The Softest and Juiciest Greek Meatballs in Lemon Sauce – Juicy, Easy & Loved by All!

The softest and juiciest Greek meatballs in lemon sauce might just be the coziest comfort food you didn’t know your weeknight dinner rotation was missing. Picture this: tender, melt-in-your-mouth beef meatballs simmered in a silky, lemony egg sauce that feels like a warm hug from a Mediterranean grandma you never had.

Yes, it’s that kind of dish—the one that instantly transports you to a sun-drenched village where meals are slow, soulful, and always made with love. Whether you’re juggling work, wrangling kiddos, or just looking for something real to feed your soul (and stomach), these meatballs are the answer. The softest and juiciest Greek meatballs in lemon sauce aren’t just food; they’re a mood. They hit that perfect balance of savory and tangy, easy and special, nostalgic and new. And the best part? This recipe keeps it simple. No fancy tools, no mystery ingredients—just real food, made with care.

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What is The Softest and Juiciest Greek Meatballs in Lemon Sauce?

The softest and juiciest Greek meatballs in lemon sauce, traditionally known as Youvarlakia Avgolemono, are a beloved dish in Greek cuisine. They’re not your usual meatballs swimming in marinara. Instead, these are simmered gently in broth until ultra tender, then finished with a luscious, bright lemon-egg sauce. The result is something between soup and stew—a hybrid of coziness and zing that’s hard to describe until you’ve had that first spoonful. Think comfort food with a Mediterranean twist.

The meatballs themselves are mixed with arborio rice (yes, the kind you use for risotto!), fresh herbs, and onion, which gives them an almost pillowy softness. No searing, no browning—just slow simmering until they’re perfectly juicy. Then comes the real magic: avgolemono. It’s creamy without cream, tangy without being sour, and velvety without needing butter. It’s the kind of dish that feels fancy, but secretly takes very little effort. Perfect for when you want to impress without stress.

Reasons to Try The Softest and Juiciest Greek Meatballs in Lemon Sauce

There are plenty of reasons why the softest and juiciest Greek meatballs in lemon sauce should make it to your dinner table ASAP. First, it’s a total weeknight winner—easy to prep, minimal cleanup, and deeply satisfying. Unlike classic meatballs that need browning and saucing, this Greek version is more of a simmer-and-stir situation. Second, the flavor. Oh, the flavor. The lemon sauce is downright addictive—bright enough to cut through a long day, but mellow enough to pair beautifully with the beef and herbs. You’ll be spooning that silky goodness straight from the pot (no judgment). Third, it’s naturally gluten-free, packed with protein, and feels like a hug in a bowl without being heavy. And finally, this dish is picky-eater approved. Even if your household isn’t familiar with Greek food, this recipe is approachable and comforting—kind of like your mom’s meatloaf met a Greek vacation. It’s also great for leftovers, and if you’re a meal prepper? Bless. You’re going to love this.

Ingredients Needed to Make The Softest and Juiciest Greek Meatballs in Lemon Sauce

To bring the softest and juiciest Greek meatballs in lemon sauce to life, here’s what you’ll need:

• 1 lb ground beef (go for 85/15 for a good fat balance)
• 1 small onion, finely grated (this adds moisture and flavor without any chunks)
• 1/4 cup arborio rice, uncooked and rinsed (don’t skip rinsing!)
• 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 (use low-sodium for better control)
• 2 tablespoons olive oil
• 2 eggs (for the avgolemono sauce)
• Juice of 2 lemons (about 1/4 cup)
• Optional: extra dill and lemon wedges for serving

Most of these are pantry staples, and if you’ve got some leftover rice or broth, this is a great way to use them up. For a full Greek-inspired dinner, consider pairing with crispy oven-baked sweet potato fries or a light Mediterranean chicken zucchini bake on the side.

Instructions to Make The Softest and Juiciest Greek Meatballs in Lemon Sauce – Step by Step

Step 1: Mix the Meatball Mixture

Let’s kick things off with the base: the meatballs. In a large mixing bowl, combine your ground beef, grated onion (yes, grated—it melts right into the mix!), rinsed arborio rice, parsley, dill, one egg, oregano, salt, and black pepper. Now pause here: don’t overmix. Just like with meatloaf, the less you manhandle the meat, the softer it’ll be. Gently fold everything together with your hands or a fork until it’s just combined. The arborio rice will cook inside the meatballs, soaking up flavor and moisture like a sponge. Bonus tip: if your mixture feels a little wet, let it sit for 5 minutes so the rice starts absorbing some of the liquid.

Step 2: Shape and Chill

Once your mix is ready, use a cookie scoop or tablespoon to portion it out, then roll into golf ball-sized rounds. You’ll get around 16–18 meatballs, depending on how generous you are. Place them on a plate or baking sheet and chill them in the fridge for about 15 to 20 minutes. Why chill? It helps them hold their shape when they hit the hot broth—no meatball breakups on our watch.

