The Softest and Juiciest Greek Meatballs in Lemon Sauce Recipe
These Greek meatballs, also known as Soutzoukakia, are tender and juicy, cooked gently in a bright and tangy lemon sauce. Made with ground beef mixed with fragrant herbs and cooked slowly in chicken broth, the meatballs absorb rich flavors while staying soft. A creamy egg-lemon sauce finishes the dish, making it a perfect comfort meal that’s full of Mediterranean zest.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Ingredients
Scale
Meatballs
- 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
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Sauce
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 eggs
- Juice of 2 lemons (about 1/4 cup)
- Salt and pepper to taste
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, finely grated onion, uncooked arborio rice, chopped parsley, chopped dill, one egg, dried oregano, salt, and black pepper. Mix gently until all ingredients are just incorporated, being careful not to overmix to keep the meatballs tender.
- Shape and chill meatballs: Form the mixture into golf ball-sized meatballs. Place them on a tray or plate and chill in the refrigerator for 15 to 20 minutes. This helps the meatballs hold their shape during cooking.
- Simmer meatballs in broth: In a wide pot, bring the chicken broth and olive oil to a gentle simmer over medium heat. Carefully add the chilled meatballs to the broth. Cover the pot and cook over low heat for about 30 minutes, allowing the meatballs to cook through and absorb flavor from the broth.
- Prepare the lemon-egg sauce: In a separate bowl, whisk together the two eggs and lemon juice until smooth. To temper the eggs and avoid curdling, slowly add a few spoonfuls of the hot broth to the egg-lemon mixture, whisking constantly.
- Incorporate sauce and thicken: Pour the tempered egg-lemon mixture back into the pot with the meatballs and broth. Stir gently over very low heat, without boiling, until the sauce thickens slightly to a creamy consistency.
- Serve: Dish out the meatballs with the lemon sauce warm. Garnish with additional fresh dill or lemon wedges if desired for extra freshness and flavor.
Notes
- Be careful not to boil the sauce after adding the egg mixture to prevent curdling.
- Arborio rice helps keep the meatballs moist and tender during cooking.
- For a more herbaceous flavor, add more fresh dill and parsley as garnish.
- This dish pairs wonderfully with crusty bread or a simple Greek salad.
- Refrigerate leftovers in an airtight container and consume within 2 days.
Keywords: Greek meatballs, Soutzoukakia, meatballs in lemon sauce, Mediterranean meatballs, lemon egg sauce, ground beef meatballs
