Spring is finally here and your kitchen needs a fresh, bright start. It is 6pm, the kids are hungry, and you want something healthy but comforting. This recipe for Greek Meatballs in Lemon Sauce is the perfect answer for your busy night.
These meatballs are tender, herby, and simmered in a silky, tangy sauce. You will love how the lemon cuts through the richness of the beef. It feels like a fancy restaurant meal but comes together in just 30 minutes. Let’s get cooking!
Why You’ll Love This Recipe
This dish is a total winner for busy families who need protein-rich meals. You do not have to stand over a hot pan frying meatballs. Instead, they simmer gently in broth for maximum tenderness. This method keeps your kitchen clean and your meat juicy.
The lemon sauce, known as Avgolemono, is naturally creamy without any heavy dairy. It is a nutritious way to add flavor and healthy fats to your plate. Your family will love dipping bread into the golden, velvety sauce. It is the ultimate healthy reset for your dinner rotation.
Simple Cooking Method
Making these meatballs is surprisingly easy and very beginner-friendly. You simply mix the beef with herbs and shape them into small rounds. The broth does all the hard work while they simmer to perfection. You do not need any special equipment for this meal.
The only tricky part is the sauce, but I will guide you through it. We use a simple tempering technique to keep the eggs smooth. This prevents curdling and ensures a professional, creamy finish every single time. You can totally do this!
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Use fresh lemons for the best flavor impact.
- 500g ground beef
- 1 medium onion, grated
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tablespoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 2 large eggs (for sauce)
- Juice of 2 lemons
Step-by-Step Directions
- In a large bowl, combine ground beef, grated onion, garlic, breadcrumbs, one egg, oregano, parsley, salt, and pepper.
- Shape the mixture into uniform 1-inch diameter meatballs.
- In a large pot, bring chicken broth to a gentle simmer over medium heat.
- Add the meatballs to the broth, cover, and cook for 15 minutes until fully cooked through.
- In a separate bowl, whisk together the remaining two eggs and lemon juice until frothy.
- Slowly temper the egg mixture by whisking in one cup of the hot cooking broth in a steady stream to prevent curdling.
- Reduce the pot heat to low and stir the tempered egg-lemon mixture back into the pot with the meatballs.
- Stir gently for 2 minutes until the sauce thickens and coats the meatballs, ensuring the liquid does not reach a boil.
Best Ways to Enjoy It
Serve these meatballs warm in shallow bowls with plenty of extra sauce. They are incredible over a bed of fluffy white rice or orzo pasta. The starch soaks up all that delicious, tangy lemon flavor beautifully.
Add a side of steamed green beans or a crisp cucumber salad. For a true Greek experience, serve with warm crusty bread for dipping. Set the table, call the family, and enjoy this bright Spring meal together.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for 3 days. The sauce may thicken further as it cools down in the refrigerator. When you are ready to eat, reheat very gently on the stove. Do not let the sauce boil or the eggs might separate. Add a splash of broth if the sauce seems too thick.
Tips for Best Results
- Grate the onion directly into the meat to keep it moist.
- Do not skip tempering the eggs to avoid a scrambled appearance.
- Use fresh lemon juice rather than bottled for a brighter taste.
- Keep the meatballs small so they cook quickly and evenly.
- Turn the heat to low before adding the lemon-egg mixture back in.
- Garnish with extra fresh parsley right before serving for a pop of color.
- Whisk the eggs until they are very frothy for a lighter sauce.
Easy Flavor Ideas
- Try using ground turkey or chicken for a lighter protein option.
- Add a pinch of ground cinnamon to the meat for authentic warmth.
- Stir in some fresh dill at the end for extra herb flavor.
- Include a handful of baby spinach in the broth during the last minute.
Common Questions
What does it mean to temper the eggs?
Tempering means slowly warming up the cold eggs with hot broth. This prevents the eggs from cooking too fast and curdling. It ensures your sauce stays creamy and smooth.
Can I make this ahead of time?
You can roll the meatballs a day early and keep them chilled. However, the lemon sauce is best served fresh for the best texture. It only takes a few minutes to finish at dinner time.
I hope this bright and citrusy dish brings a little sunshine to your table tonight. It is such a joy to share these simple, healthy flavors with the people you love.
— Katie Wood
Greek Meatballs in Lemon Sauce (Keftedes Avgolemono)
Ingredients
- 500 g ground beef
- 1 medium onion , grated
- 2 cloves garlic , minced
- 1/2 cup breadcrumb s
- 1 large eg g
- 1 tablespoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sal t
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 2 large eggs (for sauce)
- Juice of 2 lemons
Instructions
- In a large bowl, combine ground beef, grated onion, garlic, breadcrumbs, one egg, oregano, parsley, salt, and pepper.
- Shape the mixture into uniform 1-inch diameter meatballs.
- In a large pot, bring chicken broth to a gentle simmer over medium heat.
- Add the meatballs to the broth, cover, and cook for 15 minutes until fully cooked through.
- In a separate bowl, whisk together the remaining two eggs and lemon juice until frothy.
- Slowly temper the egg mixture by whisking in one cup of the hot cooking broth in a steady stream to prevent curdling.
- Reduce the pot heat to low and stir the tempered egg-lemon mixture back into the pot with the meatballs.
- Stir gently for 2 minutes until the sauce thickens and coats the meatballs, ensuring the liquid does not reach a boil.
