Greek Meatballs with Egg & Lemon Sauce

These Greek meatballs (keftedes) bring together two beloved Greek techniques in one dish: herb-and-rice meatballs fried golden, then bathed in avgolemono, the silky egg-lemon sauce that’s the cornerstone of Greek home cooking.

The meatballs contain uncooked rice mixed right into the ground lamb (or beef) with onion, garlic, oregano, basil or mint, and parsley. The rice cooks inside the meatballs as they simmer in stock, swelling and absorbing the meat juices. Frothed egg whites beaten into the mix keep the meatballs light and tender rather than dense and heavy.

The avgolemono sauce is built from the meatball poaching liquid. Reserved egg yolks and a whole egg get beaten until frothy, then lemon juice whisks in gradually, followed by the hot stock added bit by bit. This slow tempering is what creates a creamy, emulsified sauce without any cream or butter. The sauce thickens over low heat with constant stirring, but it must not boil or it separates into a curdled mess.

Kitchen Tips

• Beat the egg whites until frothy before mixing into the meatball mixture. This is what keeps them light
• Fry the meatballs gently over low heat. High heat burns the outside before the rice inside can cook
• Temper the egg-lemon mixture slowly with the hot stock. Adding hot liquid too fast scrambles the eggs
• Never let the sauce boil once the eggs are in. Low heat and constant stirring are a must

Variations

• Use fresh mint instead of basil for a more traditional Greek herb profile
• Add a pinch of cinnamon to the meatball mixture for a warmer, more Eastern Mediterranean flavor
• Serve with orzo pasta instead of rice for a different Greek starch pairing