Name: The Softest and Juiciest Greek Meatballs in Lemon Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 lb ground beef; 1 small onion, finely grated; 1/4 cup arborio rice, uncooked; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh dill, chopped; 1 egg; Salt and black pepper to taste; 1/2 teaspoon dried oregano; 4 cups chicken broth; 2 tablespoons olive oil; 2 eggs; Juice of 2 lemons (about 1/4 cup); Salt and pepper to taste

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I have always been a big fan of comforting, flavorful dishes that bring a little sunshine to the table, and this is exactly what The Softest and Juiciest Greek Meatballs in Lemon Sauce Recipe does for me every time. From the moment the meatballs simmer gently in that tangy, lemon-infused broth, the kitchen fills with aromas that make my mouth water. The blend of fresh herbs, tender meat, and the bright citrus sauce creates an unforgettable experience that’s both cozy and light. I can’t wait to share with you why these meatballs became a beloved staple in my home.

Why You’ll Love This The Softest and Juiciest Greek Meatballs in Lemon Sauce Recipe

What I truly adore about this recipe is its balance of flavors and textures. The meatballs are so soft and juicy because the rice inside gently expands during cooking, keeping them tender without falling apart. The combination of fresh parsley and dill adds a vibrant herbal note that pairs so beautifully with the zing of fresh lemon juice in the sauce. It’s bright, fresh, and just the right amount of comfort—perfect when you want something hearty yet not heavy.

Another thing that makes me enthusiastic about this recipe is how straightforward it is to prepare. I love that the ingredients are simple and wholesome, and the steps involve mostly gentle simmering rather than complicated cooking techniques or rushing around. This makes it ideal for everything from a weeknight dinner to impressing guests at a small family gathering. Plus, because the meatballs are cooked in broth, they stay juicy and flavorful without added fats or frying, which is a huge win in my book!

Ingredients You’ll Need

The image shows a neatly arranged set of cooking ingredients on a white marbled surface. In the center is a large white bowl with fresh pink ground meat. To the top right is a clear glass measuring cup filled with small white grains. Above the meat and to the left is a small white bowl with finely chopped white onions. To the right of the meat are two bright yellow lemons and below them are two brown eggs. Below the meat and to the left is a small clear glass bowl with a golden liquid, likely oil. Surrounding these main items are five small white bowls: one with chopped green herbs, one with dried green dill, one with ground black pepper, one with coarse salt, and two with different greenish-brown powdered spices. The arrangement is orderly and well spaced. photo taken with an iphone --ar 4:5 --v 7

All of the ingredients are easy to find and work together to create the authentic Greek flavors I love. Each plays a specific role, from keeping the meatballs tender to making the sauce lively and smooth.

Ground beef: Provides rich flavor and the perfect meat base, but you can also mix with lamb for a more traditional Greek twist.
Small onion (finely grated): Adds subtle sweetness and moisture to keep the meatballs soft.
Arborio rice (uncooked): This starchy rice absorbs broth as the meatballs cook, adding to their tender texture.
Fresh parsley (chopped): Gives a fresh, slightly peppery brightness to the meatballs.
Fresh dill (chopped): Essential Greek herb that brings a lovely aromatic lift.
Egg: Acts as a binder to help the meatballs hold their shape.
Dried oregano: Offers a classic Mediterranean herbal note.
Salt and black pepper: To season perfectly and enhance all the other flavors.
Chicken broth: The cooking liquid that infuses the meatballs with moisture and flavor.
Olive oil: Adds richness and helps gently cook the meatballs in the broth.
Eggs for sauce: Whisked with lemon juice to create a creamy, tangy sauce that finishes the dish.
Juice of 2 lemons: Provides that signature bright and tart note that makes this dish unforgettable.

Directions

Step 1: In a large mixing bowl, combine the ground beef, finely grated onion, uncooked arborio rice, chopped parsley, chopped dill, one egg, dried oregano, salt, and pepper. Mix gently with your hands or a spoon just until everything is evenly distributed. Be careful not to overmix to keep the meatballs tender.

Step 2: Shape the mixture into golf ball-sized meatballs and place them on a plate or tray. Then, pop them into the refrigerator for about 15 to 20 minutes. This chilling step helps the meatballs hold their shape during cooking.

Step 3: While the meatballs chill, bring the chicken broth and olive oil to a gentle simmer in a wide pot. Once simmering, carefully add the meatballs to the pot. Cover with a lid and let them cook over low heat for about 30 minutes. You’ll know they’re done when they are uniformly firm but still tender inside.

Step 4: In a separate bowl, whisk together two eggs and the juice of two lemons until smooth. This mixture will create the luscious sauce that brings the dish together.

Step 5: To prevent curdling, temper the egg and lemon mixture by slowly adding a few spoonfuls of the hot broth from the pot into the bowl while whisking constantly. Once tempered, pour the mixture back into the pot with the meatballs.

Step 6: Stir the sauce gently over very low heat until it thickens slightly. Be very careful not to let it boil, or the eggs may scramble. Once thickened, remove from heat and serve immediately, garnished with extra fresh dill or lemon wedges if you like.

