Ingredients
Scale
- 1.5 lbs Ground Meat (80/20 Beef and Beef blend)
- 1 Large Egg
- 1/2 cup Dried Breadcrumbs
- 1/4 cup Freshly Chopped Mint and Parsley
- 2 tablespoons Olive Oil (for searing)
- 4 cups Chicken Broth (low sodium)
- 1/2 cup Fresh Lemon Juice
- 3 Large Eggs (for Avgolemono sauce)
Instructions
- Step 1: In a large bowl, combine the ground meat, 1 large egg, breadcrumbs, mint, and parsley. Season generously with salt and pepper. Gently mix until just combined, then roll the mixture into uniform 1-inch meatballs.
- Step 2: Heat the olive oil in a large, wide pot or Dutch oven over medium-high heat. Sear the meatballs in batches, turning them until they are browned on all sides (they do not need to be cooked through yet). Remove the meatballs and set aside, draining any excess fat from the pot.
- Step 3: Return the meatballs to the pot. Pour the 4 cups of chicken broth over the meatballs, ensuring they are mostly submerged. Bring the broth to a gentle simmer, cover, and cook for 15 to 20 minutes, or until the meatballs are tender and fully cooked.
- Step 4: While the meatballs simmer, prepare the Avgolemono sauce base. In a separate bowl, vigorously whisk the 3 large eggs until pale and frothy, then slowly whisk in the 1/2 cup of fresh lemon juice.
- Step 5: Temper the sauce. Ladle about 2 cups of the hot broth from the meatball pot into a measuring cup. While continuously whisking the egg/lemon mixture, very slowly pour the hot broth into it to raise the temperature of the eggs without scrambling them.
- Step 6: Remove the pot of meatballs from the heat source. Pour the tempered Avgolemono mixture slowly back into the pot with the meatballs and broth, gently swirling the pot (do not stir vigorously). The sauce will thicken slightly. Serve immediately, as reheating Avgolemono can cause the eggs to curdle.
Notes
- Reheating Avgolemono requires extreme care; warm the leftovers very gently over low heat, stirring minimally, or enjoy them cold, as microwaving will almost certainly cause the egg sauce to separate and curdle.
- The key to successful Avgolemono is tempering: continuously whisk the egg mixture while pouring in the hot broth very slowly, ensuring you raise the eggs' temperature gradually before incorporating them into the main pot.
- Serve these juicy meatballs and their ample lemon sauce over creamy orzo pasta, fluffy white rice, or use crusty bread to fully capture every drop of the luxurious sauce.
- Cooked leftovers should be kept refrigerated in an airtight container for up to 3 days; the flavor often deepens overnight, though be aware the delicate sauce may thin out slightly upon cooling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American