Description
Tender and juicy Greek meatballs, known as Keftedes, are infused with fragrant herbs and served in a light and tangy lemon sauce.
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
- In a large bowl, mix together the ground beef, grated onion, arborio rice, parsley, dill, egg, oregano, salt, and pepper until well combined.
- Shape the mixture into golf ball-sized meatballs and chill in the refrigerator for 15–20 minutes.
- In a wide pot, bring the chicken broth and olive oil to a gentle simmer. Add the meatballs and cover, cooking over low heat for 30 minutes.
- In a separate bowl, whisk together the eggs and lemon juice. Gradually add a few spoonfuls of hot broth to temper the eggs, then return the mixture to the pot.
- Gently stir over low heat until the sauce thickens slightly. Do not let it boil.
- Serve the meatballs warm, garnished with additional dill or lemon wedges, as desired.
Notes
Chilling helps the meatballs hold their shape. Use homemade broth for richer flavor. Adjust seasoning as preferred.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 meatballs
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg