Description
Discover how to make softest, juiciest Greek meatballs in lemon sauce. Mama Tessa shares her secrets, mishaps, and tips for this comforting dish.
Ingredients
Scale
- For the Meatballs:
- 1 lb ground beef (80/20 preferred)
- 1/2 lb ground pork
- 2 slices stale white bread, crusts removed
- 1/4 cup milk (any kind)
- 1/2 small onion, grated
- 3 cloves garlic, minced
- 1 large egg, beaten
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- For the Lemon Sauce (Avgolemono-ish):
- 4 cups chicken broth
- 2 large eggs
- 1/4 cup fresh lemon juice (from 1–2 lemons)
- 2 tbsp olive oil
- Flavor Boosters & Finishing Touches:
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prep the Bread & Aromatics:: First things first, grab that stale bread and tear it into pieces, then soak it in milk. You want it completely saturated, like a little sponge. While that’s happening, grate your onion and mince your garlic. Honestly, grating the onion makes such a difference for moisture, and it practically disappears into the mixture. I always forget to salt the water when I’m boiling pasta, but I never forget this step!
- Mix the Meatball Magic:: In a big bowl, combine the ground beef and pork, that soaked and squeezed-out bread (really squeeze it dry!), the grated onion, garlic, egg, mint, parsley, salt, and pepper. Now, get in there with your hands! Mix it gently but thoroughly until everything is just combined. Overmixing makes tough meatballs, and we’re going for softest, juiciest Greek meatballs, remember? I once mixed it like I was kneading dough, and the result was… less than ideal.
- Form & Sear the Meatballs:: Roll the mixture into golf-ball sized meatballs. Don’t worry if they’re not perfectly uniform; that’s the charm of homemade! Heat a good glug of olive oil in a large skillet over medium-high heat. Once shimmering, add the meatballs in batches, being careful not to overcrowd the pan. Sear them until they’re beautifully browned on all sides. You’re not cooking them through yet, just getting that gorgeous crust. The kitchen starts to smell absolutely divine at this stage!
- Deglaze & Simmer:: Once all the meatballs are seared, set them aside. Pour off any excess fat, leaving just a little in the pan. Add a splash of chicken broth and scrape up all those delicious brown bits from the bottom of the pan – that’s flavor, hon! Return the meatballs to the skillet, pour in the remaining chicken broth, and let it all simmer gently for about 15-20 minutes, or until the meatballs are cooked through and tender. This infuses them with so much flavor.
- Whip up the Avgolemono Sauce:: While the meatballs are simmering, whisk together the eggs and fresh lemon juice in a separate bowl until frothy. This is the avgolemono base! Slowly, and I mean *slowly*, ladle in about a cup of the hot broth from the simmering meatballs into the egg mixture, whisking constantly. This is crucial to temper the eggs and prevent them from scrambling. I didn’t expect that the first time, and yep, scrambled egg soup it was!
- Finish the Sauce & Serve:: Pour the tempered egg mixture back into the skillet with the meatballs and remaining broth. Gently stir or swirl the pan over low heat for a minute or two until the sauce slightly thickens to a creamy consistency. Do NOT let it boil, or it will curdle! Taste and adjust seasoning. Serve your softest, juiciest Greek meatballs immediately, garnished with fresh parsley. It should look lusciously creamy and smell wonderfully tangy and fresh!