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Greek Meatballs in Lemon Sauce

Soft and juicy Greek meatballs cooked in a creamy, tangy lemon sauce. Perfectly tender and flavorful, serve them over rice or bread for a comforting meal.
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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: 480
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 lb ground beef
  • 1 small onion, finely grated
  • ¼ cup arborio rice, uncooked For extra creaminess
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 egg for meatballs
  • ½ teaspoon dried oregano
  • Salt to taste Salt and black pepper
  • 1 pack black pepper
Sauce Ingredients
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 2 eggs for sauce
  • Juice of 2 lemons about 1/4 cup

Method
 

Preparation
  1. Combine ground beef, grated onion, arborio rice, parsley, dill, egg, oregano, salt, and pepper in a bowl. Mix gently until just combined.
  2. Shape the mixture into golf ball-sized meatballs and chill in the fridge for 15–20 minutes to firm up.
Cooking
  1. Simmer chicken broth and olive oil in a wide pot over low heat.
  2. Add the meatballs, cover, and cook for 30 minutes.
  3. In a bowl, whisk together eggs and lemon juice. Slowly temper the mixture by adding a bit of hot broth while whisking.
  4. 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.
Serving
  1. Serve warm over plain rice, mashed potatoes, or crusty bread, with additional dill or lemon wedges if desired.

Notes

For optimal results, grate the onion finely to ensure it mixes well and keeps the meatballs moist. Chill the meatballs before cooking to help them hold their shape. Temper the eggs slowly with hot broth to avoid scrambling. Cook over low heat to maintain a smooth sauce.