Step 3: Simmer the Meatballs in Broth

While the meatballs are chilling, grab a wide-bottomed pot or deep sauté pan. Add your chicken broth and olive oil, then bring it to a gentle simmer over medium heat. You want a cozy little hot tub, not a rolling boil. Carefully place the meatballs into the broth one by one, using a spoon if needed. Once they’re all in, cover the pot, reduce the heat to low, and let them simmer gently for 30 minutes. During this time, the rice inside will cook and expand slightly, making the meatballs puff up just a bit. Resist the urge to stir! Let them do their thing.

Step 4: Make the Avgolemono Sauce

Here comes the part that makes this dish shine—avgolemono, the velvety Greek lemon-egg sauce. In a small bowl, whisk together the 2 eggs and the juice of 2 lemons until smooth. Now, to keep the sauce silky (not scrambled), we need to temper it. This means slowly adding hot broth from the pot into the egg-lemon mixture while whisking constantly. Start with 2 to 3 ladles of broth, adding a bit at a time. This step is all about patience. You’re warming the eggs without cooking them.

Step 5: Add the Sauce and Thicken

Once the egg-lemon mix is tempered, slowly pour it back into the pot with the meatballs, stirring gently as you go. Important: do not let the pot boil from here on out. Keep the heat very low and stir occasionally for 5–10 minutes until the sauce thickens slightly. It won’t be gravy-thick—it’s more like a silky soup with body. At this point, your kitchen should smell heavenly. Taste and adjust with more salt, pepper, or lemon juice if you like it tangier. Garnish with extra dill and lemon wedges if you’re feeling fancy.

That’s it. You’ve made the softest and juiciest Greek meatballs in lemon sauce, step by step. For more one-pot wonders, check out our easy homemade butter chicken or this cozy slow cooker Greek chicken. They’ll bring that same homey vibe with minimal effort.

What to Serve with The Softest and Juiciest Greek Meatballs in Lemon Sauce

These meatballs are cozy enough to eat all on their own, but if you’re looking to round things out, there are some delicious options. A chunk of crusty bread (or even pita) is ideal for soaking up that luscious sauce. You could also spoon them over mashed potatoes, rice, or even orzo for a heartier feel. Want a fresh, bright contrast? Pair with a cucumber-tomato salad or a tangy feta-studded slaw. And if you’re entertaining, adding a side of crispy honey garlic tofu makes a great plant-based option on the table.

Key Tips for Making The Softest and Juiciest Greek Meatballs in Lemon Sauce

Keep that meat mixture tender by not overmixing. Use freshly grated onion instead of chopped—it melts right into the meat. Always rinse your arborio rice to avoid gumminess. Chill those meatballs before cooking to help them keep their shape. When making the avgolemono sauce, temper the eggs slowly to avoid curdling. Once the sauce is in, keep the heat low—boiling will ruin that creamy texture. Use a wide pot so your meatballs don’t pile up. And finally, taste and tweak before serving. A little extra lemon juice can brighten the whole dish.

Storage and Reheating Tips for The Softest and Juiciest Greek Meatballs in Lemon Sauce

If you’re lucky enough to have leftovers (rare, but it happens), store them in an airtight container in the fridge for up to 4 days. The lemon sauce may thicken a bit as it chills, but that’s totally normal. To reheat, gently warm them on the stove over low heat, adding a splash of broth or water if needed to loosen the sauce. You can also microwave them in 30-second intervals, stirring gently in between. Just be sure not to overheat—eggs don’t love high heat. These meatballs also freeze well, but we recommend freezing before adding the sauce for best texture.

FAQs

Can I use a different type of meat? Yes! Ground turkey or chicken works well, but keep in mind they’re leaner, so you might want to add a touch of olive oil or use a mix with some dark meat.
Do I have to use arborio rice? Arborio gives the meatballs their signature creamy texture, but white rice works in a pinch—just rinse it first.
Can I make this dairy-free? It already is! The creaminess comes from eggs, not dairy.
Is this gluten-free? Yup—no breadcrumbs needed.
Can I double the recipe? Absolutely. Use a larger pot and simmer in batches if needed.
My sauce curdled—what happened? Sounds like the eggs cooked too fast. Next time, temper slower and keep the heat low after adding the sauce.

Final Thoughts

The softest and juiciest Greek meatballs in lemon sauce are that perfect mix of cozy and craveable, simple and stunning. They’re the kind of dish you’ll make once and then suddenly crave every chilly evening or lazy Sunday. From the whisper of dill to the zing of lemon, every bite feels like a vacation and a homecoming all at once. Whether you’re cooking for the whole crew or just feeding your soul after a long day, this one’s a keeper. And hey—if you loved this, don’t miss our garlic butter chicken for another easy dinner with serious flavor. Let’s keep things delicious, one cozy bowl at a time.

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