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Greek Meatballs in Lemon Sauce

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Youvarlakia Avgolemono, or Greek meatballs in lemon sauce, is a comforting Mediterranean dish featuring tender meatballs simmered in a light, tangy broth thickened with a traditional egg-lemon sauce. It’s hearty, fresh, and full of classic Greek flavors.

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

Instructions

  1. In a bowl, mix ground beef, uncooked rice, egg, onion, garlic, parsley, salt, and pepper until well combined.
  2. Shape the mixture into golf ball-sized meatballs.
  3. In a large pot, bring water or chicken broth to a gentle simmer.
  4. Add the meatballs carefully into the pot and simmer on low heat for 30–35 minutes until rice inside is cooked.
  5. While meatballs cook, whisk egg yolks and lemon juice in a bowl until smooth.
  6. Slowly add a ladle of hot broth to the egg-lemon mixture, whisking constantly to temper the eggs.
  7. Pour the tempered egg-lemon sauce back into the pot, stirring gently to combine.
  8. Cook on very low heat (do not boil) until the sauce thickens slightly and coats the meatballs.
  9. Adjust seasoning with salt and pepper to taste. Serve hot.

Notes

  • Use a mix of ground beef and lamb for a richer flavor.
  • Do not let the sauce boil after adding egg-lemon to prevent curdling.
  • For extra veggies, add chopped spinach or zucchini to the meat mixture.
  • You can stir in orzo or potatoes for a heartier dish.
  • Reheat gently on the stove to maintain sauce consistency.

Nutrition

Find it online: https://recipesbyliza.com/greek-meatballs-in-lemon-sauce/