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Greek Meatballs in Lemon Sauce

Juicy Greek meatballs simmered in a silky lemon-egg (avgolemono) sauce, perfect for authentic Mediterranean weeknight dinners or festive meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground lamb or beef
  • ½ cup breadcrumbs
  • 1 small onion grated
  • 2 cloves garlic minced
  • 1 egg large
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil for browning
  • 2 large eggs
  • ½ cup lemon juice fresh
  • 2 cups chicken or vegetable broth

Equipment

  • Mixing bowls
  • Skillet
  • Whisk
  • Measuring spoons

Method
 

  1. In a large bowl, mix ground meat, breadcrumbs, onion, garlic, egg, parsley, oregano, salt, and pepper until combined.
  2. Shape mixture into 1–1.5 inch meatballs and set aside.
  3. Heat olive oil in a skillet over medium heat and brown meatballs on all sides, then remove and set aside.
  4. Bring broth to a gentle simmer in the same skillet.
  5. Whisk eggs with lemon juice until smooth and frothy.
  6. Temper eggs by slowly adding ½ cup hot broth while whisking constantly.
  7. Gradually add tempered egg mixture to simmering broth, whisking continuously.
  8. Return meatballs to the pan and simmer 8–10 minutes until cooked through.
  9. Adjust seasoning, garnish with parsley, and serve warm.

Notes

Adjust lemon and herbs to taste. Use rice or orzo for serving.