why make this recipe
Greek meatballs in lemon sauce are not just a delightful dish; they offer a perfect blend of flavors that keep everyone coming back for more. The combination of tender meatballs with the bright, tangy lemon sauce makes this recipe a favorite. Moreover, the use of herbs like parsley and dill adds freshness, while the touch of rice helps in keeping the meatballs soft and juicy. This dish is easy to prepare and brings a taste of Greece right to your table.
how to make The Softest and Juiciest Greek Meatballs in Lemon Sauce
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
Directions :
- Combine ground beef, grated onion, rice, parsley, dill, egg, oregano, salt, and pepper in a bowl. Mix gently until combined.
- Shape the mixture into golf ball-sized meatballs and chill in the fridge for 15–20 minutes.
- Simmer chicken broth and olive oil in a wide pot, then add the meatballs. Cover and cook for 30 minutes over low heat.
- Whisk eggs and lemon juice in a bowl. Temper with hot broth and then add back into the pot.
- Stir gently over very low heat until the sauce thickens slightly. Do not boil.
- Serve warm with additional dill or lemon wedges if desired.
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how to serve The Softest and Juiciest Greek Meatballs in Lemon Sauce
These meatballs are perfect served warm over cooked rice or alongside a fresh Greek salad. You can also serve them in pita bread for a delightful sandwich. Adding a sprinkle of extra dill or a wedge of lemon on the side enhances the flavor and presentation.
how to store The Softest and Juiciest Greek Meatballs in Lemon Sauce
To store leftovers, place the meatballs in an airtight container and refrigerate them. They should stay fresh for up to three days. You can also freeze them for longer storage. Just make sure to cool them completely before freezing.
tips to make The Softest and Juiciest Greek Meatballs in Lemon Sauce
- Use ground beef with some fat content to keep the meatballs juicy.
- Let the meatballs chill in the fridge; this makes them easier to handle and helps them hold their shape while cooking.
- Be careful not to boil the sauce once you add the egg and lemon mixture, as this can cause it to curdle.
variation
You can make these meatballs using ground lamb or a mix of ground meats for added flavor. Additionally, you can swap out the herbs or use an alternative grain if desired.
FAQs
1. Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs a day in advance and store them in the refrigerator. Simply cook them the next day.
2. What if I don’t have arborio rice?
You can use any short-grain rice, like jasmine or sushi rice, as a substitute.
3. Is there a vegetarian option for this recipe?
For a vegetarian version, you can substitute the ground beef with a plant-based meat alternative and follow the rest of the recipe as is.
Greek Meatballs in Lemon Sauce
Ingredients
For the meatballs
- 1 lb ground beef Use ground beef with some fat content for juiciness.
- 1 small onion, finely grated Adds flavor and moisture.
- ¼ cup arborio rice, uncooked Helps keep meatballs soft and juicy.
- 2 tablespoons fresh parsley, chopped Freshness for the meatballs.
- 1 tablespoon fresh dill, chopped Adds distinct flavor.
- 1 large egg Binding agent.
- to taste Salt and black pepper Use as per preference.
- ½ teaspoon dried oregano
For the sauce
- 4 cups chicken broth Cooking liquid for meatballs.
- 2 tablespoons olive oil
- 2 large eggs To thicken the sauce.
- Juice of 2 lemons (about 1/4 cup) Provides tanginess to the sauce.
- to taste Salt and pepper Adjust as necessary.
Instructions
Preparation
- Combine ground beef, grated onion, rice, parsley, dill, egg, oregano, salt, and pepper in a bowl. Mix gently until combined.
- Shape the mixture into golf ball-sized meatballs and chill in the fridge for 15–20 minutes.
Cooking
- Simmer chicken broth and olive oil in a wide pot, then add the meatballs. Cover and cook for 30 minutes over low heat.
- Whisk eggs and lemon juice in a bowl. Temper with hot broth and then add back into the pot.
- Stir gently over very low heat until the sauce thickens slightly. Do not boil.