Name: Greek Meatballs in Lemon Sauce (Youvarlakia Avgolemono) Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 lb ground beef; 1 small onion, finely grated; 1/4 cup arborio rice, uncooked and rinsed; 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

Jump to Recipe· 3.8 from 2 reviews

I absolutely adore making Greek Meatballs in Lemon Sauce (Youvarlakia Avgolemono) Recipe whenever I crave something genuinely comforting yet bright and fresh. This dish brings together the softest meatballs simmered gently in a silky lemon-egg broth that feels like a warm hug on a plate. Whenever I serve this, friends and family are always impressed by the delicate balance of zesty lemon with tender, juicy meatballs, and I promise it’s easier to make than it looks.

Why You’ll Love This Greek Meatballs in Lemon Sauce (Youvarlakia Avgolemono) Recipe

What I find truly captivating about this recipe is the incredible flavor profile. The lemon sauce isn’t overpowering but provides a bright, velvety contrast to the mild, herb-infused meatballs. Each bite melts in your mouth thanks to the combination of ground beef and arborio rice, which keeps the meatballs unbelievably soft and juicy. The fresh herbs like parsley and dill elevate the whole dish, making it taste like a Mediterranean masterpiece.

Another reason this recipe is so close to my heart is the simplicity of the preparation. I usually keep the ingredients on hand since they are staples in my kitchen, and it doesn’t require any complicated cooking techniques. After mixing and forming the meatballs, simmering them gently in chicken broth followed by tempering the lemon-egg sauce is quite satisfying and something I look forward to every time. It’s perfect for a cozy family dinner or when I want to impress guests without stress. What stands out most to me is how comforting this dish feels, like a homemade hug full of flavor and warmth.

Ingredients You’ll Need

A light beige sauce fills a round white pan, with many brown meatballs floating in it, some topped with bright green chopped parsley and small green capers. Two thin lemon slices nestle on the sauce near the top right. A wooden spoon rests inside the pan on the left side, touching several meatballs and capers. The sauce has a creamy texture with specks of herbs scattered throughout. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

The ingredient list for this dish is wonderfully simple but essential, with each component adding a unique touch to the texture, flavor, and color. From tender beef and aromatic herbs to the tangy lemon sauce, these ingredients come together to create something truly special in your kitchen.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Ground beef: Provides juicy and tender meatballs with rich flavor.
Grated onion: Adds moisture and subtle sweetness to the meat mixture.
Arborio rice: Uncooked and rinsed, it keeps the meatballs soft without turning gummy.
Fresh parsley and dill: Infuse the meatballs with aromatic Mediterranean freshness.
Egg: Helps bind the meatball mixture perfectly without making it dense.
Dried oregano: Brings that classic Greek herb flavor to the dish.
Chicken broth: The flavorful base for simmering the meatballs and later for the lemon sauce.
Olive oil: Adds richness and balances the broth color and flavors.
Eggs and freshly squeezed lemon juice: Create the silky avgolemono sauce that is essential to this dish.
Salt and pepper: Season everything just right for a perfectly balanced taste.

Directions

Step 1: In a large mixing bowl, combine the ground beef, finely grated onion, uncooked and rinsed arborio rice, chopped parsley, chopped dill, egg, dried oregano, salt, and black pepper. Mix everything gently until just combined, being careful not to overwork the mixture so the meatballs stay tender.

Step 2: Shape the meat mixture into golf ball-sized meatballs. Place them on a plate or tray and chill in the fridge for 15 to 20 minutes. This step helps the meatballs hold their shape during cooking.

Step 3: In a wide-bottomed pot, bring the chicken broth and olive oil to a gentle simmer over medium heat. Carefully add the meatballs to the pot, making sure not to overcrowd them. Cover the pot and let them cook gently for 30 minutes on low heat until the meatballs are cooked through and tender.

Step 4: While the meatballs cook, whisk together two eggs and the freshly squeezed lemon juice in a separate bowl until smooth. Slowly temper this egg-lemon mixture by gradually whisking in about a cup of the hot broth from the pot. This prevents the eggs from curdling when added to the hot liquid.

Step 5: Pour the tempered lemon-egg mixture back into the pot with the meatballs. Stir gently over very low heat until the sauce thickens slightly and becomes velvety — be sure not to let it boil, or the sauce may break.

Step 6: Serve warm, garnished with extra fresh dill or lemon wedges if desired. This dish is perfect as a comforting main course that pairs beautifully with simple sides.

Servings and Timing

This Greek Meatballs in Lemon Sauce (Youvarlakia Avgolemono) Recipe yields about 4 generous servings, making it perfect for a family meal or small dinner gathering. The prep time is roughly 20 minutes, with an additional 35 minutes for cooking, so you’re looking at a total time of about 55 minutes. There’s no resting time required after cooking, so you can serve this up immediately once finished.

