Description
Experience the comforting taste of Mediterranean cuisine with these soft and juicy Greek meatballs, wrapped in a velvety lemon sauce.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, finely grated
- 1/4 cup arborio rice, uncooked
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 egg
- Salt and black pepper to taste
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 eggs
- Juice of 2 lemons (about 1/4 cup)
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground beef and finely grated onion.
- Add uncooked arborio rice, chopped parsley, dill, and one egg; mix until just combined.
- Shape the mixture into golf ball-sized meatballs and chill in the fridge for 15-20 minutes.
- In a wide pot, heat chicken broth and olive oil.
- Carefully place the chilled meatballs into the simmering broth and cover; cook over low heat for about 30 minutes.
- In a separate bowl, whisk together the two eggs and lemon juice, then temper with hot broth.
- Pour the tempered mixture back into the pot and stir gently; keep the heat low until the sauce thickens.
- Serve the meatballs warm, ladled with the silky lemon sauce, garnished with dill or lemon slices.
Notes
This dish can be personalized with seasonal additions like zucchini or cherry tomatoes. Experiment with spices like cumin for a twist or consider protein swaps for variety.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg