Greek Avgolemono Meatballs with Dill and Lemon Broth
Tender meatballs in a creamy and tangy broth
This comforting dish features juicy meatballs served in a silky avgolemono sauce infused with lemon and dill, perfect for a heartwarming meal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Meatballs
For the Avgolemono Sauce
For the Broth
Preparation
Marinating the Meatballs
Combine ingredients
In a large bowl, combine the ground meat, onion, garlic, dill, breadcrumbs, and egg.
Season and mix
Season with salt and pepper. Mix well until all ingredients are fully incorporated.
Shape and chill
Shape into small meatballs and refrigerate for at least 30 minutes to allow flavors to meld.
Preparing the Avgolemono Sauce
Heat broth
In a separate saucepan, heat the chicken broth until just steaming.
Whisk eggs and lemon
In a bowl, whisk together the eggs and lemon juice until smooth.
Temper the eggs
Gradually add the hot broth to the egg mixture, whisking continuously to prevent curdling.
Ensure broth is only warmed and not boiling to prevent curdling the eggs. Chill a spoon and use it to check the thickness of your sauce quickly.
Cooking Process
Sautéing Vegetables
Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until softened and translucent.
Cooking Meatballs
Add the meatballs to the pot and cook until browned on all sides.
Combining Everything
Pour the avgolemono sauce into the pot with meatballs and gently stir in dill.
Plating & Serving
Greek Avgolemono Meatballs with Dill and Lemon Broth
Greek Avgolemono Meatballs with Dill and Lemon Broth
Serve and Garnish
Serve the meatballs and broth in shallow bowls, ensuring each serving has plenty of sauce. Garnish with extra dill and a lemon wedge.