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Soft, Juicy Greek Beef Meatballs in Tangy Lemon Sauce

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Delicious Greek beef meatballs infused with fresh herbs and served in a tangy lemon sauce.

Ingredients

Scale
  • 1 lb Ground Beef (80/20 fat ratio)
  • 1 cup Fresh Breadcrumbs (soaked in milk or water)
  • 1 Egg
  • 1 Onion (finely grated)
  • 2 cloves Garlic (minced)
  • 1/4 cup Fresh Mint (chopped)
  • 1/4 cup Fresh Parsley (chopped)
  • 1 tsp Dried Oregano
  • 1 tsp Lemon Zest
  • Salt (to taste)
  • Black Pepper (to taste)
  • Olive Oil (for browning)
  • 1 cup Chicken Broth (warm, low-sodium)
  • 1/4 cup Fresh Lemon Juice
  • 2 Eggs (for Avgolemono sauce)

Instructions

  1. Combine the ingredients in a large bowl, gently mixing the ground beef, soaked breadcrumbs, egg, onion, garlic, mint, parsley, oregano, lemon zest, salt, and pepper.
  2. Mix everything together with your hands gently, being careful to avoid overmixing to maintain tenderness.
  3. Shape the mixture into uniform balls, about 1 to 1.5 inches in diameter.
  4. Brown the meatballs in a skillet with olive oil over medium-high heat for about 5-7 minutes per batch.
  5. Set the browned meatballs aside on a plate.
  6. Prepare the broth by adding chicken broth to the skillet and scraping the bottom to remove browned bits. Simmer gently.
  7. Whisk the eggs in a separate bowl until light and frothy, then stir in lemon juice.
  8. Temper the eggs by slowly adding hot broth while whisking constantly.
  9. Mix the tempered egg mixture back into the skillet with the broth, cooking on low until slightly thickened.
  10. Nestle the meatballs into the lemon sauce.
  11. Simmer for 15-20 minutes with the lid on until cooked through.
  12. Adjust seasoning of the sauce as needed, then garnish with chopped parsley or mint before serving.

Notes

Letting the meatballs rest in the fridge for a couple of hours improves flavor. For a richer sauce, mix in a tablespoon of butter at the end of cooking.

Nutrition

Find it online: https://pinrecipezbylinaa.com/greek-beef-meatballs-tangy-lemon-sauce/

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