Main Course · Dinner · Mediterranean ·

Greek Avgolemono Meatballs with Dill and Lemon Broth

Name: Greek Avgolemono Meatballs with Dill and Lemon Broth
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 500g ground beef or lamb; 1 small onion, finely chopped; 2 garlic cloves, minced; 1/4 cup fresh dill, chopped; 1/4 cup breadcrumbs; 1 large egg; Salt and pepper, to taste; 2 cups chicken broth; 2 large eggs; Juice of 2 lemons; Salt and pepper, to taste; 1 tablespoon olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1/4 cup fresh dill, chopped

This comforting dish features juicy meatballs served in a silky avgolemono sauce infused with lemon and dill, perfect for a heartwarming meal.

4.4(422 reviews)

·By Ethan Brooks·August 21, 2025

Greek Avgolemono Meatballs with Dill and Lemon Broth — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Meatballs

For the Avgolemono Sauce

For the Broth

Nutrition

Per serving

Calories: 497 kcal
Protein: 34 g
Carbs: 12.25 g
Fat: 35.25 g
Fiber: 1 g

Whole recipe

Total

Calories: 1986 kcal
Protein: 136 g
Carbs: 49 g
Fat: 141 g
Fiber: 4 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g ground beef or lamb	1430	110	0	110	0
1 small onion finely chopped	28	1	7	0	1
2 garlic cloves minced	9	0	2	0	0
1/4 cup fresh dill chopped	5	0	1	0	1
1/4 cup breadcrumbs	100	3	20	1	1
1 large egg	70	6	1	5	0
Salt and pepper to taste	0	0	0	0	0
2 cups chicken broth	30	3	2	1	0
2 large eggs	140	12	2	10	0
Juice of 2 lemons	12	0	4	0	0
Salt and pepper to taste	0	0	0	0	0
1 tablespoon olive oil	120	0	0	14	0
1 small onion diced	28	1	7	0	1
2 garlic cloves minced	9	0	2	0	0
1/4 cup fresh dill chopped	5	0	1	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Meatballs

1
Combine ingredients
In a large bowl, combine the ground meat, onion, garlic, dill, breadcrumbs, and egg.
2
Season and mix
Season with salt and pepper. Mix well until all ingredients are fully incorporated.
3
Shape and chill
Shape into small meatballs and refrigerate for at least 30 minutes to allow flavors to meld.

Preparing the Avgolemono Sauce

1
Heat broth
In a separate saucepan, heat the chicken broth until just steaming.
2
Whisk eggs and lemon
In a bowl, whisk together the eggs and lemon juice until smooth.
3
Temper the eggs
Gradually add the hot broth to the egg mixture, whisking continuously to prevent curdling.
Tip: 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.

How to Make Greek Avgolemono Meatballs with Dill and Lemon Broth

Total time: 2 h · Yields 4 servings

1
Sautéing Vegetables
Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until softened and translucent.
2
Cooking Meatballs
Add the meatballs to the pot and cook until browned on all sides.
3
Combining Everything
Pour the avgolemono sauce into the pot with meatballs and gently stir in dill.