Description
These Greek meatballs in lemon sauce (Youvarlakia Avgolemono) are incredibly soft, juicy, and comforting. Simmered in a velvety lemon-egg sauce, they make the perfect cozy meal with Mediterranean flavor in every bite.
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
Instructions
1. Combine ground beef, grated onion, rice, parsley, dill, egg, oregano, salt, and pepper in a bowl. Mix gently until combined.
2. Shape into golf ball-sized meatballs and chill in the fridge for 15–20 minutes.
3. Simmer chicken broth and olive oil in a wide pot, then add meatballs. Cover and cook for 30 minutes over low heat.
4. Whisk eggs and lemon juice in a bowl. Temper with hot broth and then add back into the pot.
5. Stir gently over very low heat until sauce thickens slightly. Do not boil.
6. Serve warm with additional dill or lemon wedges if desired.
Notes
Use uncooked but rinsed arborio rice to avoid a gummy texture.
Always temper the egg-lemon sauce to avoid curdling.
A wide-bottomed stainless steel pan works best for even simmering.