Greek Meatballs in Lemon Sauce
A delightful blend of tender meatballs and bright, tangy lemon sauce that brings a taste of Greece to your table.
Ingredients
For the meatballs
- 1 lb ground beef Use ground beef with some fat content for juiciness.
- 1 small onion, finely grated Adds flavor and moisture.
- ¼ cup arborio rice, uncooked Helps keep meatballs soft and juicy.
- 2 tablespoons fresh parsley, chopped Freshness for the meatballs.
- 1 tablespoon fresh dill, chopped Adds distinct flavor.
- 1 large egg Binding agent.
- to taste Salt and black pepper Use as per preference.
- ½ teaspoon dried oregano
For the sauce
- 4 cups chicken broth Cooking liquid for meatballs.
- 2 tablespoons olive oil
- 2 large eggs To thicken the sauce.
- Juice of 2 lemons (about 1/4 cup) Provides tanginess to the sauce.
- to taste Salt and pepper Adjust as necessary.
Instructions
Preparation
- Combine ground beef, grated onion, rice, parsley, dill, egg, oregano, salt, and pepper in a bowl. Mix gently until combined.
- Shape the mixture into golf ball-sized meatballs and chill in the fridge for 15–20 minutes.
Cooking
- Simmer chicken broth and olive oil in a wide pot, then add the meatballs. Cover and cook for 30 minutes over low heat.
- Whisk eggs and lemon juice in a bowl. Temper with hot broth and then add back into the pot.
- Stir gently over very low heat until the sauce thickens slightly. Do not boil.
Notes
Serve warm over cooked rice or alongside a fresh Greek salad. These meatballs can also be served in pita bread for a delightful sandwich. For storage, place leftovers in an airtight container and refrigerate for up to three days or freeze after cooling completely.
