Why Make This Recipe
Greek meatballs in lemon sauce are a delightful dish that brings together vibrant flavors and satisfying textures. They are soft, juicy, and bursting with the freshness of herbs. The lemon sauce adds a bright and zesty touch that elevates the meatballs to a whole new level. It’s a dish that is perfect for family dinners or gatherings with friends. Plus, they are simple to make and can easily impress your guests!
How to Make The Softest and Juiciest Greek Meatballs in Lemon Sauce
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
- Salt and black pepper to taste
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 eggs
- Juice of 2 lemons (about 1/4 cup)
- Salt and pepper to taste
Directions:
- In a large bowl, combine ground beef, grated onion, rice, parsley, dill, one egg, oregano, salt, and pepper. Mix gently until all ingredients are well combined.
- Shape the mixture into golf ball-sized meatballs and place them in the refrigerator to chill for 15-20 minutes.
- In a wide pot, simmer the chicken broth and olive oil. Once simmering, carefully add the meatballs to the pot. Cover and cook gently on low heat for 30 minutes.
- While the meatballs are cooking, whisk the eggs and lemon juice in a separate bowl. Temper the egg mixture with some of the hot broth and then slowly add this back into the pot with the meatballs.
- Stir gently over very low heat until the sauce thickens slightly. Avoid boiling.
- Serve warm, garnished with extra dill or lemon wedges if desired.
How to Serve The Softest and Juiciest Greek Meatballs in Lemon Sauce
These delicious meatballs are best served warm. You can enjoy them on their own or pair them with rice or mashed potatoes. A side of fresh salad or crusty bread can also enhance the meal. Drizzling some of the lemon sauce over the meatballs adds an extra burst of flavor.
How to Store The Softest and Juiciest Greek Meatballs in Lemon Sauce
To store leftovers, let the meatballs cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for up to 3 days. If you want to keep them longer, consider freezing them in a freezer-safe container for up to 3 months. Make sure to thaw them completely before reheating.
Tips to Make The Softest and Juiciest Greek Meatballs in Lemon Sauce
- Use fresh herbs for better flavor. They make a noticeable difference!
- Ensure not to overmix the meatball mixture; this helps keep them tender.
- Let the meatballs chill in the fridge before cooking to help them hold their shape.
Variation
You can substitute ground beef with ground turkey or chicken if you prefer a leaner option. Also, feel free to add your favorite spices or vegetables to the meatball mixture for a personal touch.
FAQs
1. Can I use a different type of meat?
Yes! You can use chicken, turkey, or even a mixture of meats to suit your taste.
2. How can I make the sauce thicker?
If you want a thicker sauce, you can add a little cornstarch mixed with water to the simmering broth after adding the eggs and lemon juice.
3. Can I make this recipe ahead of time?
Yes! You can prepare the meatballs and sauce in advance. Just reheat gently before serving for the best results.
Soft and Juicy Greek Meatballs in Lemon Sauce
Ingredients
For the meatballs
- 1 lb ground beef Can substitute with ground turkey or chicken
- 1 small onion, finely grated
- 1/4 cup arborio rice, uncooked
- 2 tablespoons fresh parsley, chopped Use fresh herbs for better flavor
- 1 tablespoon fresh dill, chopped
- 1 large egg Additional egg is used for the sauce
- 1/2 teaspoon dried oregano
- to taste salt and black pepper
For the lemon sauce
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 large eggs
- 1/4 cup juice of lemons About 2 lemons
- to taste salt and pepper
Instructions
Preparation
- In a large bowl, combine ground beef, grated onion, rice, parsley, dill, one egg, oregano, salt, and pepper. Mix gently until all ingredients are well combined.
- Shape the mixture into golf ball-sized meatballs and place them in the refrigerator to chill for 15-20 minutes.
Cooking
- In a wide pot, simmer the chicken broth and olive oil. Once simmering, carefully add the meatballs to the pot. Cover and cook gently on low heat for 30 minutes.
- While the meatballs are cooking, whisk the two eggs and lemon juice in a separate bowl. Temper the egg mixture with some of the hot broth and then slowly add this back into the pot with the meatballs.
- Stir gently over very low heat until the sauce thickens slightly. Avoid boiling.
Serving
- Serve warm, garnished with extra dill or lemon wedges if desired.