Greek Meatballs in Avgolemono sauce (Lemon-Egg Sauce)

>> Thursday, March 10, 2016

Gray, chilly March has sunk into our bones. We’re fighting steady against seasonal darkness blues and late winter cold germs, but a dose of sunshine and a glimpse of Greek islands are welcome.

Would like to join us on the island of Santorini?
This recipe is a mash-up of two of our current favorites. Yes, we’re continuing our love affair with the lowly meatball, and we’ll never get tired of the tangy avgolemono soup. This traditional Greek egg and lemon soup turns into a creamy and fortifying stew with our turkey-beef blend meatballs (keftedes). Keftedes are often made of ground lamb, but I just can’t handle the taste of lamb , so it's beef for me!

If we were dining in Santorini, we might order avgolemono because it’s a tradition during Lent, when some people avoid eating meat. We might also lay out in the sun all day until our creaky joints loosen up. I think it’s time for a trip someplace warm!


½ lb. ground beef
½ lb ground turkey
1/3 cup long grain rice, uncooked
½ cup red onion, finely chopped
1 clove garlic, minced
2 tsp mint, finely chopped
2 tbsp parsley, finely chopped
1/3 cup finely crumbled feta cheese
1 large egg
1/2 cup fine bread crumbs3 cups chicken stock or broth

For the sauce:
2 large eggs at room temperature
1/3 cup lemon juice (about 2-3 lemons)


Stir together all meatball ingredients except  the broth. Roll into meatballs the size of a ping-pong ball. Place in a dutch oven and cover with the broth. Bring to a boil, reduce heat, and cover. Cook for 30 minutes. Pour the broth into a measuring cup and allow to cool slightly. You can keep the lid on the meatballs and keep them warm in the oven while making the sauce.

Whisk the eggs in a medium bowl until light and frothy. Slowly whisk in the lemon juice, then whisk in the broth a little at a time. Pour the lemon sauce over the meatballs and return the pot to very low heat. Allow the mixture to thicken slowly on low heat – be careful not to let the pot boil or the eggs will curdle.
When the sauce is at a thickness you like, remove from heat and serve.
Serves 4.


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