• Meatballs in lemon-egg sauce (One World Kitchen)Source: One World Kitchen

A classic Greek dish, the eggs and lemon juice combine to create a luscious, creamy, tangy sauce for meatballs.






Skill level

Average: 0.5 (1 vote)


  • 500 g ground beef
  • ¼ cup long-grain uncooked white rice, rinsed
  • 1 cup onion, grated
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • ¼ tsp salt
  • ¼ tsp fresh ground black pepper
  • 2 eggs
  • 1 tbsp olive oil
  • 4 cups (1 L) chicken stock


Lemon-egg sauce

  • 3 eggs
  • 3 tbsp (60 ml) fresh lemon juice
  • 2 tbsp dill, chopped for garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Use hands to mix together beef, rice, onion, dill, parsley, salt, pepper, egg, and olive oil in a large bowl. Roll beef mixture into 16 small meatballs. 
  2. Place meatballs in a large saucepan full of the chicken stock. 
  3. Bring stock to a boil, then lower heat, cover, and simmer for about 30 minutes, or until meat is cooked through. Remove saucepan from the heat.
  4. To prepare the soup, beat eggs vigorously in a bowl until they are frothy. Add lemon juice to frothy eggs slowly, stirring constantly. Ladle some of the hot chicken broth into the egg-lemon mixture to temper it, stirring constantly as you do, then stir the entire egg-lemon mixture into the saucepan with the hot chicken broth. 
  5. Add meatballs into 4 individual serving bowls, then ladle some of the soup over each bowl.
  6. Sprinkle with fresh dill.