Greek Meatballs in Lemon Sauce
A comforting yet invigorating blend of tender meatballs bathed in a tangy lemon sauce, perfect for any occasion.
Ingredients
For the Meatballs
- 1 lb ground beef Tender and juicy, forms the base of our meatballs.
- 1 small onion, finely grated Adds moisture and sweetness.
- 1/4 cup arborio rice, uncooked Keeps the meatballs tender.
- 2 tablespoons fresh parsley, chopped Brightens the meatballs.
- 1 tablespoon fresh dill, chopped Adds a refreshing note.
- 1 large egg Acts as a binder.
- Salt and black pepper to taste Essential for enhancing flavors.
- 1/2 teaspoon dried oregano Classic Mediterranean herb.
For the Sauce
- 4 cups chicken broth Serves as the base for the sauce.
- 2 tablespoons olive oil Adds richness.
- 2 large eggs Creates a velvety consistency.
- 1/4 cup juice of lemons Brings bright acidity.
- Salt and pepper to taste Enhance flavors.
Instructions
Preparation of Meatballs
- In a large mixing bowl, combine ground beef, finely grated onion, uncooked arborio rice, chopped parsley, chopped dill, egg, dried oregano, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into golf ball-sized meatballs and chill in the refrigerator for 15-20 minutes.
Cooking the Meatballs
- In a wide pot, add chicken broth and olive oil, and bring to a gentle simmer over medium heat.
- Once the broth is simmering, carefully add the chilled meatballs, cover, and reduce heat to low. Cook gently for approximately 30 minutes.
Preparing the Sauce
- In a separate bowl, whisk together the two eggs and lemon juice. Temper the egg mixture with about a cup of the hot broth, whisking continuously.
- Pour the tempered egg mixture back into the pot with the meatballs and stir gently over very low heat until slightly thickened.
Serving
- Serve the meatballs and sauce in bowls, garnished with additional chopped dill or lemon wedges if desired.
Notes
Consider adding red pepper flakes for heat or replacing part of the ground beef with lean ground lamb. Ensure to temper the eggs properly to avoid curdling.