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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 250
Ingredients Method Notes

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.
  • 1/4 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.
  • 1/2 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.

Method
 

Preparation
  1. Combine ground beef, grated onion, rice, parsley, dill, egg, oregano, salt, and pepper in a bowl. Mix gently until combined.
  2. Shape the mixture into golf ball-sized meatballs and chill in the fridge for 15–20 minutes.
Cooking
  1. Simmer chicken broth and olive oil in a wide pot, then add the meatballs. Cover and cook for 30 minutes over low heat.
  2. Whisk eggs and lemon juice in a bowl. Temper with hot broth and then add back into the pot.
  3. 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.