Jump to Recipe Print RecipeAs I stood in my kitchen, the aromatic whispers of Mediterranean herbs surrounded me, drawing me back to family dinners filled with laughter and love. These Soft and Juicy Greek Meatballs in Lemon Sauce, also known as Youvarlakia Avgolemono, are a timeless recipe that never fails to warm my heart. With their melt-in-your-mouth tenderness and the vibrant, tangy embrace of the avgolemono sauce, they make a delightful family meal that’s both comforting and satisfying. Plus, they’re freezer-friendly, allowing you to whip up a batch ahead of time for those busy weeknights. So, why not bring a taste of Greece into your home today? I can’t wait for you to try this recipe—what will you serve it with? Why are these meatballs so special? Tender and Juicy: These meatballs are crafted to be exceptionally soft, ensuring every bite melts in your mouth. Flavorful Avgolemono Sauce: The creamy lemon sauce adds a punch of tanginess, elevating the dish to new heights! Versatile Substitutions: With easy swaps like ground turkey for a leaner option or a flax egg for a vegan twist, everyone can enjoy this hearty recipe. Family-Friendly: Perfect for gatherings, this comforting meal brings everyone together, reminiscent of joyous family celebrations. Pair it with some Lemon Pizza Zesty for a delightful taste adventure! Make Ahead: Don’t forget—these meatballs freeze beautifully! Prepare a batch ahead for those busy nights without compromising on flavor. The Softest and Juiciest Greek Meatballs in Lemon Sauce Ingredients For the Meatballs Ground beef – This is the primary protein that gives the meatballs their classic texture; you can swap it for ground turkey or chicken for a lighter version. Onion (finely grated) – Adds moisture and enhances the flavor profile; shallots may be used for a sweeter taste. Arborio rice (uncooked) – Provides the right structure and tenderness; avoid using cooked rice as it will alter the meatballs’ texture. Fresh parsley (chopped) – Brings a burst of freshness and color to the dish; cilantro can be used for a different flavor experience. Fresh dill (chopped) – Elevates the Mediterranean essence of the dish; feel free to omit it if you prefer a simpler taste. Egg – Acts as a binder for the mixture; if you’re looking for a vegan alternative, consider using a flax egg. Salt and black pepper – Crucial for flavoring; opt for sea salt for a more refined taste. Dried oregano – A staple in Greek cuisine that adds authentic flavor; fresh oregano can be a delightful substitute. For the Lemon Sauce Chicken broth – Provides rich depth in flavor; you can easily use vegetable broth to make this dish vegetarian-friendly. Olive oil – Enhances the overall taste while aiding in simmering; sunflower oil is a suitable alternative. Eggs (for sauce) – The base of the creamy avgolemono sauce; yogurt can be an interesting alternative for a tangy twist. Lemon juice (about 1/4 cup) – Infuses brightness and acidity into the sauce; in a pinch, vinegar can serve as a substitute, but reduce the amount. Let the ingredients of these The Softest and Juiciest Greek Meatballs in Lemon Sauce set the stage for a delightful culinary adventure in your kitchen! Step‑by‑Step Instructions for The Softest and Juiciest Greek Meatballs in Lemon Sauce Step 1: Prepare the Meatball Mixture In a large mixing bowl, combine ground beef, finely grated onion, uncooked Arborio rice, chopped parsley, dill, egg, dried oregano, salt, and black pepper. Mix gently until all ingredients are just combined, being careful not to overmix, which can make the meatballs tough. The mixture should be slightly sticky and fragrant, about 5 minutes of mixing. Step 2: Form and Chill the Meatballs Using your hands, form the meat mixture into golf ball-sized meatballs, placing them on a parchment-lined tray. Aim for uniform size to ensure even cooking. Cover with plastic wrap and refrigerate for 15–20 minutes; this helps the meatballs firm up, making them less likely to break apart when cooked. Step 3: Start the Cooking Broth In a wide, heavy-bottomed pot over medium heat, pour in chicken broth and add olive oil. Bring this mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes. The broth should be warm but not boiling; this warmth will help cook the meatballs evenly and create a flavorful base for the sauce. Step 4: Cook the Meatballs Carefully add the chilled meatballs to the simmering broth, ensuring they are not overcrowded. Cover the pot and reduce the heat to low. Let the meatballs simmer for 30 minutes until they are fully cooked and the rice has become tender. You’ll know they are done when they are firm to the touch but still juicy. Step 5: Whisk the Avgolemono Sauce In a separate bowl, vigorously whisk together the eggs and lemon juice until the mixture is smooth and creamy. Gradually add hot broth from the pot, one ladle at a time, while whisking continuously. This tempering process prevents the eggs from curdling, ensuring a silky avgolemono sauce, which should take about 3-4 minutes to achieve. Step 6: Combine and Thicken the Sauce Return the tempered egg-lemon mixture to the pot with the meatballs, stirring gently to incorporate. Heat the pot on very low, keeping it just below boiling for about 5 minutes until the sauce thickens slightly. Be sure to