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This recipe makes soft and juicy Greek meatballs in a bright lemon sauce. The meatballs stay tender because of the rice and grated onion. The sauce is creamy and tangy from lemon and eggs. If you like meatballs with a fresh lemon taste, you will enjoy this dish. For another meatball idea for special days, try Cranberry Meatballs.
why make this recipe
Make this recipe when you want a simple, homey meal that tastes fresh. It is easy to follow. The meatballs are soft and stay juicy after they cook in broth. The lemon sauce adds a bright, comforting flavor. Serve it with rice or bread for a full meal.
how to make The Softest and Juiciest Greek Meatballs in Lemon Sauce
- Put ground beef, grated onion, uncooked arborio rice, parsley, dill, 1 egg, oregano, salt, and pepper in a bowl. Mix gently until just combined.
- Shape the mix into golf ball-sized meatballs. Chill in the fridge for 15–20 minutes to firm up.
- Heat chicken broth and olive oil in a wide pot. Add the meatballs. Cover and cook over low heat for 30 minutes.
- In a bowl, whisk 2 eggs and the juice of 2 lemons. Slowly add a little hot broth to the egg-lemon mix to temper it, whisking as you pour. Then pour the tempered mix back into the pot.
- Stir gently over very low heat until the sauce thickens slightly. Do not boil after adding the eggs.
- Serve warm.
Ingredients :
- 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 (for meatballs)
- Salt and black pepper to taste
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 eggs (for sauce)
- Juice of 2 lemons (about 1/4 cup)
- Salt and pepper to taste
Directions :
- Combine ground beef, grated onion, rice, parsley, dill, egg, oregano, salt, and pepper in a bowl. Mix gently until combined.
- Shape into golf ball-sized meatballs and chill in the fridge for 15–20 minutes.
- Simmer chicken broth and olive oil in a wide pot, then add 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 sauce thickens slightly. Do not boil.
- Serve warm with additional dill or lemon wedges if desired.
how to serve The Softest and Juiciest Greek Meatballs in Lemon Sauce
Serve the meatballs over plain rice, or with mashed potatoes or crusty bread to soak up the sauce. Add a simple salad or steamed greens on the side. For a cozy plate that pairs well, try a creamy comfort dish like Creamy Smothered Chicken and Rice on another night.
how to store The Softest and Juiciest Greek Meatballs in Lemon Sauce
Cool the meatballs and sauce to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat gently on low heat so the sauce does not split. You can also freeze the meatballs and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make The Softest and Juiciest Greek Meatballs in Lemon Sauce
- Grate the onion fine so it mixes into the meat and keeps the meatballs moist.
- Chill the meatballs before cooking to help them hold shape.
- Temper the eggs slowly with hot broth to avoid scrambled eggs in the sauce.
- Cook over low heat after adding the egg-lemon mix to keep the sauce smooth.
- Use arborio rice for extra creaminess; it cooks soft and helps bind the meatballs.
variation (if any)
- Use ground lamb or a mix of beef and lamb for more Greek flavor.
- Add a bit of lemon zest to the meat mix for extra citrus notes.
- Stir in a spoon of Greek yogurt to the sauce at the end for a creamier texture (heat gently).
FAQs
Q: Can I use cooked rice instead of uncooked arborio?
A: You can, but use less cooked rice. Uncooked arborio swells and helps the meatballs stay soft and hold shape.
Q: What can I serve with these meatballs?
A: Rice, potatoes, or crusty bread work well. A light salad is a good side too.
Q: Can I make these ahead of time?
A: Yes. Make meatballs up to a day ahead and keep them covered in the fridge. Finish cooking in broth when ready to serve.
Q: How do I stop the sauce from curdling?
A: Temper the eggs slowly with hot broth and keep the heat very low after adding them. Do not boil the sauce.
Greek Meatballs in Lemon Sauce
Ingredients
Method
- Combine ground beef, grated onion, arborio rice, parsley, dill, egg, oregano, salt, and pepper in a bowl. Mix gently until just combined.
- Shape the mixture into golf ball-sized meatballs and chill in the fridge for 15–20 minutes to firm up.
- Simmer chicken broth and olive oil in a wide pot over low heat.
- Add the meatballs, cover, and cook for 30 minutes.
- In a bowl, whisk together eggs and lemon juice. Slowly temper the mixture by adding a bit of hot broth while whisking.
- Pour the tempered egg-lemon mixture back into the pot and stir gently over very low heat until the sauce thickens slightly. Do not boil.
- Serve warm over plain rice, mashed potatoes, or crusty bread, with additional dill or lemon wedges if desired.