Servings and Timing

This recipe makes about 4 generous servings, perfect for a family dinner or small gathering. The prep time is around 15 minutes, mainly to mix and shape the meatballs, plus chilling time of 15 to 20 minutes. The cook time is roughly 30 minutes simmering the meatballs in broth, and an additional 5 minutes to finish the lemon sauce. Altogether, you’re looking at about 55 minutes from start to finish, with minimal hands-on time during cooking, making it very manageable even on a busy night.

How to Serve This The Softest and Juiciest Greek Meatballs in Lemon Sauce Recipe

The dish shows a white plate with two main parts: golden yellow potato wedges on the left, seasoned with coarse black pepper and herbs that give a rough texture with some browned edges, and on the right, three large meatballs covered in a light brown sauce that is slightly shiny, with some herbs sprinkled on top; one meatball is partially eaten, showing a soft, cooked inside with a crumbly texture. At the back of the plate, a bright yellow lemon wedge adds a fresh color contrast. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving these meatballs warm, straight from the pot with some crusty bread or over fluffy rice to soak up all the lemony sauce. They also pair wonderfully with a simple Greek salad made with cucumbers, tomatoes, red onion, and a drizzle of olive oil. For a heartier meal, steamed green beans or sautéed spinach make a colorful, healthy side that complements the herbs perfectly.

Presentation-wise, I like to spoon the meatballs and sauce into a warm shallow bowl, then sprinkle a little extra chopped dill or fresh parsley on top for a pop of green. Adding lemon wedges on the side not only looks inviting but lets everyone adjust the zing to their taste. If you want to elevate the occasion, a sprinkle of crumbled feta cheese adds a creamy, salty contrast that’s absolutely delicious.

For beverages, the bright citrus sauce calls for something fresh and crisp. I often reach for a chilled glass of Assyrtiko or Sauvignon Blanc, which pairs beautifully with the herbal notes. Non-alcoholic options like sparkling water with a twist of lemon or a light mint lemonade also work wonderfully. These meatballs are versatile enough for family dinners, cozy weekend meals, or impressing guests at brunch or casual parties.

Variations

I enjoy customizing this recipe depending on what’s in my pantry or my mood. Sometimes I swap half the ground beef for ground lamb to add a richer, more traditional Greek flavor. If you prefer a lighter option, ground turkey or chicken also works well, though you might want to add a bit more herbs or seasoning to maintain the robust flavor.

For those who are gluten-free, this recipe is a great choice since it uses rice instead of breadcrumbs to bind the meatballs. If you’re interested in a vegan or vegetarian twist, you could try using mashed chickpeas or lentils combined with rice and lots of herbs, though the texture will be different. Just be sure to adjust cooking times accordingly.

If you’re looking for a twist in cooking method, try baking the meatballs before simmering them in the broth for a slightly firmer exterior and roasted flavor. You can also experiment by adding spices like cinnamon or allspice for a more complex taste or use fresh mint for an unexpected bright note in the meat mixture. The lemon sauce can easily be enriched with a touch of cream or yogurt for a creamier finish as well.

Storage and Reheating

Storing Leftovers

After enjoying your meal, I like to store any leftovers in an airtight container in the refrigerator. The meatballs and lemon sauce will keep well for up to 3 days. Make sure to cover the meatballs with some of the cooking broth to prevent them from drying out as they chill.

Freezing

This dish freezes nicely, which I always find handy! To freeze, let the meatballs and sauce cool completely, then transfer them to a freezer-safe container or heavy-duty freezer bags. I recommend portioning into meal-sized servings for easy thawing. Frozen, they’ll keep their best quality for about 2 to 3 months. When you’re ready to enjoy them again, thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the meatballs and sauce in a saucepan over low heat, stirring occasionally to prevent sticking. Avoid microwaving if possible, as the sauce can separate. Heating slowly helps maintain that silky texture of the lemon sauce and keeps the meatballs tender and juicy. If the sauce thickens too much, simply stir in a little bit of chicken broth or water to loosen it up.

FAQs

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs a day in advance, keep them covered in the fridge, and then simmer them in the broth when you’re ready to serve. This makes dinner prep super easy and less stressful.

Can I use different types of meat?

Yes, you can swap ground beef for lamb, pork, chicken, or turkey. Lamb is traditional in Greek cooking and adds a delicious depth, but turkey or chicken work well for a leaner option.

What if I don’t have fresh dill or parsley?

If you’re out of fresh herbs, dried can be a substitute but use them sparingly as dried herbs are more concentrated. Fresh herbs really bring the brightness and must-have flavor for this dish.

How do I know when the meatballs are done cooking?

They should be firm to the touch, cooked all the way through, and tender inside. The simmering time of about 30 minutes is usually perfect or you can cut one open to check that it’s no longer pink inside.

Can I make this recipe vegan or vegetarian?

While this exact recipe relies on meat and eggs, you can create a vegan version using mashed beans or lentils combined with cooked rice, herbs, and a flaxseed or flax “egg” binder. The lemon sauce can be made with a vegan substitute like silken tofu blended with lemon and a little plant-based milk.

Conclusion

I can say without hesitation that The Softest and Juiciest Greek Meatballs in Lemon Sauce Recipe is one of those dishes I keep coming back to because of its delicious balance of comfort and freshness. It’s simple enough for busy nights but special enough to share with loved ones, and every bite reminds me why Greek flavors are so beloved. I hope you try making these meatballs soon and enjoy them as much as I do—they really are something special.