir in a handful of chopped spinach to the broth for extra greens.

Troubleshooting

If your meatballs fall apart, you may have skipped chilling them or used too much liquid in the mixture. If the sauce curdles, the heat was too high or the eggs were not tempered properly. Start over with fresh eggs and keep the flame low. If the rice inside feels hard, simmer the meatballs longer and check that you used enough broth. If the sauce tastes too sharp, add a pinch of sugar to balance the lemon.

Substitutions

Replace arborio rice with jasmine or short-grain rice. Just rinse it well.
Use dried dill and parsley if fresh is unavailable, but cut the amount in half.
Swap lemon juice with a mix of lemon and lime for a different citrus note.
If you can’t find arborio, regular white rice works, though the texture will be slightly different.
Use beef broth instead of chicken for a deeper, richer base.

Storage and serving

Store leftover The Softest and Juiciest Greek Meatballs in Lemon Sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth to loosen the sauce. Do not microwave on high, as it can make the sauce separate. You can freeze the cooked meatballs without the avgolemono sauce for up to 2 months. Thaw overnight in the fridge, then reheat in fresh broth and make a new batch of sauce.

FAQs

Can I use cooked rice instead? No, the rice must be uncooked so it absorbs liquid and cooks inside the meatballs.
What if my sauce curdles? It cannot be fixed once curdled. Prevent this by tempering slowly and never boiling.
Can I skip the rice? Rice is essential for texture. Without it, the meatballs will be dense.
Is this gluten-free? Yes, as long as your broth and other ingredients are certified gluten-free.
Can I bake instead of simmer? Baking changes the texture. Simmering keeps the meatballs soft and moist.
How do I know when the meatballs are done? Cut one open to check that the rice is tender and the meat is cooked through.
Can I make this dairy-free? Yes, this recipe contains no dairy. Just ensure your broth is dairy-free.