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The Softest and Juiciest Greek Meatballs in Lemon Sauce

The Softest and Juiciest Greek Meatballs in Lemon Sauce

Tender Greek meatballs with rice simmered gently in broth and finished with a silky avgolemono lemon-egg sauce for a comforting Mediterranean meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb Ground beef or beef and pork mix
  • 1 Small onion finely grated
  • 1/4 cup Arborio rice uncooked and rinsed
  • 2 tbsp Fresh parsley chopped
  • 1 tbsp Fresh dill chopped
  • 1 Egg
  • 1/2 tsp Dried oregano
  • Salt and black pepper to taste
Broth and Sauce
  • 4 cups Chicken broth
  • 2 tbsp Olive oil
  • 2 Eggs for avgolemono
  • 1/4 cup Fresh lemon juice about 2 lemons

Equipment

  • Wide heavy-bottomed pot
  • Mixing bowl
  • Whisk

Method
 

  1. Combine ground meat, grated onion, rinsed rice, herbs, one egg, oregano, salt, and pepper in a bowl. Mix gently until combined.
  2. Shape into golf ball-sized meatballs. Chill in the fridge for 15-20 minutes.
  3. Bring chicken broth and olive oil to a gentle simmer in a wide pot. Add meatballs, cover, and cook over low heat for 30 minutes.
  4. Whisk two eggs with lemon juice in a bowl. Ladle hot broth into the egg mixture while whisking to temper. Pour tempered mixture back into the pot, stirring gently.
  5. Heat over very low heat, stirring gently, until sauce thickens slightly. Do not boil. Serve immediately.

Notes

Always rinse rice before adding to avoid gummy texture. Temper eggs slowly to prevent curdling. Use a wide, heavy-bottomed pot for even heat. Never boil after adding avgolemono sauce.