Greek Meatballs with Egg-Lemon Sauce

Around 3pm today I was hit with a strong craving for greek food, but since my favorite greek restaurants are both 45 minutes away from my home, I would have to come up with other options for this weeknight. My specific craving was for roasted lamb and rice with egg lemon sauce. While there was no way I was going to pull off a roasted leg of lamb on a Monday night after work and the gym, I could definitely do meatballs. I learned how to make Avgolemono soup at a cooking class last Spring at Eurostoves, I figured that if I thickened it up it could definitely work as a sauce for the meatballs. I was right! This definitely hit the spot for tonight, I will definitely need to hit up the Olympia or Phoenician restaurants soon!

Greek Meatballs with Egg-Lemon Sauce
Just the Tip
Serves 4

Here’s what I used:

For the meatballs:

  • 1 lb ground lamb
  • 1/3 cup long rice, uncooked
  • 1 small onion, grated
  • 1 clove garlic, grated/minced
  • 2 tbsp chopped fresh parsley
  • 2 tsp penzey’s greek seasoning
  • freshly ground pepper and a pinch of salt
  • 1 beaten egg
  • 1/2 cup white whole wheat flour
  • 2 cups chicken broth

For the sauce:

  • juice of two lemons
  • 2 room temperature eggs

Here’s what I did:

  1. In a large bowl, mix together all of the meatball ingredients except for the chicken broth and flour. Careful not to over mix.
  2. Bring the chicken broth up to a slight bubble in a large pot.
  3. Pour the flour into a small dish. Using an ice-cream scoop or a spoon, form your meatballs. Toss them in the flour, shaking off any excess, then gently add to the simmering broth. Cover, reduce heat to low, and simmer for 45 minutes.
  4. Meanwhile, make some rice or noodles to serve with the meatballs if you like.
  5. After 45 minutes, remove the meatballs to a dish and cover with foil to keep warm.
  6. Whisk the eggs until they are frothy and pour in the lemon juice, whisking to combine. Ladle a little of the warm broth into the egg/lemon mixture to temper the eggs so they don’t scramble due to the shock of the heat. Once tempered, pour the egg mixture into the remaining broth and cook over very low heat until thickened — careful not to boil.
  7. Serve the sauce with the meatballs and your starch of choice.

One thought on “Greek Meatballs with Egg-Lemon Sauce

  1. […] Greek Meatballs with Egg-Lemon Sauce […]

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