How to Serve This Greek Meatballs in Lemon Sauce (Youvarlakia Avgolemono) Recipe

The image shows a white round plate filled with several brown meatballs mixed with small green herbs. The meatballs are arranged in a small pile in the middle of the plate. Thin yellow lemon slices are placed on top and around the meatballs. The plate is set on a white marbled surface. In the background, slightly blurry, there is a clear glass bottle with olive oil, a whole lemon, a bunch of fresh green herbs, and a red and white checkered cloth. A woman’s hand is holding a lemon slice over the plate. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love to create a cozy, inviting atmosphere that matches the comfort of this dish. The meatballs in lemon sauce pair incredibly well with a side of fluffy white rice or creamy mashed potatoes that soak up the luscious broth. You could also serve it alongside some lightly sautéed greens like spinach or a crisp cucumber and tomato salad to balance the richness with fresh, crunchy textures.

For presentation, I often garnish with a sprinkle of fresh dill on top and offer lemon wedges on the side for guests who want an extra citrus punch. Serving this dish warm straight from the pot keeps the sauce silky and enjoyable. When plating, I usually portion about 3 to 4 meatballs per person with a generous ladle of sauce, ensuring everyone has the perfect balance of meat and broth in each bite.

As for beverages, I find that a chilled glass of crisp white wine such as Assyrtiko or Sauvignon Blanc complements the lemony flavors brilliantly. For a non-alcoholic option, sparkling water with a twist of lemon or a light herbal iced tea really brings out the freshness of the herbs. I often make this for weeknight dinners but it’s also a fantastic, elegant choice for holiday gatherings or dinner parties where you want something a little different yet unmistakably comforting.

Variations

I love experimenting with this recipe to suit different tastes or dietary needs. For a lighter option, you can swap the ground beef for ground turkey or chicken, which gives a milder flavor but keeps the meatballs tender and juicy. If you prefer a vegetarian version, I’ve had success using cooked lentils or finely chopped mushrooms mixed with rice and herbs, though the texture will differ slightly.

If you’re gluten-free, this recipe is naturally compliant since it uses arborio rice instead of breadcrumbs. Using fresh herbs is key, but if you want to switch flavors, try adding mint or oregano instead of dill for a new twist. You can also experiment with adding a pinch of cinnamon or allspice for a unique warm note that complements the lemon sauce in an unexpected way.

As for cooking methods, while I recommend simmering for the most tender results, you could bake the meatballs on a parchment-lined tray at 375°F (190°C) for about 25 minutes, then add them to the lemon sauce to finish. This gives a slightly firmer texture with a bit of a crust if you’re looking for variation in mouthfeel.

Storage and Reheating

Storing Leftovers

When I have leftovers, I transfer the meatballs and lemon sauce into an airtight container and store them in the refrigerator. They keep beautifully for up to 3 days. I always make sure the container seals well to preserve the delicate textures and freshness of the sauce, preventing it from absorbing other fridge odors.

Freezing

You can freeze this dish, though I recommend freezing the meatballs and sauce separately if possible. Place the cooled meatballs in a single layer on a baking sheet to freeze briefly before transferring them to a freezer-safe container or bag. Pour the lemon sauce into a separate freezer container. This helps maintain the best texture. Frozen, both parts will keep well for up to 2 months. To thaw, leave them overnight in the fridge before reheating gently.

Reheating

I reheat leftover meatballs and sauce slowly on the stove over low heat, stirring gently so the sauce doesn’t break or become grainy. Avoid microwaving if you can, as it can overcook the eggs in the sauce and cause curdling. Adding a splash of chicken broth or water while reheating helps restore the sauce’s silky texture. Serve immediately once warmed through for the best experience.

FAQs

Can I use a different type of meat for the meatballs?

Absolutely! While ground beef is traditional and gives a rich flavor, you can use ground turkey, chicken, lamb, or even a mix of meats. Each will slightly change the flavor and texture, but all work well in this recipe.

What is the best way to prevent the lemon sauce from curdling?

The key is tempering the eggs with hot broth slowly before adding them back to the pot. Also, keep the heat very low when stirring the sauce and never let it boil. This technique ensures a smooth, creamy sauce every time.

Can this recipe be made ahead of time?

Yes! You can prepare the meatballs a day ahead and keep them refrigerated until cooking. You can also make the lemon sauce in advance and gently reheat both together just before serving for convenience.

What can I serve with these meatballs?

Classic pairings include rice, mashed potatoes, or roasted vegetables. Fresh salads and crusty bread to mop up the sauce are also fantastic options. I like to keep it simple to let the flavors shine.

Is the dish suitable for a cold day or a warm day?

This dish is best served warm or hot, making it perfect for colder days when you want something soothing and filling. However, you can enjoy the meatballs at room temperature if needed, though the sauce is most delightful warm.

Conclusion

I truly hope you give this Greek Meatballs in Lemon Sauce (Youvarlakia Avgolemono) Recipe a try because it holds a special place in my heart and kitchen. With its simple ingredients and comforting flavors, it’s a meal that feels both luxurious and homey at once. Once you make it, I’m confident it will become one of your favorite dishes to share, savor, and come back to again and again.