Ingredients
Scale
- 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
Instructions
- Combine the meatball ingredients in a bowl: mix ground beef, grated onion, arborio rice, parsley, dill, egg, oregano, salt, and pepper until just combined.
- Shape the mixture into small meatballs (about 1 inch each).
- 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.
- Remove meatballs and set aside.
- 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.
- Whisk the 2 eggs in a medium bowl with the lemon juice until smooth.
- Slowly ladle 1/2 cup of hot broth into the eggs while whisking constantly to warm them without curdling.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Greek
- Diet: Gluten-Free, Nut-Free