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Delicious Greek meatballs in lemon sauce served on a plate

Greek Meatballs in Lemon Sauce

Succulent meatballs infused with aromatic herbs and a zesty lemon sauce, perfect for family gatherings and Mediterranean feasts.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef Juicy and rich, providing a hearty base.
  • 1 small onion, finely grated Aromatic and sweet, enhancing the meat's natural flavors.
  • 1/4 cup arborio rice, uncooked Adds creaminess, absorbing flavors of the broth.
  • 2 tablespoons fresh parsley, chopped Bright and herbaceous, it brings freshness to each bite.
  • 1 tablespoon fresh dill, chopped Earthy and aromatic, adding distinctive Greek flair.
  • 1 large egg Binding the ingredients together, providing richness.
  • to taste salt and black pepper Essential seasonings to elevate flavors.
  • 1/2 teaspoon dried oregano A must-have herb that evokes the essence of Greek cuisine.
For the Sauce
  • 4 cups chicken broth Savory and warm, creating a luscious cooking environment.
  • 2 tablespoons olive oil Fruity and rich, it adds depth to the cooking process.
  • 2 large eggs Additional binding, contributing to the sauce's luxurious texture.
  • 1/4 cup juice of 2 lemons Zesty, bright, and refreshing; the star of the sauce.
  • to taste salt and pepper Seasoning the sauce for perfect balance.

Method
 

Preparation
  1. In a mixing bowl, combine ground beef, grated onion, uncooked rice, parsley, dill, egg, oregano, salt, and pepper. Mix until well combined.
  2. Shape the mixture into golf ball-sized meatballs and chill them in the fridge for 15-20 minutes.
Cooking
  1. In a wide pot, simmer chicken broth and olive oil over medium heat.
  2. Carefully add the chilled meatballs to the simmering broth. Cover the pot and cook over low heat for about 30 minutes.
  3. In a bowl, whisk together the eggs and lemon juice. Slowly add a cup of the hot broth while whisking to temper the eggs.
  4. Pour the tempered mixture back into the pot while stirring gently. Maintain low heat to avoid boiling and allow the sauce to thicken slightly.
Serving
  1. Serve warm, garnished with additional dill or lemon wedges if desired.

Notes

For best results, ensure to chill the meatballs before cooking, and be patient during the simmering process for juicy and tender meatballs.