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The Softest and Juiciest Greek Meatballs in Lemon Sauce

Greek meatballs in lemon sauce served over rice in white bowl with fresh herbs
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Incredibly soft Greek meatballs simmered in traditional avgolemono lemon sauce. Perfect weeknight dinner with fresh herbs and authentic Mediterranean flavors.

Ingredients

Scale
  • 1 lb ground beef or a mix of beef and pork
  • 1/2 cup grated onion
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1 egg, lightly beaten
  • 1/2 cup breadcrumbs (preferably panko)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups chicken or beef broth
  • 2 eggs
  • 1/4 cup fresh lemon juice (from 1–2 lemons)
  • 1 tbsp cornstarch (optional, for extra stability)

Instructions

  1. In a large bowl, combine ground meat, grated onion, garlic, parsley, mint, beaten egg, breadcrumbs, olive oil, salt, and pepper. Mix gently with hands until just combined, about 30 seconds. Do not overmix.
  2. Shape mixture into small, oval-shaped meatballs about 1.5 inches long. Wet hands to prevent sticking. You should get 20-24 meatballs.
  3. Heat 12-inch skillet over medium-high heat with 1 tablespoon olive oil. Brown meatballs on all sides for 8-10 minutes total, working in batches if needed. Remove and set aside.
  4. Pour chicken or beef broth into same skillet to deglaze, scraping up browned bits. Bring to a simmer over medium heat.
  5. In separate bowl, whisk eggs until frothy. While whisking, slowly drizzle in lemon juice. If using cornstarch, dissolve in 2 tablespoons cold water and whisk into egg-lemon mixture.
  6. Very slowly ladle about 1 cup hot broth into egg mixture while whisking constantly. This prevents eggs from scrambling.
  7. Reduce skillet heat to low. Pour tempered egg mixture back into skillet with remaining broth, whisking continuously. Cook 2-3 minutes until sauce thickens slightly. Never let it boil.
  8. Return browned meatballs to skillet with avgolemono sauce. Simmer gently 8-10 minutes, spooning sauce over meatballs occasionally, until cooked through (160°F internal temperature).

Notes

  • Use fresh herbs for best flavor. Dried herbs can substitute (1 tablespoon each) but flavor will be milder.
  • Mix of beef and pork creates juiciest meatballs. All beef works well too.
  • Never let sauce boil after adding eggs or it will curdle. Keep heat low and whisk constantly.
  • If sauce starts to curdle, remove from heat immediately and whisk vigorously. Add ice cube to cool quickly.
  • Grated onion keeps meatballs incredibly moist. Don’t skip this ingredient.
  • Use 12-inch skillet with high sides for proper capacity when simmering meatballs in sauce.

Nutrition

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