Name: Greek Meatballs in Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 500g ground beef; 1/3 cup uncooked white rice; 1 egg; 1 small onion, finely grated or chopped; 2 cloves garlic, minced; 2 tbsp fresh parsley or dill, chopped; 1 tsp salt; 1/2 tsp black pepper; 5 cups water or chicken broth; 2 egg yolks; 1/4 cup fresh lemon juice; Salt and black pepper to taste

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Greek meatballs in lemon sauce—also known as Youvarlakia Avgolemono—are one of my favorite Mediterranean comfort foods. These tender meatballs are simmered in a light, lemony broth that’s thickened with an egg-lemon (avgolemono) sauce, giving the whole dish a bright, creamy flavor without any cream. It’s simple, comforting, and bursting with classic Greek flavors.

Why You’ll Love This Recipe

I love how this dish feels both cozy and fresh at the same time. The meatballs are soft and flavorful, and the lemon sauce adds a tangy brightness that makes the dish stand out. It’s hearty but not heavy, and perfect for chilly days or when I want something that feels like home-cooked comfort. Plus, it’s all made in one pot, which makes cleanup easy. Greek Meatballs in Lemon Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:
ground beef

uncooked rice (like white or medium grain)
egg
onion (finely grated or chopped)
garlic (minced)
fresh parsley or dill (chopped)
salt
black pepper

For the broth and lemon sauce:
water or chicken broth
egg yolks
lemon juice (freshly squeezed)
salt
black pepper

Directions

I start by mixing the ground meat with rice, onion, garlic, parsley, egg, salt, and pepper until well combined.
I roll the mixture into small meatballs, about the size of a golf ball.
In a large pot, I bring water or chicken broth to a gentle simmer and carefully add the meatballs.
I let them simmer on low heat for about 30–35 minutes, or until the rice inside the meatballs is cooked.
While the meatballs cook, I prepare the avgolemono sauce by whisking the egg yolks with fresh lemon juice in a bowl.
To temper the eggs, I slowly whisk in a ladle of hot broth from the pot, one spoon at a time, to warm the mixture without scrambling the eggs.
Then I pour the tempered egg-lemon sauce back into the pot, stirring gently.
I cook on very low heat (don’t let it boil) until the sauce thickens slightly and coats the meatballs.
I taste and adjust the seasoning with salt and pepper, then serve hot.

Servings and timing

This recipe makes about 4 servings and takes around 45 minutes total, including prep and simmering time. It’s a one-pot meal that’s simple but full of flavor.

Variations

Sometimes I use a mix of ground lamb and beef for a richer flavor. I’ve also added chopped spinach or grated zucchini to the meat mixture for extra veggies. If I want a more filling broth, I stir in cooked orzo or add diced potatoes before simmering. For a dairy-free creamy touch, I skip the yolks and just use lemon and cornstarch to thicken the broth slightly.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat so the egg-lemon sauce doesn’t separate. I avoid boiling it once the sauce is added. It freezes okay, but I usually freeze the meatballs and broth separately, then add the lemon sauce fresh when reheating.

FAQs

Can I use cooked rice in the meatballs?

I use uncooked rice because it cooks inside the meatballs and helps them hold together. If I only have cooked rice, I reduce the simmering time and chill the meatballs first to keep them from falling apart.

What’s avgolemono?

Avgolemono is a traditional Greek sauce made from eggs and lemon juice, gently cooked to create a silky, tangy finish for soups or stews. It’s what gives this dish its signature flavor.

Can I make it without eggs?

Yes, but the sauce won’t be as rich or creamy. I sometimes thicken the broth with a bit of cornstarch and add extra lemon for flavor.

Why did my sauce curdle?

That usually happens if the broth is too hot when the egg mixture is added. I temper the eggs slowly and avoid boiling once the sauce is in to keep it smooth.

What’s the best side dish for this?

I usually serve it with crusty bread, a light salad, or roasted vegetables. It’s filling enough to be a full meal on its own, though.

Conclusion

Greek meatballs in lemon sauce are one of my favorite cozy meals when I want something traditional, flavorful, and comforting. The meatballs are soft and satisfying, and the lemony broth adds a bright, tangy twist that makes this dish unique. Whether I’m making it for a weeknight dinner or to warm up on a cold day, it always brings a little Mediterranean sunshine to my table.