Greek meatballs in lemon sauce are a delightful dish that brings a taste of the Mediterranean right to your kitchen. These meatballs are the softest and juiciest you’ll ever make, complemented by a tangy lemon sauce that brightens the flavors. Whether you are hosting a family dinner or just want to enjoy a comforting meal, this recipe is simple yet impressive. It combines fresh herbs with hearty ingredients, making it both nutritious and satisfying.

How to Make The Softest and Juiciest Greek Meatballs in Lemon Sauce

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

Directions:

Combine ground beef, grated onion, rice, parsley, dill, egg, oregano, salt, and pepper in a bowl. Mix gently until combined.
Shape the mixture into golf ball-sized meatballs and chill in the fridge for 15–20 minutes.
Simmer chicken broth and olive oil in a wide pot, then add meatballs. Cover and cook for 30 minutes over low heat.
Whisk eggs and lemon juice in a bowl. Temper with hot broth and then add back into the pot.
Stir gently over very low heat until the sauce thickens slightly. Do not boil.
Serve warm with additional dill or lemon wedges if desired.

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

These meatballs are best served warm. You can plate them over a bed of fluffy rice, serve with a side of fresh salad, or enjoy them with some crusty bread to soak up that luscious lemon sauce. Adding a sprinkle of fresh dill or lemon wedges on top enhances the presentation and flavor.

How to Store The Softest and Juiciest Greek Meatballs in Lemon Sauce

If you have leftovers, allow the meatballs to cool, then store them in an airtight container in the fridge for up to 3 days. You can also freeze the meatballs in sauce for up to 3 months. Just make sure to thaw them in the refrigerator before reheating.

Tips to Make The Softest and Juiciest Greek Meatballs in Lemon Sauce

Use fresh herbs for the best flavor.
Make sure not to overmix the meatball mixture; this keeps them tender.
Let the meatballs chill before cooking to help them hold their shape.
Adjust the lemon juice to your taste; you can add more or less depending on your preference.

Variation

You can substitute the ground beef with ground lamb for a different flavor profile, or make a vegetarian version using chickpeas or lentils instead.

FAQs

Can I use a different type of rice?
Yes, you can use other types of rice, but arborio is recommended for its creamy texture after cooking.

What can I serve with these meatballs?
Serve them with rice, pasta, or a side salad. They also go well with pita bread and tzatziki sauce.

Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and the sauce ahead, then just heat them up before serving.

Amelia

Greek Meatballs in Lemon Sauce

Delightful Greek meatballs in a tangy lemon sauce that brings the Mediterranean flavor to your kitchen. Perfect for family dinners or comforting meals.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

For the Meatballs

1 lb ground beef Use 80% lean for juiciness.
1 small onion, finely grated For flavor and moisture.
1/4 cup arborio rice, uncooked Recommended for its creamy texture.
2 tablespoons fresh parsley, chopped Use fresh for best flavor.
1 tablespoon fresh dill, chopped Enhances the meatballs’ flavor.
1 large egg Bind the ingredients together.
to taste Salt and black pepper Adjust based on preference.
1/2 teaspoon dried oregano Adds a fragrant herb flavor.

For the Sauce

4 cups chicken broth Use low sodium if preferred.
2 tablespoons olive oil For cooking the meatballs.
2 large eggs To create the sauce.
1/4 cup juice of 2 lemons Adjust to taste.
to taste Salt and pepper Season accordingly.

Method

Preparation

Combine ground beef, grated onion, rice, parsley, dill, egg, oregano, salt, and pepper in a bowl. Mix gently until combined.
Shape the mixture into golf ball-sized meatballs and chill in the fridge for 15–20 minutes.

Cooking

Simmer chicken broth and olive oil in a wide pot, then add meatballs. Cover and cook for 30 minutes over low heat.
Whisk eggs and lemon juice in a bowl. Temper with hot broth and then add back into the pot.
Stir gently over very low heat until the sauce thickens slightly. Do not boil.

Serving

Serve warm with additional dill or lemon wedges if desired.

Notes

For the best flavor, use fresh herbs. Do not overmix the meatball mixture to keep them tender. Chill before cooking to help them hold their shape. Adjust the lemon juice to your taste.