Description
These Greek meatballs are tender, juicy, and perfectly flavored with fresh herbs and lemon. Simmered gently in a savory chicken broth, the meatballs remain moist and succulent, while the lemon sauce adds a bright, tangy finish. Perfect as a comforting main dish served warm with a garnish of fresh dill or lemon wedges.
Ingredients
Meatballs
- 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
Sauce and Cooking
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 eggs
- Juice of 2 lemons (about 1/4 cup)
- Salt and pepper to taste
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground beef, finely grated onion, uncooked arborio rice, chopped parsley, chopped dill, 1 egg, dried oregano, salt, and black pepper. Mix gently but thoroughly until all ingredients are evenly incorporated, being careful not to overwork the meat to keep the meatballs tender.
- Shape and chill meatballs: Form the mixture into golf ball-sized meatballs. Place them on a tray or plate and chill them in the refrigerator for 15 to 20 minutes to help them hold their shape during cooking.
- Simmer the meatballs: In a wide pot, bring the chicken broth and olive oil to a gentle simmer. Carefully add the chilled meatballs into the broth, cover the pot, and cook over low heat for 30 minutes, allowing the meatballs to cook through and absorb the flavors while remaining tender.
- Prepare lemon egg sauce: In a separate bowl, whisk together the 2 eggs and lemon juice until smooth. Gradually temper this mixture by slowly adding some hot broth from the pot, whisking constantly to prevent the eggs from curdling.
- Thicken the sauce: Slowly pour the tempered lemon and egg mixture back into the pot with the meatballs. Stir gently over very low heat until the sauce slightly thickens. Make sure not to let it boil, as boiling will cause the eggs to curdle and ruin the sauce’s texture.
- Serve: Serve the meatballs warm, spooning the lemon sauce over. Optionally, garnish with additional fresh dill or lemon wedges to enhance the fresh bright flavors.
Notes
- Chilling the meatballs before cooking helps them hold their shape and results in a better texture.
- Use fresh herbs for the best flavor; dried herbs can be substituted but adjust quantity accordingly.
- The lemon egg sauce must be tempered carefully to avoid curdling.
- Serve with crusty bread or over rice to soak up the flavorful lemon sauce.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.
