The Softest and Juiciest Greek Meatballs in Lemon Sauce Recipe
Experience the softest and juiciest Greek meatballs, gently simmered in a tangy lemon sauce that perfectly balances savory and citrus flavors. This traditional recipe features tender beef meatballs infused with fresh herbs and a creamy lemon egg sauce, creating a comforting and flavorful dish perfect for a family meal or special occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Ingredients
Meatballs
- 1 lb ground beef
- 1 small onion, finely grated
- 1/4 cup arborio rice (uncooked)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 egg
- Salt and black pepper, to taste
- 1/2 teaspoon dried oregano
Lemon Sauce
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 eggs
- Juice of 2 lemons (about 1/4 cup)
- Salt and pepper, to taste
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, finely grated onion, uncooked arborio rice, chopped parsley, chopped dill, one egg, dried oregano, salt, and black pepper. Mix gently just until the ingredients are incorporated without overworking the meat.
- Shape and chill meatballs: Form the mixture into golf ball-sized meatballs. Place them on a tray and refrigerate for 15 to 20 minutes to help them firm up and hold their shape during cooking.
- Cook meatballs in broth: In a wide pot, bring the chicken broth and olive oil to a simmer over medium heat. Carefully add the meatballs into the pot, cover, and cook on low heat for 30 minutes, allowing the meatballs to gently simmer and absorb the flavors.
- Prepare lemon egg sauce: In a separate bowl, whisk together the two eggs and lemon juice until well combined. Temper this mixture by slowly adding some of the hot broth from the pot, whisking constantly to prevent curdling.
- Thicken the sauce: Gradually pour the tempered egg-lemon mixture back into the pot with the meatballs. Stir gently over very low heat until the sauce slightly thickens. Be sure not to let the sauce boil, as this could cause the eggs to curdle.
- Serve: Spoon the meatballs and lemon sauce into serving dishes. Garnish with additional fresh dill or lemon wedges if desired, and serve warm for a delightful meal.
Notes
- Using arborio rice in the meatballs helps retain moisture and give a slight creaminess when cooked.
- Tempering the eggs with hot broth is essential to prevent scrambling and achieve a smooth lemon sauce.
- This dish pairs well with crusty bread or a simple side of steamed vegetables or rice.
- For a lighter option, ground turkey can be substituted for beef, though the texture may be slightly different.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
