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–+ servings
Greek Meatballs

Greek Meatballs in Creamy Lemon Sauce for Comforting Bliss

This Greek Meatballs recipe offers a comforting blend of tender meatballs in a creamy lemon sauce, perfect for a delightful dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Can swap for ground turkey or chicken.
  • 1 medium Grated Onion Yellow or sweet onion works best.
  • 1/2 cup Arborio Rice Rinse before use.
  • 1/4 cup Fresh Parsley Mint or coriander can be used as substitutes.
  • 1 tablespoon Fresh Dill Thyme can be used as a substitute.
  • 1 large Egg Handle gently while mixing.
  • 1 teaspoon Salt Adjust according to preference.
  • 1/2 teaspoon Black Pepper Adjust according to preference.
  • 1 teaspoon Dried Oregano Consider Italian seasoning if out of oregano.
For the Lemon Sauce
  • 4 cups Chicken Broth Low-sodium is recommended.
  • 2 tablespoons Olive Oil Unsalted butter can be an alternative.
  • 2 large Eggs For avgolemono sauce.
  • 1/4 cup Lemon Juice Freshly squeezed preferred.

Equipment

  • Mixing bowl
  • Parchment-lined baking tray
  • Wide pot
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground beef, grated onion, arborio rice, fresh parsley, dill, egg, dried oregano, salt, and pepper. Mix gently until just combined.
  2. Form the mixture into golf ball-sized meatballs, place them on a parchment-lined baking tray, cover with plastic wrap, and refrigerate for 15-20 minutes.
  3. In a wide pot, combine chicken broth and olive oil. Bring to a gentle simmer, then carefully add the chilled meatballs, cover, and cook over low heat for about 30 minutes.
  4. Whisk together eggs and lemon juice in a separate bowl. Slowly ladle some hot broth into the egg mixture while whisking to prevent curdling.
  5. Return the tempered egg mixture to the pot with the meatballs, stirring gently. Cook over very low heat, stirring occasionally, for another 5-10 minutes.
  6. Ladle meatballs into serving bowls, garnish with fresh dill or lemon wedges, and serve warm.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Ensure to chill the meatballs to keep their shape during cooking. Always temper the egg mixture with the hot broth to avoid curdling.

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