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The Softest And Juiciest Greek Meatballs In Lemon Sauce

The Softest and Juiciest Greek Meatballs in Lemon Sauce soft, juicy Greek meatballs gently simmered in broth and finished with a silky lemon egg sauce for a bright, comforting, Mediterranean-inspired dish.
Calories:
Author: Sandra Myers

Ingredients

For the Meatballs

  • 1 lb ground beef or a mix of beef and pork
  • 1 small onion finely grated
  • ¼ cup arborio rice uncooked
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1 egg
  • Salt and black pepper to taste
  • ½ teaspoon dried oregano

For the Broth and Lemon Sauce

  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 2 eggs
  • Juice of 2 lemons about ¼ cup
  • Salt and pepper to taste

Instructions

  • Combine beef, onion, rice, herbs, egg, and seasoning. Chill if too soft.
  • Roll into meatballs and refrigerate 15–20 minutes.
  • Simmer gently in chicken broth with a little olive oil for about 30 minutes, until cooked and tender.
  • Whisk eggs with lemon, temper with hot broth, then stir back in over very low heat until slightly thickened.