stir gently to avoid curdling the eggs, creating a rich, creamy sauce enveloping the soft meatballs. Step 7: Serve and Garnish Once the sauce has thickened, remove the pot from heat. Using a ladle, serve the meatballs warm in shallow bowls, drizzling them generously with the luscious lemon sauce. Garnish with additional chopped dill or lemon wedges as desired, creating a vibrant presentation for this comforting dish. How to Store and Freeze The Softest and Juiciest Greek Meatballs in Lemon Sauce Fridge: Store the cooked meatballs in an airtight container for up to 3 days. Keep the avgolemono sauce separate to maintain its creamy texture. Freezer: For longer storage, freeze the uncooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag after they are firm. They can be frozen for up to 3 months. Reheating: To reheat, thaw the meatballs in the refrigerator overnight, then gently simmer them in chicken broth until heated through before adding fresh avgolemono sauce. Make Ahead: Prepare the meatballs ahead of time and store them as mentioned, making it easy to enjoy The Softest and Juiciest Greek Meatballs in Lemon Sauce on busy nights! What to Serve with Soft and Juicy Greek Meatballs in Lemony Avgolemono Sauce Delight in creating the perfect meal that beautifully complements the flavors of your tender meatballs and vibrant lemon sauce. Warm Crusty Bread: Perfect for soaking up the creamy avgolemono sauce, a side of fresh, crusty bread brings warmth to the table. Fluffy Rice: A simple bed of fluffy rice offers a neutral base that balances the tangy sauce, making every bite a delightful experience. It can also absorb the gastronomic goodness of the avgolemono beautifully. Greek Salad: Bright and refreshing, a Greek salad filled with tomatoes, cucumbers, olives, and feta adds a crispness that harmonizes well with the richness of the meatballs. Roasted Vegetables: Roasted seasonal vegetables drizzled with olive oil create a colorful and nutritious addition to your meal, providing both texture and added depth to contrast with the silky sauce. Tzatziki Sauce: A cool and garlicky tzatziki sauce served alongside offers a refreshing dipping option, enhancing each bite and giving that authentic Mediterranean vibe. Lemon Rice Pilaf: With its zesty kick, lemon rice pilaf elevates your plate, perfectly mirroring the lemony notes of the meatballs and adding a hint of nutty flavor. Herbed Quinoa: Gluten-free quinoa tossed with fresh herbs would provide a wholesome and nutritious alternative that pairs well with the dish, while adding an interesting texture. Sparkling Lemonade: For a refreshing drink, sparkling lemonade complements the meal’s zest, bringing a bubbly brightness to the dining experience. Baklava: End your meal on a sweet note with baklava; its flaky layers and honeyed nuts match the Mediterranean theme perfectly, offering a rich dessert to finish the evening. Make Ahead Options These Soft and Juicy Greek Meatballs in Lemon Sauce are perfect for meal prep enthusiasts! You can prepare the meatball mixture and form it into balls up to 24 hours in advance, storing them in the refrigerator to maintain their tenderness. The uncooked meatballs can also be frozen for up to 3 months; simply lay them on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to serve, cook the frozen meatballs directly from the freezer in the simmering broth, adding an extra few minutes to ensure they are cooked through. For the avgolemono sauce, you can whisk the egg and lemon mixture just before serving to guarantee it’s fresh and creamy. Enjoy the time-saving benefits while still savoring every delicious bite! Expert Tips for the Softest and Juiciest Greek Meatballs Avoid Overmixing: Gently combine the meatball mixture just until incorporated. Overmixing can make them tough instead of soft and juicy. Chill Before Cooking: Refrigerate the formed meatballs for 15–20 minutes to help them hold their shape while cooking. Use a Gentle Simmer: Cook the meatballs at a low heat; a gentle simmer ensures they cook evenly without falling apart. Temper the Eggs: Always temper the egg-lemon mixture with hot broth before adding it to the pot. This prevents curdling and maintains a silky avgolemono sauce. Check for Doneness: Meatballs should be firm yet juicy; use a meat thermometer if needed, aiming for an internal temp of 160°F. Don’t Rush the Sauce: Stir the sauce gently and avoid boiling after the egg-lemon mixture is added—it should remain creamy for the best flavor. The Softest and Juiciest Greek Meatballs in Lemon Sauce Variations Customize this delightful dish to suit your taste and dietary needs! Ground Meat Swap: Replace ground beef with ground turkey or chicken for a lighter meatball. Herb Alternatives: Use fresh mint or thyme instead of dill for a unique flavor twist, adding depth to the dish. Vegetable Boost: Stir in diced zucchini or sautéed spinach to the broth for extra nutrition and a pop of color. Vegan Version: Swap out the egg in the meatball mixture for a flax egg, and use chickpea flour instead of rice for binding. Flavor Enhancer: Add a splash of white wine to the broth for a lovely depth of flavor that complements the savory meatballs beautifully. Gluten-Free Option: Use gluten-free breadcrumbs instead of Arborio rice for the meatball mixture, keeping