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A skillet filled with juicy Greek meatballs coated in a creamy, pale yellow lemon sauce and garnished with fresh green herbs.

Greek Meatballs in Lemon Sauce (Avgolemono Keftedes)

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 500 g ground beef
  • 1 large onion , grated and drained
  • 2 cloves garlic , minced
  • 1 large eg g
  • 1/2 cup breadcrumb s
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 2 large egg s
  • Juice of 2 lemons
  • 1 teaspoon cornstarc h

Method
 

  1. In a large mixing bowl, combine meat and veggies. Add egg, breadcrumbs, and herbs. Season with salt and pepper.
  2. Knead the mixture for 2-3 minutes. This keeps the texture light. It ensures flavors blend perfectly.
  3. Shape the meat mixture into 1.5-inch balls.
  4. Heat olive oil in a wide skillet. Sear the meatballs until they are browned on all sides.
  5. Pour chicken broth into the skillet. The meatballs should be half-submerged. Cover and simmer for 20 minutes.
  6. Whisk two eggs and lemon juice. Add cornstarch if you want a thicker sauce. Whisk until frothy.
  7. Temper the egg mixture slowly. Whisk in two ladles of hot cooking broth from the skillet. This prevents curdling.
  8. Pour the tempered egg-lemon mixture back into the skillet with the meatballs.
  9. Shake the pan over low heat. Stir for 2-3 minutes. The sauce will become velvety. Do not let it boil.
  10. Serve immediately. Garnish with additional fresh herbs.