Bright, cozy Mediterranean comfort
These Greek meatballs in lemon sauce are tender, flavorful, and wrapped in a silky, tangy sauce that feels both comforting and fresh. Made with juicy beef meatballs seasoned with garlic, herbs, and onion, then simmered gently in a creamy lemon sauce, this dish is perfect for weeknight dinners or relaxed family meals. The bright citrus flavor balances the richness beautifully, making it feel lighter than classic comfort food while still deeply satisfying. If you love Mediterranean recipes, one-pan dinners, or cozy meals with bold flavor, this easy Greek-inspired dish deserves a spot in your recipe rotation.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
📝 Ingredients List
Greek Meatballs
- 1 lb ground beef
- ¼ cup breadcrumbs
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Lemon Sauce
- 2 cups chicken broth
- 2 large eggs
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon cornstarch
- Salt to taste
- Fresh parsley or dill, for garnish
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet with lid
- Mixing bowl
- Whisk
- Measuring cups & spoons
- Microplane or grater
- Wooden spoon or spatula
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Mix the meatballs: In a bowl, combine ground beef, breadcrumbs, grated onion, garlic, egg, parsley, oregano, salt, and pepper. Mix gently until just combined.
- Shape: Roll mixture into golf-ball-sized meatballs and set aside.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs and cook 5–6 minutes, turning gently until browned on all sides (they don’t need to be fully cooked yet). 🔥
- Simmer: Pour chicken broth into the skillet, bring to a gentle simmer, cover, and cook for 10 minutes until meatballs are cooked through.
- Prepare lemon sauce: In a bowl, whisk eggs, lemon juice, and cornstarch until smooth.
- Temper the sauce: Slowly whisk ½ cup of hot broth from the skillet into the egg mixture to warm it gently 🥣.
- Finish: Reduce heat to low and slowly pour the lemon mixture back into the skillet, stirring gently. Cook 2–3 minutes until the sauce thickens slightly and turns silky (do not boil). 🍋
- Serve: Garnish with fresh parsley or dill and serve warm.
💡 Pro Tips
- Creaminess control: Keep heat low after adding the lemon sauce to prevent curdling.
- Make ahead: Meatballs can be browned a day ahead and refrigerated until ready to simmer.
- Serving ideas: Delicious over rice, orzo, mashed potatoes, or with crusty bread.
- Storage: Store leftovers in an airtight container for up to 3 days; reheat gently on low heat.