Soft and Juicy Greek Meatballs in Lemon Sauce
Delightful Greek meatballs bursting with flavors, served in a zesty 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.
Notes
Let the meatballs chill in the fridge before cooking to help them hold their shape. 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 or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 15gProtein: 24gFat: 18gSaturated Fat: 6gSodium: 700mgFiber: 1gSugar: 2g
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