Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tender, soft meatballs filled with rice and herbs, simmered slowly in a silky, tangy lemon-egg (avgolemono) sauce that combines bright citrus with savory depth for a classic Greek comfort dish.

  • Total Time: 1 hour
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 lb ground beef (or a combo of beef and pork for extra flavor)
  • 1 small onion, finely grated
  • 1/4 cup uncooked arborio rice, rinsed
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 egg (for meatball mixture)
  • Salt and black pepper, to taste
  • 1/2 teaspoon dried oregano
  • 4 cups chicken broth (homemade or store-bought)
  • 2 tablespoons olive oil
  • 2 eggs (for avgolemono sauce)
  • Juice of 2 lemons (about 1/4 cup)
  • Salt and pepper, to taste (for sauce)

Instructions

  1. Rinse the arborio rice under cold water to remove excess starch, then drain.
  2. In a large bowl, combine ground beef, grated onion, rinsed arborio rice, chopped parsley, chopped dill, 1 egg, dried oregano, salt, and black pepper. Gently mix with your hands until evenly combined without overworking.
  3. Shape the mixture into golf ball-sized meatballs and place them on a tray or plate.
  4. Chill the meatballs in the refrigerator for 15 to 20 minutes.
  5. In a large wide pan or deep skillet, bring the chicken broth and olive oil to a gentle simmer over medium-low heat.
  6. Carefully add the chilled meatballs to the simmering broth, spacing them apart. Cover and simmer on low for about 30 minutes, until the rice is tender and meatballs are cooked through.
  7. In a separate bowl, whisk the 2 eggs, then slowly whisk in the lemon juice until smooth and bright.
  8. Temper the egg-lemon mixture by slowly whisking in a ladle of hot broth from the pot until warmed.
  9. Pour the tempered egg-lemon mixture back into the pot with the meatballs, stirring gently.
  10. Warm the sauce on very low heat, stirring constantly, just until it thickens slightly. Do not allow the sauce to boil to prevent curdling.

Notes

Use a wide stainless steel sauté pan with a lid for best, even cooking and to prevent meatballs from sticking or breaking apart., Rinse the uncooked rice thoroughly to remove excess starch and prevent gummy texture inside meatballs., Do not boil the avgolemono sauce after adding the egg-lemon mixture to avoid curdling; warm it gently on low heat instead., Avoid overcrowding the pan when simmering meatballs to ensure even cooking and maintain shape., Make meatballs up to 24 hours ahead and refrigerate to help hold their shape., Raw meatballs can be frozen for up to 3 months; freeze on a tray first, then transfer to sealed bags., Freeze cooked meatballs without the avgolemono sauce; reheat gently with broth and add fresh sauce for best texture., Reheat leftovers gently on stove with broth to 165°F (74°C); microwaving should be done on low power in short bursts and with stirring to maintain sauce quality.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 serving (approximate)
  • Calories: Approximately 350 calories per serving
  • Fat: Approximately 20 grams per serving
  • Carbohydrates: Approximately 15 grams per serving
  • Protein: Approximately 25 grams per serving