The Softest and Juiciest Greek Meatballs in Lemon Sauce

These Greek meatballs swim in a bright, silky lemon sauce that makes every bite feel like a cozy Mediterranean hug. Ground beef is gently mixed with grated onion, herbs, and a touch of arborio rice for the most tender interior. The simmered broth keeps the meatballs supremely juicy while an egg and lemon emulsion creates a glossy sauce that clings to each orb. Serve with a spoonful of sauce over rice or crusty bread for a comforting weeknight dinner. For a full lemon-forward menu idea, try pairing with our vibrant Greek lemon chicken and potatoes.

Why This Recipe Is a Great Choice

This recipe is a winner because it balances speed, comfort, and bright citrus flavor in a single pot. The arborio rice in the mix holds moisture and gives the meatballs a feather-soft texture without any heavy binders. Cooking them gently in chicken broth infuses the meat with savory depth while keeping the exterior tender rather than crusted. The lemon-egg sauce, or avgolemono-style finish, turns simple broth into a silky, glossy coating that tastes luxurious but is surprisingly easy to make. It’s perfect for busy cooks who still want something special on the table and also for entertaining when you want a dish that looks and tastes thoughtful with minimal fuss.

Flavor and Texture

Expect a lively lemon brightness up front followed by savory, herb-forward meatiness. Fresh dill and parsley bring a fragrant, green note that lifts the beef, while dried oregano adds that unmistakable Mediterranean warmth. The arborio rice gives each meatball a gentle, melt-in-your-mouth quality rather than a dense chew. The sauce is silk-smooth and slightly tangy, coating the meatballs without overpowering them. Overall, the experience is tender, juicy, and refreshingly balanced.

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

Step by Step 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.

Tips for Best Results

Use finely grated onion so it blends into the meat and releases moisture without leaving large chunks. Chilling the shaped meatballs helps them hold together while simmering, which keeps the texture soft and uniform. When tempering the egg-lemon mixture, add the hot broth slowly while whisking to avoid scrambling. If you want a fuller plate, spoon the meatballs and lemon sauce over rice or orzo, or try a bright lemon dessert to finish the meal like this 4 layer lemon dessert with pecan Sandies crust. Always keep the heat very low after adding the eggs so the sauce thickens into a silky emulsion rather than curdling.

Storage and Make Ahead

Meatballs store well in the refrigerator for up to three days in an airtight container, with the sauce kept separately if you want a fresher finish when reheating. To freeze, place cooked meatballs and sauce in a freezer-safe container for up to three months; thaw overnight in the fridge before reheating gently. Reheat over low heat and whisk briefly to revive the sauce’s texture, adding a splash of broth if it has thickened too much. For make-ahead, form and chill the raw meatballs, then simmer and finish on the day you plan to serve.

Final Thought

This recipe proves that humble ingredients can create something elegant and comforting with very little fuss. The lemon sauce brightens the dish while the rice and gentle simmering keep every meatball tender and juicy. It’s an ideal choice for weeknights, small gatherings, or anytime you crave a cozy, Mediterranean-flavored meal.

Conclusion

For a traditional take and extra tips on the classic technique, see Meatballs In Lemon Sauce (Greek Keftedes) – Real Greek Recipes.

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