Greek Meatballs in Lemon Sauce (Youvarlakia Avgolemono)
Greek Meatballs in Lemon Sauce (Youvarlakia Avgolemono)
Ingredients
For Cooking the Meatballs
- 4 cups water
- 1 1/2 tablespoons Better Than Bouillon Roasted Chicken Base
For the Lemon Sauce (Avgolemono)
- 1 1/2 cups water and/or chicken broth from the pot
- 3 lemons, juiced
- 1 tablespoon cornstarch
- 2 eggs
- 1/8 teaspoon turmeric
- 1/2 teaspoon Diamond Crystal salt
For Garnish
- as needed fresh dill
- as needed lemon slices
- as needed extra-virgin olive oil, for drizzling
Instructions
- 1
In a large bowl, combine the ground chicken, short grain rice, finely chopped yellow onion, 1 1/2 teaspoons of salt, 1/2 teaspoon of ground pepper, 2 tablespoons of extra-virgin olive oil, and 1 tablespoon of minced fresh dill. Mix all the ingredients thoroughly until fully combined.
⏱️ 10 min
- 2
Scoop about 1 1/2 tablespoons of the mixture at a time and roll between your hands to form approximately 24 meatballs. Place each meatball onto a plate or tray and set aside.
⏱️ 15 min
- 3
Add 4 cups of water to a large pot or high-sided skillet. Add 1 1/2 tablespoons of Better Than Bouillon Roasted Chicken Base to the water and stir to dissolve.
⏱️ 2 min
- 4
Bring the broth to a boil over high heat. Once boiling, carefully add the formed meatballs into the pot.
⏱️ 5 min
- 5
Keep the heat high until the broth returns to a simmer, then reduce the heat to medium-low. Place a lid on the pot, leaving it slightly ajar, and let the meatballs simmer for 35-40 minutes, or until the meatballs and the rice within them are cooked through.
⏱️ 40 min
- 6
While the meatballs are simmering, prepare the lemon sauce. In a blender cup, combine the juice from 3 lemons and 1 1/2 cups of the hot chicken broth from the pot where the meatballs are cooking. Add 1 tablespoon of cornstarch, 2 eggs, 1/8 teaspoon of turmeric, and 1/2 teaspoon of salt to the blender cup.
⏱️ 5 min
- 7
Secure the lid on the blender and blend the mixture until it is smooth and frothy.
⏱️ 1 min
- 8
Once the meatballs are cooked, pour the blended lemon sauce mixture directly over the cooked meatballs in the pot. Gently stir the sauce and meatballs to ensure the sauce is evenly distributed and heated through.
⏱️ 2 min
- 9
Ladle the Greek Meatballs in Lemon Sauce into serving bowls. Garnish each bowl with fresh dill and lemon slices, and drizzle with a little extra-virgin olive oil before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Meatballs in Lemon Sauce (Youvarlakia Avgolemono)
For Cooking the Meatballs
- 4 cups water
- 1 1/2 tablespoons Better Than Bouillon Roasted Chicken Base
For the Lemon Sauce (Avgolemono)
- 1 1/2 cups water and/or chicken broth from the pot
- 3 lemons, juiced
- 1 tablespoon cornstarch
- 2 eggs
- 1/8 teaspoon turmeric
- 1/2 teaspoon Diamond Crystal salt
For Garnish
- as needed fresh dill
- as needed lemon slices
- as needed extra-virgin olive oil, for drizzling
Instructions
- 1
In a large bowl, combine the ground chicken, short grain rice, finely chopped yellow onion, 1 1/2 teaspoons of salt, 1/2 teaspoon of ground pepper, 2 tablespoons of extra-virgin olive oil, and 1 tablespoon of minced fresh dill. Mix all the ingredients thoroughly until fully combined.
⏱️ 10 min - 2
Scoop about 1 1/2 tablespoons of the mixture at a time and roll between your hands to form approximately 24 meatballs. Place each meatball onto a plate or tray and set aside.
⏱️ 15 min - 3
Add 4 cups of water to a large pot or high-sided skillet. Add 1 1/2 tablespoons of Better Than Bouillon Roasted Chicken Base to the water and stir to dissolve.
⏱️ 2 min - 4
Bring the broth to a boil over high heat. Once boiling, carefully add the formed meatballs into the pot.
⏱️ 5 min - 5
Keep the heat high until the broth returns to a simmer, then reduce the heat to medium-low. Place a lid on the pot, leaving it slightly ajar, and let the meatballs simmer for 35-40 minutes, or until the meatballs and the rice within them are cooked through.
⏱️ 40 min - 6
While the meatballs are simmering, prepare the lemon sauce. In a blender cup, combine the juice from 3 lemons and 1 1/2 cups of the hot chicken broth from the pot where the meatballs are cooking. Add 1 tablespoon of cornstarch, 2 eggs, 1/8 teaspoon of turmeric, and 1/2 teaspoon of salt to the blender cup.
⏱️ 5 min - 7
Secure the lid on the blender and blend the mixture until it is smooth and frothy.
⏱️ 1 min - 8
Once the meatballs are cooked, pour the blended lemon sauce mixture directly over the cooked meatballs in the pot. Gently stir the sauce and meatballs to ensure the sauce is evenly distributed and heated through.
⏱️ 2 min - 9
Ladle the Greek Meatballs in Lemon Sauce into serving bowls. Garnish each bowl with fresh dill and lemon slices, and drizzle with a little extra-virgin olive oil before serving.
⏱️ 5 min