Greek Meatballs in Lemon Sauce

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Greek Meatballs in a luxurious tangy lemon sauce

Greek Meatballs in Lemon Sauce is the ideal spring supper — the herbed meatballs are satisfying but light in texture, and the pale yellow sauce is tangy, silky, and utterly luxurious without any cream or butter whatsoever.

Incredibly flavorful and light Greek Meatballs in Lemon Sauce

I didn’t intend to post this dish today, it jumped the queue and muscled in front of several other very nice recipes, but some of the best have a tendency to do that.  I just couldn’t hold it back, even for a few days.  Greek meatballs in lemon sauce has been on my list of things to make for a while, and when a reader, Alexandra, emailed me her favorite recipe yesterday I leapt into action.  Alexandra was born in Athens, and now lives outside the city of Veria, in northern Greece.  She follows TVFGI and thought I would like these…she was right!  These meatballs have so much flavor, and a divine tender bite, they almost melt in your mouth.

Greek meatballs in a light lemon egg sauce

The amazing texture of these meatballs is due to several factors.  For one thing, they’re made with a mix of ground pork and lamb, and ground pork cooks up especially tender, so any time you add it to beef or lamb you will get a lighter texture.  This recipe also calls for cooked rice, and it does a wonderful job of lightening the meat mixture.  I think it works much better than the classic breadcrumbs we tend to use.  The mixture gets a huge amount of flavor from the herbs, especially the fresh mint, and so even before you dip these in the sauce, they’re fabulous.

Mixing Greek meatballs

Making Greek Meatballs in Lemon Sauce

TIP: I usually mix meatballs and meatloaf with my hands, but this time I used my Kitchenaid Mixer and now it’s my preferred way to do it.  The paddle attachment is just perfect for getting everything incorporated without over-mixing, and it saves so much hand washing!  I think it did a better job than I do, because I usually can’t wait to get my hands OUT of the bowl and I don’t always get everything thoroughly mixed.

Greek meatballs with lemon sauce is a fresh light spring dinner that's naturally gluten free and full of flavor

This recipe is slightly adapted from HERBS IN COOKING, by Maria and Nikos Psilakis.  It’s a gem that I never would have found if Alexandra, hadn’t sent it along, thanks a million Alexandra!  She says “It’s so-very-Greek and so-very-traditional!  I have done it for many occasions and it works just fine as is.  I’ve served it as a starter at a formal dinner at home; also as an appetizer with just one ball swimming in the sauce, and of course as the main meal of the day as comfort food…”  I agree.

Greek Meatballs in a luxurious tangy lemon sauce


Reader Rave ~

I just made these today for a Greek party. There were a bunch of Greeks there and they loved it. It came out SO good. I was worried that there were too many herbs in it and that the mint would be too bitter but it was PERFECT. The only thing I changed was that I used chicken broth to boil the meatballs. This is definitely going to be a staple in my home! Thank you for the recipe. It is very simple to make.”  ~Amy


More recipes featuring this type of lemon sauce ~

Greek Meatballs in Lemon Sauce
Rate this recipe
23 ratings

Category: dinner

Cuisine: Greek

Yield: makes about 2 dozen meatballs, to serve 4 as a main course

Greek Meatballs in Lemon Sauce


  • 1/2 lb ground lamb
  • 1/2 lb ground pork
  • 1 egg, lightly beaten
  • heaped 1/2 cup cooked rice
  • 1/2 yellow onion, minced
  • 1 cup chopped fresh parsley
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint leaves ( 1 small 2/3 ounce plastic package)
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp onion salt
    lemon sauce
  • 3 eggs
  • juice of 2 1/2 - 3 lemons
  • pinch of salt


