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Soft, Juicy Greek Beef Meatballs in Tangy Lemon Sauce

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Tender beef meatballs in a zesty lemon sauce, perfect for gatherings or a comforting weeknight dinner.

Ingredients

Scale
  • 1 lb Ground Beef (80/20 fat ratio)
  • 1 cup Fresh Breadcrumbs (soaked in milk or water)
  • 1 Egg
  • 1 Onion (finely grated)
  • 2 cloves Garlic (minced)
  • 1/4 cup Fresh Mint (chopped)
  • 1/4 cup Fresh Parsley (chopped)
  • 1 tsp Dried Oregano
  • 1 tsp Lemon Zest
  • Salt (to taste)
  • Black Pepper (to taste)
  • Olive Oil (for browning)
  • 1 cup Chicken Broth (warm, low-sodium)
  • 1/4 cup Fresh Lemon Juice
  • 2 Eggs (for Avgolemono sauce)

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, gently combine the ground beef, soaked fresh breadcrumbs, egg, grated onion, minced garlic, chopped fresh mint, chopped fresh parsley, dried oregano, lemon zest, salt, and black pepper.
  2. Mix with Care: Use your hands to mix everything together gently, being careful not to overmix to maintain that tender texture.
  3. Shape the Meatballs: Lightly dampen your hands with water and roll the mixture into uniform balls, about 1 to 1.5 inches in diameter.
  4. Heat the Pan: Heat a generous drizzle of olive oil in a large skillet or Dutch oven over medium-high heat.
  5. Brown the Meatballs: Carefully add the meatballs to the hot oil in batches, browning them on all sides for about 5-7 minutes per batch. Once browned, remove the meatballs from the skillet and set them aside on a plate.
  6. Create the Broth Base: Reduce the heat to medium and add a tiny bit more olive oil if necessary. Pour in about 1 cup of warm chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  7. Whisk the Avgolemono Sauce: In a separate bowl, whisk together the eggs until light and frothy, then gradually whisk in the freshly squeezed lemon juice.
  8. Temper the Eggs: Slowly ladle about 1 to 1.5 cups of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
  9. Finish the Sauce: Pour the tempered egg-lemon mixture back into the skillet with the remaining broth, whisking gently. Cook over low heat until the sauce thickens slightly.
  10. Simmer the Meatballs: Gently return the browned meatballs to the skillet, nestling them into the lemon sauce. Cover the skillet and simmer over low heat for 15-20 minutes or until the meatballs are cooked through.
  11. Taste and Adjust: Taste the sauce and adjust seasoning if needed.
  12. Garnish and Serve: Garnish with fresh chopped parsley or mint, and serve immediately with rice, orzo, pasta, or crusty bread.

Notes

These meatballs can be paired with warm rice, orzo, or crusty bread. They store well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/greek-beef-meatballs-tangy-lemon-sauce/

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