Description
Greek Meatballs in Lemon Sauce: Make this juicy, easy Mediterranean dinner tonight! Tender meatballs in a bright, zesty lemon sauce. So simple!
Ingredients
Scale
- For the Meatballs:
- 1 lb (450g) ground beef (80/20 lean)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup finely grated onion
- 2–3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- For the Avgolemono Sauce:
- 3 cups chicken broth, low sodium
- 1/4 cup fresh lemon juice
- 1 tbsp cornstarch
- 2 large egg yolks
- For Serving:
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for garnish)
Instructions
- Mix the Meatballs:: Okay, first things first, grab a big bowl. Toss in your ground beef, breadcrumbs, egg, grated onion, minced garlic, fresh parsley, fresh mint, dried oregano, salt, and pepper. Now, get your hands in there! Gently mix everything together until it’s just combined. Don’t overmix, hon, or your Greek Meatballs in Lemon Sauce will turn out tough. I learned that the hard way after making bouncy, sad meatballs once. You want them tender, not rubbery, right?
- Form and Sear:: Once your mixture is ready, start rolling! I usually make them about 1.5 inches in diameter, like little golf balls. Heat a glug of olive oil in a large skillet over medium-high heat. When it’s shimmering, carefully place your meatballs in the pan, making sure not to overcrowd it. Sear them until they’re beautifully browned on all sides. This isn’t about cooking them through yet, just getting that gorgeous crust. I always make sure to turn them gently; a few have rolled off the spoon and onto the floor in my kitchen before, bless their hearts.
- Simmer for Tenderness:: After searing, carefully pour in about half of the chicken broth. Bring it to a gentle simmer, then reduce the heat to low, cover the pan, and let those Greek Meatballs in Lemon Sauce cook through. This usually takes about 15-20 minutes. This step is crucial for making them incredibly tender and ensuring they absorb some of that savory broth. The kitchen starts smelling amazing right about now, a truly comforting aroma!
- Prepare the Lemon Sauce Base:: While the meatballs are simmering, let’s get that zesty lemon sauce ready. In a small bowl, whisk together the remaining chicken broth and the cornstarch until there are no lumps. Then, in another bowl, whisk your egg yolks until they’re pale and slightly frothy. This is where the magic happens for our avgolemono, giving the Greek Meatballs in Lemon Sauce their signature tang and creaminess.
- Temper the Eggs (Carefully!):: Here’s the trickiest part, but you got this! Slowly, and I mean slowly, ladle about half a cup of the hot broth from the simmering meatballs into your whisked egg yolks, whisking constantly. This is called tempering, and it prevents the eggs from scrambling. Once tempered, pour the egg yolk mixture back into the skillet with the meatballs and broth, still whisking gently. Honestly, I’ve rushed this step before and ended up with tiny bits of cooked egg in my sauce. Oops! Learn from my mistakes, friend.
- Finish the Sauce and Serve:: Finally, stir in your fresh lemon juice and the cornstarch slurry into the skillet. Continue to stir gently over low heat until the sauce thickens to your liking. It should be silky and luxurious, coating the back of a spoon. Don’t let it boil once the eggs are in, or it might curdle! Taste and adjust the seasoning. Garnish your Greek Meatballs in Lemon Sauce with a sprinkle of fresh parsley and maybe a few extra lemon wedges. It’s ready! That bright, savory aroma is just heavenly.