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Greek Meatballs in Lemon Sauce Recipe

Greek Meatballs in Lemon Sauce is the perfect spring supper — tender herbed meatballs made with lamb and pork, served in a silky, tangy lemon-egg sauce that's luxurious without any cream or butter.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb ground lamb
  • 1/2 lb ground pork
  • 1 egg, lightly beaten
  • 1/2 cup cooked rice
  • 1/2 yellow onion, minced
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp onion salt
  • 3 eggs (for lemon sauce)
  • 2 1/2–3 lemons, juiced
  • 1 pinch salt (for sauce)

Equipment

  • Mixing bowl
  • stand mixer (optional)
  • stockpot
  • Saucepan
  • Whisk
  • Fine-Mesh Strainer
  • platter

Method
 

  1. Place all meatball ingredients into a large mixing bowl or the bowl of a stand mixer. Mix everything thoroughly but gently — do not overmix.
  2. Cover and refrigerate the mixture for 1–2 hours to allow the flavors to meld.
  3. Shape the mixture into 1 1/2-inch meatballs and set them on a platter.
  4. Bring about 4 1/2 cups of water to a boil in a wide stockpot. Gently place the meatballs into the water so that it almost covers them. Lower the heat and simmer, covered, for about 15 minutes. Avoid rapid boiling.
  5. Remove cooked meatballs to a platter and keep warm while preparing the sauce.
  6. In a medium bowl, whisk eggs thoroughly. Add lemon juice and a pinch of salt, whisking to combine.
  7. Remove 2 cups of the meatball cooking liquid and strain it. Slowly whisk 1/2 cup of the hot liquid into the egg mixture to temper it, then gradually add the rest while whisking constantly.
  8. Pour the sauce into a clean saucepan and cook gently over low heat for a few minutes until slightly thickened. Do not let it boil or simmer.
  9. Serve meatballs in shallow bowls over the lemon sauce and garnish with fresh parsley.

Notes

Use fresh herbs for the best flavor. If your sauce curdles slightly, just strain it through a fine mesh sieve. Leftovers can be gently reheated, but avoid boiling the sauce to keep it smooth. Dried dill can be used if fresh is unavailable.
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