Ingredients
Scale
- 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
Instructions
- Combine ground beef, grated onion, rice, parsley, dill, egg, oregano, salt, and pepper in a bowl. Mix gently until combined.
- Shape 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 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 sauce thickens slightly. Do not boil.
- Serve warm with additional dill or lemon wedges if desired.
Notes
For best results, use finely grated onion and chill meatballs before cooking. Store in the refrigerator for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 250mg