Greek Meatballs with Rice and Egg-Lemon Sauce Recipe

Greek meatballs with rice and egg-lemon sauce, often called youvarlakia avgolemono, are tender beef-and-pork meatballs simmered with uncooked rice in broth, then finished with a bright, silky lemon-and-egg sauce. The rice cooks inside the meatballs, so each bite is soft and savory; family and regional versions vary, but this one keeps the method simple and the sauce gently tangy.

Ingredients

1 pound (450 g) ground beef, preferably 85% lean
1/2 pound (225 g) ground pork
1/3 cup (65 g) uncooked short- or medium-grain rice, rinsed and drained
1 small yellow onion (about 100 g), finely grated or minced
1/4 cup (15 g) finely chopped fresh flat-leaf parsley, plus 2 tablespoons (8 g) for serving
1 large egg (about 50 g without shell)
1 teaspoon (5 g) fine salt
1/2 teaspoon (1 g) freshly ground black pepper
8 cups (1.9 L) low-sodium chicken broth, or beef broth
2 large eggs (about 100 g without shells), for the sauce
1/3 cup (80 ml) fresh lemon juice, from about 2 lemons
1 tablespoon (8 g) all-purpose flour, optional, for a more stable, slightly thicker sauce
1 tablespoon (15 ml) cold water, if using the flour
1 lemon, cut into wedges, for serving

Instructions

Prepare the meatball mixture. Put the ground beef, ground pork, rinsed rice, onion, 1/4 cup parsley, one egg, salt, and pepper in a large bowl. Mix gently with clean hands or a fork just until evenly combined. Avoid squeezing or kneading the mixture for a long time, which can make the meatballs dense. The mixture will feel soft; that is expected, and the rice will absorb moisture as it cooks.
Shape the meatballs. With damp hands, form the mixture into about 18 meatballs, each roughly 1 1/2 inches (4 cm) across. Keep them similar in size so they cook at the same rate. Set them on a plate while you prepare the pot. There is no need to chill them first, and chilling would add time without being necessary for this gentle simmering method.
Bring the broth to a simmer. Pour the broth into a wide, heavy pot or Dutch oven and bring it to a gentle simmer over medium-high heat, about 8 to 10 minutes. Avoid a hard rolling boil, which can break apart the meatballs. If your broth is salted, wait until the end to adjust seasoning because it will reduce slightly as it cooks.
Cook the meatballs and rice. Lower the meatballs carefully into the simmering broth in a single layer where possible. If your pot is narrow, arrange them in two loose layers rather than crowding them tightly. Bring the liquid back to a gentle simmer, cover partially, and cook for 35 minutes. Turn the heat down as needed to keep small bubbles moving around the meatballs, not a vigorous boil. The rice should be tender and the centers should no longer look raw. Check the center of a large meatball with a food thermometer: USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground meat.
Temper the eggs and lemon. When the meatballs are cooked, turn the burner to low. In a medium bowl, whisk the two sauce eggs until smooth, then whisk in the lemon juice. If using the flour, first whisk it with the tablespoon of cold water until smooth, then whisk that slurry into the egg-and-lemon mixture. Ladle about 1 cup (240 ml) of hot broth from the pot into a measuring cup. While whisking constantly, pour the broth into the egg mixture in a thin stream. Repeat with another cup of broth. Gradual tempering warms the eggs without scrambling them.
Finish the sauce gently. Slowly pour the tempered egg mixture back into the pot, stirring the broth carefully around the meatballs. Cook over low heat for about 3 to 5 minutes, stirring gently, until the sauce thickens lightly and reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Do not let it boil: high heat can curdle the eggs and make the sauce grainy. Taste the broth and add salt or pepper if needed, then serve with the remaining parsley and lemon wedges.

Tips

Keep the rice uncooked. The small amount of raw rice cooks inside the meatballs and helps give them their characteristic soft texture. Rinse it to remove loose surface starch, then drain it well; extra water can make the mixture too loose.
Mix and shape lightly. Overworking ground meat compacts it. Damp hands make the soft mixture easier to shape, and keeping each ball close to the same size helps the rice and meat finish cooking together.
Choose broth with care. Low-sodium broth gives you room to season at the end. If you only have regular broth, use it as-is and taste before adding more salt. Chicken broth gives a mild result; beef broth makes the dish deeper and more robust.
Protect the egg-lemon sauce. Temper slowly and keep the pot on low heat after adding the eggs. If the sauce seems too thick, stir in a little hot broth; if it seems thin, give it another minute or two over low heat while stirring, without letting it boil.