all the comfort without the gluten. Heat It Up: If you enjoy a bit of kick, add a pinch of red pepper flakes to the avgolemono sauce for a spicy twist. Creamy Variation: For a richer sauce, mix in a couple of tablespoons of cream or Greek yogurt into the avgolemono sauce for added decadence. Feel free to experiment and let your own culinary creativity shine! And if you’re looking for more delightful recipes, try pairing these meatballs with some Lemon Pizza Zesty or a warm Chicken Spinach Casserole for a feast that will make your family gather around the table in joy! The Softest and Juiciest Greek Meatballs in Lemon Sauce Recipe FAQs How do I select the best ground meat for my meatballs? Absolutely! When selecting ground beef for your meatballs, look for meat that is around 80/20 (lean to fat ratio) for a balance of flavor and moisture. If you’re opting for ground turkey or chicken, choose dark meat for added juiciness; white meat can dry out more easily. What’s the best way to store the meatballs? You can store cooked meatballs in an airtight container in the fridge for up to 3 days. If you want to keep them longer, I recommend freezing them. Allow them to cool completely before placing them in a single layer on a baking sheet. Once firm, transfer to freezer bags for up to 3 months. Can I freeze the meatballs before cooking them? Definitely! To freeze uncooked meatballs, place them on a baking sheet lined with parchment and freeze until solid. Then move them into a freezer bag, squeezing out air to prevent freezer burn. They can remain frozen for up to 3 months—just add them to simmering broth straight from the freezer without thawing! What if I accidentally overcooked the meatballs? Very! If your meatballs end up a bit overcooked, don’t fret. You can add them back into the cooking broth to rehydrate them slightly. Simmer gently for a few minutes; this can help restore some moisture and tenderness. Are there any dietary considerations for my pets? While our delicious Greek Meatballs in Lemon Sauce are delightful for humans, they’re not suitable for pets due to the seasoning and lemon used in the sauce. Always keep pet diets in mind and look for pet-specific recipes if you want to treat your furry friends! How do I make the avgolemono sauce without curdling the eggs? The key to preventing curdling is tempering! Whisk eggs and lemon juice together, then slowly add heated broth from the pot one ladle at a time while whisking continuously. This brings the temperature of the eggs up gently before incorporating them back into the pot with the meatballs. It should take about 3-4 minutes! The Softest and Juiciest Greek Meatballs in Lemon Sauce Recipe No ratings yet These Soft and Juicy Greek Meatballs in Lemon Sauce are a comforting family meal, featuring tender meatballs coated in a vibrant lemon avgolemono sauce. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsChilling Time 20 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 4 servingsCourse: DinnerCuisine: GreekCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meatballs1 lb Ground beef You can swap it for ground turkey or chicken for a lighter version.1 small Onion (finely grated) Shallots may be used for a sweeter taste.1/2 cup Arborio rice (uncooked) Avoid using cooked rice.1/4 cup Fresh parsley (chopped) Cilantro can be used for a different flavor experience.2 tbsp Fresh dill (chopped) Feel free to omit.1 large Egg Consider a flax egg for vegan alternative.1 tsp Salt Opt for sea salt.1 tsp Black pepper1 tsp Dried oregano Fresh oregano can be a delightful substitute.For the Lemon Sauce4 cups Chicken broth You can use vegetable broth for vegetarian option.2 tbsp Olive oil Sunflower oil is a suitable alternative.2 large Eggs (for sauce) Yogurt can be an alternative.1/4 cup Lemon juice In a pinch, reduce vinegar as a substitute. Equipment Mixing BowlHeavy-bottomed potParchment Paperladle Method Step-by-Step InstructionsIn a large mixing bowl, combine ground beef, finely grated onion, uncooked Arborio rice, chopped parsley, dill, egg, dried oregano, salt, and black pepper. Mix gently until all ingredients are just combined.Using your hands, form the meat mixture into golf ball-sized meatballs, placing them on a parchment-lined tray. Cover with plastic wrap and refrigerate for 15–20 minutes.In a wide, heavy-bottomed pot over medium heat, pour in chicken broth and add olive oil. Bring this mixture to a gentle simmer for about 5 minutes.Carefully add the chilled meatballs to the simmering broth, cover the pot and reduce the heat to low. Let the meatballs simmer for 30 minutes.In a separate bowl, whisk together the eggs and lemon juice until the mixture is smooth. Gradually add hot broth from the pot while whisking continuously.Return the tempered egg-lemon mixture to the pot with the meatballs, stirring gently. Heat on very low for about 5 minutes until the sauce thickens slightly.Serve the meatballs warm in shallow bowls, drizzling them with the lemon sauce and garnish with additional chopped dill or lemon wedges as desired. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 850mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg NotesThese meatballs are freezer-friendly. Prepare a batch ahead for those busy nights. Tried this recipe?Let us know how it was!
