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Soft, Juicy Greek Beef Meatballs in Tangy Lemon Sauce

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Deliciously soft and juicy meatballs enveloped in a tangy lemon sauce, celebrating Greek flavors.

Ingredients

Scale
  • 1 lb Ground Beef (80/20 fat ratio)
  • 1 cup Fresh Breadcrumbs (soaked in milk or water)
  • 1 Egg
  • 1 Onion (finely grated)
  • 2 cloves Garlic (minced)
  • 1/4 cup Fresh Mint (chopped)
  • 1/4 cup Fresh Parsley (chopped)
  • 1 tsp Dried Oregano
  • 1 tsp Lemon Zest
  • Salt (to taste)
  • Black Pepper (to taste)
  • Olive Oil (for browning)
  • 1 cup Chicken Broth (warm, low-sodium)
  • 1/4 cup Fresh Lemon Juice
  • 2 Eggs (for Avgolemono sauce)

Instructions

  1. Combine the ground beef, soaked breadcrumbs, egg, grated onion, minced garlic, chopped mint, chopped parsley, dried oregano, lemon zest, salt, and black pepper in a large bowl.
  2. Mix everything together gently, avoiding overmixing.
  3. Shape the mixture into uniform balls, about 1 to 1.5 inches in diameter.
  4. Brown the meatballs in a skillet with olive oil over medium-high heat for about 5-7 minutes.
  5. Remove the browned meatballs and set them aside.
  6. Prepare the lemon sauce by adding chicken broth to the same skillet, scraping up browned bits.
  7. Whisk the eggs until frothy, then gradually whisk in lemon juice.
  8. Temper the eggs by slowly mixing in hot broth.
  9. Combine the tempered mixture back into the skillet and cook until the sauce thickens.
  10. Nestle the meatballs back into the sauce.
  11. Simmer gently for 15-20 minutes until fully cooked.
  12. Final touches: Adjust seasoning to taste.
  13. Garnish with fresh parsley or mint before serving.

Notes

Serve with rice, orzo, or crusty bread to soak up the lemon sauce. Leftovers can be kept in the refrigerator for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/greek-beef-meatballs-tangy-lemon-sauce/

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