Description
These authentic Greek meatballs in lemon-egg sauce (Youvarlakia Avgolemono) are hearty, citrusy, and melt-in-your-mouth tender. A comforting classic from Greek kitchens—perfect for cozy dinners or light Mediterranean lunches.
Ingredients
**For the Meatballs**
1 lb ground beef or lamb (or mix)
1/2 cup uncooked white rice (short or medium grain)
1 small onion, grated
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped (or 1 tsp dried)
1 large egg
Salt and black pepper, to taste
**For Simmering**
6 cups chicken or vegetable broth
1 bay leaf
**Avgolemono (Lemon-Egg Sauce)**
2 large eggs
Juice of 2 lemons (about 1/3 cup)
Salt and pepper to taste
Instructions
1. In a bowl, combine all meatball ingredients. Mix gently with hands until combined.
2. Roll mixture into walnut-sized balls and set aside.
3. In a large pot, bring broth and bay leaf to a simmer.
4. Gently drop meatballs into the broth. Simmer uncovered for 25–30 minutes until rice is cooked and meatballs are tender.
5. In a separate bowl, whisk eggs and lemon juice until frothy.
6. Remove pot from heat. Slowly ladle 1/2 cup hot broth into egg mixture, whisking constantly to temper.
7. Gradually stir lemon-egg mix into the pot while stirring.
8. Return to low heat (do not boil) until sauce thickens slightly.
9. Taste and adjust salt and pepper. Serve warm.
Notes
Don’t let the sauce boil after adding the eggs—keep heat low to avoid curdling.
You can swap beef for turkey or chicken for a lighter version.
Serve with crusty bread or boiled potatoes for a fuller meal.