Greek Meatballs in Egg-Lemon Sauce

Greek meatball soup

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Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 5 servings
Yield: 20 to 30 meatballs
Nutrition Facts (per serving)
474 Calories
22g Fat
29g Carbs
38g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 474
% Daily Value*
Total Fat 22g 29%
Saturated Fat 8g 39%
Cholesterol 201mg 67%
Sodium 656mg 29%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 38g
Vitamin C 30mg 151%
Calcium 75mg 6%
Iron 5mg 27%
Potassium 810mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stews and braises are very popular in Greece, especially when served with a warm crusty bread for dipping in the sauce. A staple of Greek cooking, avgolemono (av-go-LE-mo-no) is a creamy egg-lemon sauce that is often added to meats, vegetables, and soups.


  • 1 pound ground beef

  • 1/3 cup long-grain rice, uncooked

  • 1 small yellow onion, finely chopped

  • 1 clove garlic, minced

  • 2 tablespoons finely chopped fresh parsley, or 1 1/2 teaspoons dried

  • 1 teaspoon dried mint

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 large egg

  • 1/2 cup all-purpose flour

  • 6 cups chicken stock, or broth

For the Sauce:

  • 2 large eggs, at room temperature

  • 2 to 3 large lemons, juiced and strained

Steps to Make It

  1. Combine ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl.

  2. Add egg to mixture and mix well.

  3. Place flour in a shallow pan.

  4. With floured hands, shape into walnut-sized balls. Roll meatballs lightly in flour and shake off excess.

  5. Heat two cups of the chicken broth in a Dutch oven or large pot until boiling.

  6. Carefully place the meatballs in a layer on the bottom of the pot. Add more chicken broth if needed, just to cover the meatballs.

  7. Simmer covered, over low heat for 45 minutes.

  8. Add more broth if less than 1 cup remains.

For the Egg-Lemon Sauce:

  1. Using a whisk, beat the eggs in a medium bowl until frothy.

  2. Slowly whisk in the lemon juice.

  3. Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs.

  4. Remove pot from heat and add egg-lemon mixture stirring gently.

  5. Heat over very low heat until sauce thickens and is heated through.

  6. Take care not to allow the sauce to boil or the eggs will curdle.