The Softest and Juiciest Greek Meatballs in Lemon Sauce

This dish brings soft, juicy meatballs tucked into a bright, silky lemon sauce. The meatballs are tender from grated onion and a touch of rice, while the lemon-egg sauce (like a gentle avgolemono) gives a tangy, velvety finish. It’s special because the meatballs stay tender and the sauce balances fresh lemon with warm broth.

Why You’ll Love This Recipe

Top reasons to make this recipe: it’s comfort food with a light twist, uses simple pantry items, and makes a great weeknight or weekend meal.

• Ready in about 40 minutes great for busy evenings.
• Made with easy, common ingredients most kitchens already have.
• Feels elegant but is family-friendly and comforting.
• If you like lemony Greek flavors, try a related dish like Greek chicken meatballs and lemon orzo for another weeknight favorite.

Ingredients

For the 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
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

For the Lemon Sauce

• 4 cups chicken broth
• 2 tablespoons olive oil
• 2 eggs
• Juice of 2 lemons, about 1/4 cup
• Salt and pepper to taste

Step-by-Step Instructions of The Softest and Juiciest Greek Meatballs in Lemon Sauce

1. Combine the meatball ingredients in a bowl: mix ground beef, grated onion, arborio rice, parsley, dill, egg, oregano, salt, and pepper until just combined.
2. Shape the mixture into small meatballs (about 1 inch each) using wet hands to avoid sticking.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat and brown the meatballs in batches for 3–4 minutes, turning so all sides get a light crust. Remove and set aside.
4. Pour the chicken broth into a wide saucepan and bring to a gentle simmer. Add the browned meatballs and reduce heat to low. Cover and simmer for 15–18 minutes, until meatballs are cooked through and rice inside them is tender.
5. Whisk the 2 eggs in a medium bowl with the lemon juice until smooth.
6. Temper the egg-lemon mixture: slowly ladle 1/2 cup of hot broth into the eggs while whisking constantly to warm them without curdling.
7. Gradually stir the tempered egg-lemon mixture back into the saucepan with the meatballs, stirring gently. Heat on very low for 2–3 minutes do not boil until the sauce thickens slightly and becomes silky.
8. Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread or over rice.

Tips for Success

• Use finely grated onion it adds moisture and dissolves into the meat for soft meatballs.
• Temper the eggs slowly to avoid curdling the sauce; keep the heat low when adding the egg mixture back in.
• Brown meatballs in batches to get an even sear without crowding the pan.

Substitutions & Variations of The Softest and Juiciest Greek Meatballs in Lemon Sauce

To Make It Vegan/Gluten-Free:

• Vegan: Swap the meat for a firm plant-based mince, replace the egg in meatballs with a flax egg (1 tbsp flax + 3 tbsp water, chilled), and make the sauce creamy using blended silken tofu or a mix of vegetable broth and 2 tbsp cornstarch instead of eggs to thicken, seasoning with lemon.
• Gluten-Free: This recipe is naturally gluten-free if you skip any breadcrumbs. Ensure your arborio rice and broth are certified gluten-free if needed.

Variations:

• Use ground lamb or a mix of beef and lamb for richer flavor.
• Stir in crumbled feta and chopped mint before serving for a bright finish.
• Serve over orzo or mashed potatoes for a cozy twist.

Storage Instructions of The Softest and Juiciest Greek Meatballs in Lemon Sauce

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat to avoid splitting the sauce.
Freezer: Freeze meatballs and broth separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Note: the egg-thickened sauce can change texture after freezing; gently whisk when reheating.
Make-Ahead: Form and brown the meatballs a day ahead and keep them refrigerated. Finish simmering and add the lemon-egg sauce just before serving for best texture.

Frequently Asked Questions (FAQ) of The Softest and Juiciest Greek Meatballs in Lemon Sauce

Can I use ground turkey or chicken instead of beef?
Yes. Ground turkey or chicken works fine but can be leaner — consider adding a teaspoon of olive oil to the meat mix or using a mix of meats to keep them juicy.

How do I stop the lemon-egg sauce from curdling?
Temper slowly: whisk hot broth into the egg-lemon mix little by little, keep the heat very low when adding it back, and never let the sauce boil.

Can I make these without rice?
Yes. You can replace the rice with 1/4 cup fine breadcrumbs or cooked rice. Rice helps keep the meatballs tender, so if skipping it, use one of those options and watch texture.

Final Thoughts

These Softest and Juiciest Greek Meatballs in Lemon Sauce bring bright citrus and cozy comfort to your table with simple steps and ingredients. They’re perfect for a weeknight that needs a touch of homemade warmth or a small dinner with friends. If you try this recipe, leave a comment below telling me how it turned out and give it a star rating I’d love to hear which variation became your family favorite.

Softest and Juiciest Greek Meatballs in Lemon Sauce

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Tender meatballs in a tangy lemon sauce, perfect for a comforting weeknight meal.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

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• 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
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 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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Instructions

1. Combine the meatball ingredients in a bowl: mix ground beef, grated onion, arborio rice, parsley, dill, egg, oregano, salt, and pepper until just combined.
2. Shape the mixture into small meatballs (about 1 inch each).
3. Heat 2 tablespoons olive oil in a large skillet over medium heat and brown the meatballs in batches for 3–4 minutes, turning to get a light crust.
4. Remove meatballs and set aside.
5. Pour the chicken broth into a wide saucepan and bring to a gentle simmer. Add the browned meatballs and reduce heat to low. Cover and simmer for 15–18 minutes until cooked through.
6. Whisk the 2 eggs in a medium bowl with the lemon juice until smooth.
7. Slowly ladle 1/2 cup of hot broth into the eggs while whisking constantly to warm them without curdling.
8. Gradually stir the tempered egg-lemon mixture back into the saucepan with the meatballs, stirring gently. Heat on very low for 2–3 minutes until the sauce thickens slightly.
9. Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread or over rice.

Notes

For best texture, temper the eggs slowly and keep the heat low to avoid curdling. Store leftovers in the refrigerator for up to 3–4 days.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Greek
• Diet: Gluten-Free, Nut-Free