Greek Meatballs in Egg-Lemon Sauce
Savory Greek meatballs are simmered in a tangy egg-lemon sauce, creating a dish that bridges the gap between a hearty soup and a rich stew.
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Instructions
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Start heating 2 cups of chicken broth in a large pot or Dutch oven.
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In a bowl, combine ground beef, rice, onion, garlic, parsley, mint, salt, pepper, and egg; mix thoroughly.
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Place flour in a shallow pan. Shape the meat mixture into walnut-sized balls and roll them in flour to coat, shaking off excess.
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Once the broth is boiling, carefully add the meatballs to the pot, ensuring they are covered with liquid; add more broth if needed.
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Cover and simmer over low heat for 45 minutes, adding more broth if the liquid level drops below one cup.
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To prepare the egg-lemon sauce, whisk eggs until frothy, then slowly whisk in lemon juice.
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Gradually whisk one cup of hot liquid from the pot into the egg-lemon mixture to temper it.
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Remove the pot from heat and stir in the tempered egg-lemon mixture.
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Return the pot to very low heat and warm until the sauce thickens, taking care not to let it boil.