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Tender Greek meatballs in a creamy yellow lemon sauce garnished with fresh herbs in a skillet

Greek Meatballs in Lemon Sauce (Avgolemono Keftedes)

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 500 g ground beef
  • 1 large onion , grated and drained
  • 2 cloves garlic , minced
  • 1 large eg g
  • 1/2 cup breadcrumb s
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 2 large egg s
  • Juice of 2 lemons
  • 1 teaspoon cornstarc h

Method
 

  1. In a large mixing bowl, combine ground beef, grated onion, minced garlic, one egg, breadcrumbs, mint, parsley, oregano, salt, and pepper.
  2. Knead the mixture thoroughly for 2-3 minutes to ensure flavors are well incorporated and the texture is light.
  3. Shape the meat mixture into 1.5-inch (4 cm) balls.
  4. In a wide skillet, heat olive oil over medium-high heat and sear the meatballs until browned on all sides.
  5. Pour the chicken broth into the skillet until meatballs are half-submerged, reduce heat to low, cover, and simmer for 20 minutes.
  6. In a medium bowl, whisk two eggs and lemon juice until frothy; whisk in the cornstarch if a thicker sauce is desired.
  7. Temper the egg mixture by slowly whisking in two ladles of the hot cooking broth from the skillet to prevent curdling.
  8. Pour the tempered egg-lemon mixture back into the skillet with the meatballs.
  9. Gently shake the pan or stir over low heat for 2-3 minutes until the sauce thickens into a velvety consistency, ensuring it does not reach a boil.
  10. Serve immediately, garnished with additional fresh herbs.