The Softest and Juiciest Greek Meatballs in Lemon Sauce

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These Greek meatballs in lemon sauce are the kind of dish that brings a smile to every face at the dinner table. Bursting with Mediterranean flavor and swimming in a silky, tangy lemon sauce, they strike a perfect balance between comfort food and vibrant cuisine. Each bite is tender, juicy, and full of herbs, with the lemon sauce adding a fresh, zesty finish that wakes up your palate.

Perfect for a cozy family dinner or an impressive dish for guests, these meatballs are simple to make yet taste like something you’d find at a Greek taverna. Serve them over rice, orzo, mashed potatoes, or with warm crusty bread to soak up every drop of that luscious sauce.

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Why You’ll Love This Greek Meatballs in Lemon Sauce

• Ultra tender and juicy thanks to the perfect meat blend and preparation technique.
• A refreshing, velvety lemon sauce that adds brightness to every bite.
• Simple ingredients with bold Mediterranean flavors.
• Great for meal prep—tastes even better the next day.
• Family-friendly, freezer-friendly, and versatile for serving.

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Preparation Phase & Tools to Use

To get the best results for these Greek meatballs, you’ll want to start with a few essential tools:

• Large Mixing Bowl: For combining your meatball mixture without overworking it.
• Microplane or Garlic Press: Essential for finely grating garlic and zesting the lemon, which are key flavor components.
• Non-stick or Stainless Steel Skillet: To get a golden sear on the meatballs before simmering.
• Whisk and Saucepan: For making a smooth lemon sauce without lumps.
• Tongs or Slotted Spoon: Handy for turning and lifting the meatballs without breaking them.

Each tool plays a role in maximizing flavor, texture, and ease. Skipping or substituting tools can lead to uneven cooking or a less refined sauce.

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Preparation Tips

Use ground beef with a bit of fat (80/20 works great) or a mix of beef and pork for juicier meatballs. Don’t overmix the meat—just until everything is combined—to keep them soft. Chill the mixture for 15–20 minutes if you have time; it helps shape the meatballs easily. When browning, avoid overcrowding the pan so they sear rather than steam. Lastly, slowly whisk the lemon juice into the sauce at the end to keep it smooth and avoid curdling.

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Ingredients for The Softest and Juiciest Greek Meatballs in Lemon Sauce

For the Meatballs:

• 1 lb (450g) ground beef (or mix with ground pork for extra tenderness)
• 1 small onion, grated
• 2 cloves garlic, finely minced
• 1/3 cup breadcrumbs (preferably fresh)
• 1/4 cup milk
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for frying)

For the Lemon Sauce:

• 2 cups chicken broth (preferably low sodium)
• 2 large eggs
• 1/3 cup freshly squeezed lemon juice (about 2 lemons)
• 1 tbsp cornstarch (optional, for thickening)
• Salt and pepper to taste

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Step 1: Prepare the Meatball Mixture

In a large bowl, combine the grated onion, garlic, breadcrumbs, and milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to soften and absorb the flavors. Then add the ground meat, egg, parsley, oregano, salt, and pepper. Gently mix until just combined—do not overmix or the meatballs can become tough.

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Step 2: Shape and Sear the Meatballs

With damp hands or a small scoop, form the mixture into small oval or round meatballs (about 1.5 inches wide). Heat olive oil in a large non-stick or stainless steel skillet over medium-high heat. Add meatballs in batches without overcrowding and sear them on all sides until browned. They don’t need to be fully cooked through at this stage—just nicely browned.

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Step 3: Simmer the Meatballs

Once all meatballs are browned, return them to the pan. Pour in the chicken broth until the meatballs are just covered. Reduce heat to medium-low, cover, and simmer for about 15–20 minutes, until they are cooked through and tender.

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Step 4: Prepare the Avgolemono (Lemon Egg Sauce)

In a bowl, whisk together the eggs and lemon juice. To temper the eggs and avoid curdling, slowly whisk in a ladleful of hot broth from the pan while continuously stirring. Repeat with another ladleful. Then slowly pour this egg mixture back into the pan with the meatballs while stirring constantly. Do not let the sauce boil—keep it on low heat.

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Step 5: Finish and Serve

Let the meatballs sit in the sauce for 2–3 more minutes on low heat until it thickens slightly and coats the meatballs. If needed, mix a tablespoon of cornstarch with cold water and add to the pan to thicken the sauce further. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra parsley and lemon zest if desired.

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Notes

These meatballs are incredibly forgiving and can be adapted to suit your preferences. For a richer flavor, substitute part of the chicken broth with vegetable stock or even white wine. If you prefer a thicker lemon sauce, don’t hesitate to use a small amount of cornstarch slurry—just ensure it’s added before the egg-lemon mixture. You can also add a pinch of nutmeg or a small amount of grated Parmesan for a more complex flavor.

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Watch Out for These Mistakes While Cooking

• Overmixing the meat: This can lead to dense, rubbery meatballs. Mix just until the ingredients are combined.
• Skipping the breadcrumb soak: The breadcrumb and milk mixture helps lock in moisture.
• Not searing properly: Make sure the pan is hot and don’t overcrowd. A good sear builds flavor.
• Boiling the lemon sauce: High heat can curdle the eggs. Always temper the eggs and keep the heat low after adding.
• Not tasting before serving: Adjust salt, pepper, and lemon to your liking at the end.

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Storage Instructions

Let the meatballs cool completely before storing. They can be kept in an airtight container in the fridge for up to 4 days. For longer storage, freeze them (with or without sauce) for up to 2 months. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. Avoid microwaving at high heat, as it may cause the sauce to split.

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Estimated Nutrition (per serving, based on 4 servings):

• Calories: 330 kcal
• Protein: 24g
• Fat: 20g
• Saturated Fat: 6g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 1g
• Sodium: 450mg
• Cholesterol: 120mg

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Frequently Asked Questions

What makes these meatballs so tender?

The soaked breadcrumbs and the gentle mixing technique help keep the meatballs moist and soft.

Can I use ground turkey or chicken instead?

Yes! Ground turkey or chicken work great—just be careful not to overcook them as they can dry out faster than beef.

How do I keep the lemon sauce from curdling?

Always temper the egg-lemon mixture with hot broth first, and don’t let the sauce boil after it’s added.

Can I make this dish ahead of time?

Definitely. It actually tastes better the next day as the flavors develop. Store in the fridge and gently reheat before serving.

What should I serve with Greek meatballs in lemon sauce?

Rice, mashed potatoes, crusty bread, or orzo are all excellent choices to soak up the sauce.

Is this recipe gluten-free?

Not by default, but you can easily make it gluten-free by using GF breadcrumbs and checking the broth’s label.

Can I thicken the sauce without eggs?

Yes. You can skip the egg and use a simple cornstarch slurry instead for a thickened lemony sauce.

Can I double the recipe for a crowd?

Absolutely. Just use a larger pan or work in batches, and ensure the sauce covers the meatballs evenly when simmering.

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Conclusion

The Softest and Juiciest Greek Meatballs in Lemon Sauce is a celebration of simplicity and flavor. It’s the kind of dish that turns an ordinary meal into something unforgettable, perfect for both cozy nights and special occasions. With a little care and the right technique, you’ll have a Mediterranean masterpiece ready to impress everyone at the table.

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