Greek Meatballs in Lemon Sauce Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Greek Meatballs in Lemon Sauce (Keftedes me Avgolemono) features herb-flecked beef-pork meatballs seared golden then simmered in silky egg-lemon sauce with oregano and garlic.

This 45-minute taverna classic serves 4-6 over rice or orzo with bright Mediterranean tang.

Fluffy bread-soaked meatballs stay juicy in creamy avgolemono finish. Perfect family dinner or party starter.

Why This Recipe Works

Bread absorbs wine for tender crumb. Egg-lemon liaison thickens without curdling. Fresh mint lifts richness. Shallow sear prevents dryness. Sauce tempers gently off heat.

Ingredients & Prep

Meatballs:

• 1 lb ground beef
• ½ lb ground pork
• 1 cup crustless bread, soaked in ½ cup white wine
• 1 onion, grated
• 3 garlic cloves, minced
• 1 egg
• 2 tbsp fresh mint, chopped
• 2 tsp dried oregano
• 1 tsp cumin
• Salt, pepper
• Flour for dredging

Lemon Sauce:

• 3 egg yolks
• ⅓ cup lemon juice
• 1½ cups chicken broth
• 2 tbsp butter
• 1 tsp cornstarch (optional stabilizer)

Step-by-Step Instructions

1. Squeeze wine from bread; mix with meats, onion, garlic, egg, herbs, spices. Form golf-ball meatballs.
2. Dredge lightly in flour; sear in olive oil 8-10 minutes until browned. Remove.
3. Melt butter; whisk in cornstarch 1 minute. Add broth; simmer 5 minutes.
4. Temper egg yolks with hot broth; whisk into pan with lemon juice.
5. Return meatballs; simmer 5 minutes off direct heat until sauce thickens.

Flavor Variations

Storage Tips

Refrigerate 3 days; sauce may separate rewhisk. Freeze meatballs only.

FAQs

Sauce curdles?
Low heat; temper slowly.

Meatballs dry?
Don’t overbrown; bread essential.

Egg-free?
Cornstarch slurry thickens.

Conclusion

Greek Meatballs in Lemon Sauce sings Hellenic comfort juicy taverna bliss.

Greek Meatballs in Lemon Sauce Recipe

Print Recipe

Tender Greek-style meatballs simmered in a bright, silky lemon sauce. This comforting Mediterranean dish is packed with herbs, garlic, and fresh citrus flavor perfect over rice, orzo, or with crusty bread.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

MEATBALLS

• 1 lb ground beef or lamb
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 small onion, finely grated
• 3 cloves garlic, minced
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (for browning)

LEMON SAUCE

• 2 cups chicken broth
• 2 tbsp cornstarch
• 2 large eggs
• 1/3 cup fresh lemon juice
• Zest of 1 lemon
• 1 tbsp butter
• Salt and pepper, to taste

Instructions

• 1. Combine breadcrumbs and milk; let soak 1 minute.
• 2. Add ground meat, onion, garlic, egg, parsley, dill, oregano, salt, and pepper. Mix gently.
• 3. Form into golf-ball-sized meatballs.
• 4. Heat olive oil in a skillet over medium heat and brown meatballs on all sides. Remove and set aside.
• 5. In the same skillet, add chicken broth and bring to a gentle simmer.
• 6. Whisk cornstarch with a little broth, then stir into the pan.
• 7. In a bowl, whisk eggs with lemon juice and zest.
• 8. Slowly temper the egg mixture with hot broth, then pour back into skillet.
• 9. Add butter and stir gently until sauce thickens.
• 10. Return meatballs to the sauce and simmer 8–10 minutes until cooked through.
• 11. Season to taste and serve warm.

Notes

• Serve over rice, orzo, or mashed potatoes.
• Do not boil after adding eggs to prevent curdling.
• Leftovers keep well refrigerated for up to 3 days.

Nutrition

• Serving Size: 4–5 meatballs with sauce
• Calories: 420
• Sugar: 3g
• Sodium: 610mg
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 185mg

Keywords: greek meatballs, lemon meatballs, avgolemono meatballs