Description
Tender and juicy Greek meatballs in a tangy lemon sauce, bursting with Mediterranean flavors.
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 mixing bowl, combine the ground beef, grated onion, uncooked rice, parsley, dill, single egg, oregano, salt, and black pepper. Mix everything gently until well combined.
- Shape the mixture into golf ball-sized meatballs and let them chill in the fridge for 15 to 20 minutes.
- In a wide pot, simmer the chicken broth and olive oil together. Once it’s simmering, carefully add the meatballs. Cover and let them cook over low heat for about 30 minutes.
- While the meatballs cook, whisk together the eggs and lemon juice in another bowl. Temper the mixture by adding a bit of hot broth from the pot before returning it all back into the pot.
- Stir the sauce gently over very low heat until it thickens slightly, being careful not to let it boil.
- Serve the meatballs warm, garnished with extra dill or lemon wedges, if desired.
Notes
Chilling the meatballs helps them hold their shape while cooking. Use freshly squeezed lemon juice for the best flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 meatball
- Calories: 85
- Sugar: 0g
- Sodium: 500mg
- Fat: 5.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 35mg