Greek Meatballs With Egg & Lemon Sauce
Description
These Greek-style meatballs are a comforting classic that balances savory, spiced meat with a bright, tangy sauce. Made with ground lamb or beef, the meatballs are infused with garlic, onion, rice, and fresh herbs like parsley and oregano. The uncooked rice inside helps absorb the flavorful broth, creating a tender texture. The sauce, a traditional lemon-egg mixture, is silky and luxurious without being heavy. Perfect for a hearty weeknight dinner or a special family meal, this dish pairs beautifully with a simple salad or crusty bread to soak up every drop of the sauce.Ingredients
Directions
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In a large bowl, combine ground meat, minced onion, garlic, uncooked rice, parsley, basil or mint, oregano, salt, and pepper.
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Separate three eggs, reserving two yolks and one whole egg for the sauce.
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Beat the two reserved egg whites until frothy, then add them to the meat mixture.
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Gently mix the meat mixture with your hands or a fork until just combined, then form into walnut-sized balls.
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Heat vegetable oil in a large skillet over medium-low heat.
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Fry the meatballs in batches until lightly browned on all sides, being careful not to overcook.
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Transfer the browned meatballs to a saucepan.
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Add enough chicken or beef stock to cover the meatballs, bring to a simmer, and cook uncovered for 20 minutes.
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Carefully pour the stock through a sieve into a measuring cup, reserving 1 1/2 cups of liquid. Return the meatballs to the saucepan.
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In a separate bowl, beat the reserved egg yolks and the whole egg together until frothy.
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Whisk the lemon juice into the egg mixture, then slowly whisk in the hot stock, a little at a time, to temper the eggs.
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Pour the sauce mixture over the meatballs in the saucepan.
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Cook over low heat, stirring constantly, until the sauce thickens enough to coat the meatballs. Do not let it boil.
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Serve the meatballs and sauce over a bed of cooked rice, sprinkled with additional fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 466.3kcal
- % Daily Value *
- Total Fat 25.7g40%
- Saturated Fat 10.2g51%
- Cholesterol 132.8mg45%
- Sodium 124.3mg6%
- Total Carbohydrate 9.1g4%
- Dietary Fiber 1.1g5%
- Sugars 1.1g
- Protein 45.3g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prevent the sauce from curdling, ensure the heat is very low when adding the egg mixture and do not allow it to boil. If the sauce becomes too thick, whisk in a little more warm stock.
You can substitute the uncooked rice inside the meatballs with breadcrumbs if you prefer a softer texture, though the rice absorbs the juices beautifully.
For a richer flavor, use half lamb and half beef for the ground meat mixture.
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or stock to loosen the sauce.
greek, meatballs, lamb, beef, lemon sauce, egg sauce, rice, herbs, oregano, parsley, dinner, comfort food, simmered, mediterranean, garlic, onion
