Greek Meatballs in Lemon Sauce
Savor the vibrant flavors of the Mediterranean with these succulent Greek meatballs, infused with fresh herbs and swimming in a zesty lemon sauce.
Ingredients
For the Meatballs
- 1 lb ground beef Choose high-quality meat for the best flavor and texture.
- 1 small onion, finely grated This will add moisture and flavor.
- 1/4 cup arborio rice, uncooked Serves as a binding agent and adds a lovely texture.
- 2 tablespoons fresh parsley, chopped Brings a touch of freshness to the dish.
- 1 tablespoon fresh dill, chopped Enhances the meatballs' flavor.
- 1 large egg Helps to hold everything together.
- Salt and black pepper to taste
- 1/2 teaspoon dried oregano A must-have in Mediterranean recipes.
For the Sauce
- 4 cups chicken broth The flavorful base for the sauce.
- 2 tablespoons olive oil Adds richness and depth.
- 2 large eggs These will thicken the lemon sauce.
- 1/4 cup juice of 2 lemons The star ingredient that adds zest.
- Salt and pepper to taste Ensures the sauce is well-seasoned.
Instructions
Preparation
- In a large mixing bowl, combine the ground beef, finely grated onion, uncooked arborio rice, chopped parsley, chopped dill, egg, dried oregano, salt, and black pepper. Gently mix the ingredients until just combined.
- Shape the mixture into golf ball-sized meatballs and place them on a tray. Chill in the refrigerator for 15-20 minutes to help them firm up.
Cooking
- In a pot, add the chicken broth and olive oil, bringing it to a gentle simmer over medium heat.
- Carefully add the meatballs to the pot. Cover and reduce the heat to low, cooking for about 30 minutes.
- In a bowl, whisk together the two eggs and lemon juice until blended. Gradually temper this mixture by adding hot broth from the pot, whisking continuously.
- Pour the tempered mixture back into the pot over the meatballs and stir gently over low heat until the sauce thickens.
Serving
- Serve the meatballs warm, garnishing with additional chopped dill or lemon wedges.
Notes
For extra flavor, consider adding minced garlic to the meat mixture or a pinch of crushed red pepper flakes. Don’t rush the chilling step to help the meatballs hold their shape. For a creamier sauce, whisk in a little Greek yogurt before serving.