Greek Meatballs in Lemon Sauce, or Youvarlakia Avgolemono, are one of those recipes that transport you straight to the Mediterranean with every bite. The first time I tasted this dish, I was amazed at how something so simple could be so elegant and comforting at the same time.
I remember Sunday afternoons at my grandma’s farm when she’d simmer pots of comfort food that filled the whole house with incredible aromas. These pillowy-soft meatballs remind me of those cozy gatherings, though the bright lemon sauce adds a Greek twist to our Midwest traditions. The secret lies in the gentle simmering method – no harsh frying here, just tender meatballs cooking slowly in flavorful broth before getting dressed in that silky, tangy avgolemono sauce. Your kitchen’s about to smell incredible.
Why Greek Meatballs in Lemon Sauce Belongs in Your Recipe Box
This traditional Mediterranean recipe brings together tender meatballs and velvety lemon sauce in a way that feels both special and approachable. I’ve served these Greek meatballs at holiday dinners and casual weeknight meals with equal success.
- Melt-in-your-mouth tender texture that sets them apart from regular meatballs
- Ready in just 55 minutes from start to finish
- Classic Mediterranean flavors with bright, tangy notes
- Unique simmering method keeps every meatball incredibly moist
- Impressive presentation for special occasions
- Comforting and satisfying for family dinners
Key Players in This Recipe
Ground Beef: Forms the base of your meatballs. I always choose beef with about 15-20% fat content for the best flavor and texture, though a beef and pork blend works beautifully too.
Arborio Rice: This uncooked rice absorbs moisture as the meatballs simmer, creating that signature pillowy texture. In my kitchen, I prefer rinsing the rice first to remove excess starch.
Fresh Herbs: Parsley and dill bring authentic Greek flavors to these meatballs. Fresh herbs make all the difference compared to dried versions.
Eggs: You’ll use one egg in the meatball mixture and two more for the avgolemono sauce. They bind the ingredients and create that silky, luxurious sauce texture.
Fresh Lemon Juice: The star of the avgolemono sauce. I always use fresh lemons rather than bottled juice – the bright, natural flavor is essential for authentic Greek meatballs in lemon sauce.
Chicken Broth: Choose unsalted or low-sodium broth so you can control the seasoning. The meatballs simmer in this flavorful liquid before it becomes part of your sauce.
Betty’s Tested Technique
Step 1. Betty always starts by gently combining the ground beef, grated onion, uncooked rice, herbs, egg, oregano, salt, and pepper in a large bowl. I’ve found that mixing with your hands works best, but avoid overworking the meat.
Step 2. Through trial and error, I learned that forming uniform golf ball-sized meatballs ensures even cooking. Place them on a tray as you work.
Step 3. The key I discovered is chilling the formed meatballs for 15-20 minutes. This step helps them hold their shape during the gentle simmering process.
Step 4. I’ve learned that bringing the chicken broth and olive oil to just a gentle simmer prevents the meatballs from breaking apart. Use a large wide pot so the meatballs have room.
Step 5. After years of making this, I discovered that carefully adding the chilled meatballs to the broth and covering the pot creates the perfect steamy environment for tender Greek meatballs in lemon sauce.
Step 6. Betty’s tip: Cook on low heat for about 30 minutes until the rice is completely tender. The meatballs should be cooked through but still incredibly soft.
Step 7. My family prefers when I whisk the eggs and lemon juice together thoroughly before tempering. Add hot broth very slowly while whisking constantly to prevent curdling.
Step 8. The best approach I’ve tested involves pouring the tempered egg-lemon mixture back into the pot while stirring gently. Heat over very low heat until the sauce thickens slightly, but never let it boil.
Storage and Reheating Tips
I typically store leftover Greek meatballs in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop more as they sit, making leftovers even more delicious.
Betty’s freezing method works well because you freeze the cooked meatballs before adding the avgolemono sauce. This prevents the delicate egg-lemon sauce from separating. Freeze meatballs in their broth for up to 3 months, then make fresh avgolemono when you’re ready to serve.
For the best texture, I reheat gently in a saucepan with some broth over low heat. Once warmed through, prepare fresh avgolemono sauce following the tempering method. The meatballs stay incredibly tender this way.
Complete Your Meal
- Creamy Mashed Potatoes: The smooth potatoes are perfect for soaking up every drop of that tangy lemon sauce.
- Crusty Bread: Essential for dipping into the silky avgolemono – don’t let any of that precious sauce go to waste.
- Greek Salad: Fresh vegetables with feta cheese complement the rich meatballs beautifully and add authentic Mediterranean flair.
- Roasted Vegetables: Seasonal roasted vegetables add color and nutrition to your plate while balancing the richness.
- Herb Rice Pilaf: Fluffy rice pilaf with herbs makes a wonderful bed for these saucy meatballs.
- Steamed Green Beans: Simple green beans provide a fresh, crisp contrast to the tender meatballs.
FAQs
To prevent this issue, make sure to temper the egg mixture slowly with hot broth while whisking constantly. Never let the sauce boil after adding the egg mixture, as high heat causes curdling.
Many home cooks find success with long-grain white rice, though arborio creates the most authentic texture. If using regular rice, reduce the amount slightly as it absorbs less liquid.
Betty’s solution is to chill them for 15-20 minutes minimum. This helps them hold their shape when you add them to the simmering broth and prevents them from falling apart.
Greek Meatballs in Lemon Sauce (Youvarlakia Avgolemono)
Ingredients
Equipment
Method
- In a large bowl, combine ground beef, grated onion, uncooked rinsed rice, chopped parsley and dill, one egg, oregano, salt, and pepper. Mix gently but thoroughly with your hands until evenly incorporated.
- Form mixture into golf ball-sized meatballs and place on a tray. Chill meatballs in refrigerator for 15-20 minutes to firm up.
- Bring chicken broth and olive oil to a gentle simmer in large wide pot. Add chilled meatballs carefully to the broth.
- Cover and cook over low heat for about 30 minutes until rice is tender and meatballs are fully cooked.
- Slowly temper the egg-lemon mixture by adding a ladle of hot broth while whisking constantly. Continue adding broth gradually until mixture is warm.
- Pour tempered mixture back into pot with meatballs, stirring gently. Heat over very low heat until sauce thickens slightly. Do not boil or eggs will curdle.
- Serve warm with fresh herbs and lemon wedges if desired.