  1. Put all the meatball ingredients into a large mixing bowl, or the bowl of a stand mixer. Mix everything thoroughly, but gently. Don't over mix or compact the meat.
  2. Cover and refrigerate for 1-2 hours.
  3. Scoop the meat mixture out into 1 1/2 inch sized balls, and roll smooth with your hands. Set on a platter.
  4. Put about 4 1/2 cups of water in a stock pot with a wide bottom. Bring the water to a boil, then set the meatballs in the water, one by one. Do this carefully, they can be fragile. The water should almost cover the meatballs, but not quite. Turn the heat down and simmer, covered, for about 15 minutes. Don't let the water boil furiously. Do this is stages if you pot is not large enough.
  5. Remove the cooked meatballs to a fresh platter and keep warm.
  6. While the meatballs are cooking whisk the eggs well in a medium sized bowl, whisk in the lemon juice and salt.
  7. Remove 2 cups of the meatball cooking liquid and strain. While whisking the egg and lemon mixture, ladle about 1/2 cup of the hot liquid into the eggs to temper them. Then slowly add the rest of the liquid, stirring as you add. Pour the sauce into a clean saucepan and gently cook for a few more minutes, but don't let the sauce come to a boil, or even a simmer.
  8. Serve the meatballs in shallow bowls on top of the sauce. Garnish with fresh parsley.


  • My store was inexplicably out of fresh dill so I used (gasp) dried, and it was fine.  I used a heaping tablespoon, maybe a little more.
  • Make sure your onions and herbs are nice and finely chopped, I used a processor.
  • If you by any chance get a few curdled eggs bits in your sauce, don’t panic,  just strain it.
  • Leftovers can be reheated gently.  The sauce should not come to a boil.



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  • Reply
    January 13, 2019 at 12:00 am

    I just made these today for a Greek party. There were a bunch of Greeks there and they loved it. It came out SO good. I was worried that there were too many herbs in it and that the mint would be too bitter but it was PERFECT. The only thing I changed was that I used chicken broth to boil the meatballs. This is definitely going to be a staple in my home! Thank you for the recipe. It is very simple to make.

    • Reply
      January 13, 2019 at 6:41 am

      I excited that this was approved by ‘experts’!

  • Reply
    January 10, 2019 at 5:52 pm

    Good. I will do it again, but ease off the lemon, too tart for me. I will work on something more like a yogurt sauce.

    • Reply
      January 10, 2019 at 7:44 pm

      It’s always good to taste and adjust for your particular needs, I love lemon so I might go overboard :)

  • Reply
    Mrs D
    November 1, 2018 at 4:27 am

    Made a double batch of these and they were a huge hit with my Greek husband and 6 year old son. Thank you so much for sharing the recipe! I will be adding this into my regular meal plan repertoir. I made a few changes: I used a pork/veal mince blend, subbed dried mint for fresh and pan fried the meatballs. I also tweaked the sauce – this reminded me of Greek avgolemono soup, so I used chicken stock and a ton of good sea salt and pepper and served with rice. Amazing! I’ve bookmarked your swedish meatball recipe to double batch for dinner this Saturday – we all can’t wait, plus many others that I’m going to work my way through. Keep up the wonderful work Sue, and thanks again from sunny Australia…

  • Reply
    Greek Lemon Chicken Soup - A Spicy Perspective
    June 5, 2018 at 6:17 pm

    […] Greek Meatballs in Lemon Sauce  from The View From Great Island […]

  • Reply
    December 22, 2017 at 9:36 pm

    This sounds wonderful! I really want to serve this at a gathering away from home at a place without kitchen facilities. How would it be to have it all made and kept warm in a crockpot?

    • Reply
      December 23, 2017 at 7:27 am

      This recipe isn’t formulated for a crock pot, I’m so sorry Anna, I think it would not work out too well. You might make them in a kitchen and then transfer to a crock pot to bring along?

  • Reply
    May 4, 2017 at 8:35 am

    I would like to make this as an entree for Dinner Club. What would be suitable side dishes?

    • Reply
      May 4, 2017 at 9:14 am

      I’d say any type of rice or couscous, and a green veggie like asparagus or broccoli. A salad would also work for a bit of green.

  • Reply
    August 8, 2016 at 8:30 pm

    Made these tonight while watching the Olympics and they are divine! Gold Medal!! I could only find the meats in 1 lb packages so I doubled the recipe. I served this with some cauliflower that I steamed, then sautéed with garlic, olive oil, a little butter and a shake of red pepper flakes. Looking forward to leftovers! The lemon sauce would be great over other meats as well.

    • Reply
      August 8, 2016 at 8:51 pm

      These are family favorites here, so I’m super pumped to get your report on them Courtney — take it form us, the leftovers are even better, because there’s no work involved ;)

  • Reply
    April 3, 2016 at 6:49 am

    I can see how you’d want to make these right away! Love the rice in the mixture and would love to try these myself. How sweet of your follower to send you this recipe!

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