Serving Suggestions

Serve the meatballs hot in shallow bowls with plenty of the lemony broth so each portion includes both meatballs and sauce. The rice inside makes the dish filling on its own, but crusty bread is useful for catching the last of the sauce. A simple green salad with cucumber, lettuce, and a lightly dressed vinaigrette adds crispness without competing with the lemon.

If you want a more substantial meal, offer boiled potatoes or a small side of plain rice. Since the meatballs already contain rice, keep the side portion modest. A little chopped parsley and a fresh lemon wedge let diners adjust the brightness at the table. The sauce is rich but not heavy, so uncomplicated sides work best.

Variations

Use all beef or all pork: Replace the beef-and-pork combination with 1 1/2 pounds (675 g) of ground beef, or use the same amount of ground pork. All beef gives a firmer, more savory meatball; all pork tends to be softer and richer. Whichever meat you choose, cook the center to the safe temperature in the instructions.

Make it with lamb: Ground lamb can replace some or all of the beef, though its flavor is more pronounced. A half-and-half mix of lamb and beef is a balanced starting point. Parsley and lemon suit lamb particularly well, and a pinch of dried oregano can be added to the meat mixture if you like a more herb-forward flavor.

Use dill instead of some parsley: Replace up to half the parsley in the meatballs with finely chopped fresh dill. Dill brings a fresh, grassy note that pairs naturally with lemon. Dried dill is stronger and less fresh-tasting, so use about 1 teaspoon (1 g) in place of 1 tablespoon (3 g) fresh dill.

Make the sauce without flour: The flour is optional and not needed for the egg-lemon sauce to work. Leaving it out gives a lighter, more delicate broth; including it helps the sauce hold a little more body. The sauce should still be silky rather than pudding-thick, and it will loosen slightly as it sits.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them in a shallow, covered container within 2 hours of cooking. Keep the meatballs and sauce together, and use them within 3 to 4 days. The sauce may thicken or look slightly less smooth after chilling; that is normal. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator.

Reheat gently in a covered saucepan over low heat, stirring the broth around the meatballs now and then. Add a splash of water or broth if the sauce has become very thick. Heat leftovers to 165°F (74°C), checking the center of a meatball with a food thermometer. Avoid boiling during reheating because the egg sauce can separate. The microwave also works: heat a covered portion in short intervals, stirring the sauce carefully between intervals, until the leftovers reach 165°F (74°C).

Frequently Asked Questions

Is this the same as youvarlakia avgolemono?
It is a home-style version of that Greek dish. Youvarlakia are meatballs, commonly made with rice, and avgolemono refers to the egg-and-lemon mixture used to enrich the broth. There are variations in the meat, herbs, rice, and sauce thickness, so the exact recipe differs from household to household.

Can I use long-grain rice?
Yes. Short- or medium-grain rice gives a tender, cohesive bite, but long-grain rice works too. Use the same quantity and rinse it first. Depending on the rice and the size of the meatballs, it may need a few extra minutes; check that the rice inside is tender as well as confirming the meat’s safe temperature.

Why did my egg-lemon sauce curdle?
The pot was likely too hot, or the warm broth was added too quickly to the eggs. Temper the eggs gradually while whisking, then stir them into the pot with the burner on low. Do not let the finished sauce boil. If you see a few small curds, the dish is still edible, but the sauce will not be as smooth.

Can I make the meatballs ahead?
You can shape them up to one day ahead and refrigerate them covered, then cook them directly from the refrigerator. Keep raw meat separate from ready-to-eat foods and refrigerate it promptly. The sauce is best finished just before serving, although fully cooked leftovers can be stored and reheated as described above.

Can I make the dish gluten-free?
The meatballs are naturally gluten-free if the broth and other packaged ingredients are labeled gluten-free. Omit the optional flour in the sauce, or use a gluten-free flour blend if you want the extra thickening. The egg and lemon provide the sauce’s characteristic richness and tang even without flour.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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