Ingredients
500 g ground beef (or beef & lamb mix)
1 small onion, finely grated
2 cloves garlic, minced
1 egg
1/3 cup breadcrumbs
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped (optional)
Salt and black pepper, to taste
2 tbsp olive oil
For the lemon sauce:
750 ml chicken broth
2 eggs
Juice of 2 lemons
1 tbsp cornstarch (optional, for thicker sauce)
Instructions
1. In a bowl, combine ground meat, onion, garlic, egg, breadcrumbs, parsley, dill, salt, and pepper.
2. Mix gently and form small meatballs.
3. Heat olive oil in a pot and lightly brown meatballs on all sides.
4. Add chicken broth, bring to a gentle simmer, and cook meatballs for 20 minutes.
5. In a bowl, whisk eggs with lemon juice and cornstarch if using.
6. Slowly ladle hot broth into the egg mixture while whisking to temper.
7. Pour the lemon mixture back into the pot and gently shake (do not boil).
8. Cook on low heat until sauce thickens slightly. Serve warm.
Notes
• Do not boil after adding eggs to prevent curdling.
• Serve with rice, potatoes, or crusty bread.
• Tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmered
- Cuisine: Greek
Nutrition
- Serving Size: 4 meatballs
- Calories: 460
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 145mg
Keywords: greek meatballs lemon sauce, avgolemono meatballs, traditional greek recipe