Greek Meatballs in Egg-Lemon Sauce
This recipe crafts tender Greek meatballs (keftedes) infused with herbs and rice, gently simmered in chicken stock. The dish is then finished with a classic, creamy Avgolemono (egg-lemon) sauce, offering a comforting and tangy main course.
Equipment
- 1 Large Mixing Bowl
- 1 Large Pot or Dutch Oven Heavy-bottomed for even browning and simmering
- 1 Whisk For preparing the Avgolemono sauce
- 1 Fine-Mesh Strainer To remove pulp and seeds from lemon juice
- 1 Cutting Board and Chef's Knife For preparing aromatics and herbs
Ingredients
Main
- 1 pound beef ground
- 1/3 cup rice long grain, uncooked
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- 2 tablespoon parsley finely chopped, fresh, or 1 1/2 tsp. dried
- 1 teaspoon mint dried
- To Taste: salt
- To Taste: pepper freshly ground
- 1 large egg
- 1/2 cup flour all-purpose
- 2-3 cups chicken stock or broth
- For the Sauce:
- 2 large eggs at room temperature
- 2 or 3 large lemons juiced and strained
Instructions
- In a large mixing bowl, combine ground beef, uncooked long-grain rice, finely chopped yellow onion, minced garlic, finely chopped parsley, dried mint, salt, and freshly ground pepper. Add one large egg and mix gently until just combined, being careful not to overmix.
- Form the mixture into small, uniform meatballs, approximately 1-inch in diameter.
- Place 1/2 cup all-purpose flour in a shallow dish. Lightly dredge each meatball in flour, shaking off any excess.
- In a large pot or Dutch oven, heat a little oil over medium-high heat. Brown the floured meatballs on all sides in batches, taking care not to overcrowd the pot. Remove browned meatballs and set aside.
- Return all browned meatballs to the pot. Pour in 2-3 cups of chicken stock, ensuring the meatballs are mostly submerged. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the meatballs are cooked through and the rice is tender.
- While the meatballs simmer, juice and strain 2-3 large lemons to ensure no pulp or seeds are present. Set aside.
- In a separate bowl, whisk the 2 room-temperature large eggs until frothy. Slowly, while continuously whisking, ladle in a small amount of the hot broth from the simmering meatballs into the egg mixture to temper them.
- Gradually whisk in more hot broth into the tempered egg mixture, about 1-2 cups in total. Then, whisk in the strained lemon juice.
- Remove the pot of meatballs from the heat. Slowly pour the egg-lemon mixture into the pot, gently shaking or swirling the pot to incorporate the sauce. Do not return the pot to a boil after adding the Avgolemono.
- Allow the sauce to thicken slightly for a few minutes off the heat. Serve the Greek meatballs in egg-lemon sauce immediately, optionally garnished with fresh parsley.
Notes
For the meatballs, avoid overmixing the ground beef to ensure a tender texture. The rice not only acts as a binder but also adds a pleasant bulk and helps absorb the simmering liquid. Ensure the meatballs are evenly browned before simmering to build a robust flavor base. When preparing the Avgolemono sauce, it is crucial to temper the eggs slowly with hot broth, whisking constantly, to prevent scrambling. Use room temperature eggs for better emulsification. Never boil the sauce after adding the egg-lemon mixture, as it will curdle. Freshly squeezed and strained lemon juice is non-negotiable for the best flavor and smooth texture.