Description
These Greek meatballs, known as “Kefte̱dákia,” are incredibly soft and juicy, simmered gently in a tangy lemon sauce that enhances their rich flavors. Made with ground beef, fresh herbs, and a touch of arborio rice for tenderness, this comforting dish is perfect for a hearty family meal. The lemon sauce adds a bright, refreshing note, making these meatballs irresistibly delicious and unique.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1 small onion, finely grated
- 1/4 cup arborio rice, uncooked
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 egg
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Sauce
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 eggs
- Juice of 2 lemons (about 1/4 cup)
- Salt and pepper to taste
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, finely grated onion, uncooked arborio rice, chopped parsley, chopped dill, one egg, dried oregano, salt, and black pepper. Mix gently with your hands or a spoon until all ingredients are evenly incorporated, being careful not to overwork the meat for tender meatballs.
- Shape and Chill: Form the mixture into golf ball-sized meatballs, about 1 to 1.5 inches in diameter each. Place the meatballs on a tray or plate and refrigerate for 15 to 20 minutes to help them firm up, which will prevent them from falling apart during cooking.
- Simmer the Meatballs: In a wide pot, bring the chicken broth and olive oil to a simmer over medium heat. Carefully add the chilled meatballs to the pot, cover with a lid, and reduce the heat to low. Let the meatballs cook gently for 30 minutes, allowing the rice to cook through and the flavors to meld without boiling vigorously.
- Make the Lemon Egg Sauce: In a small bowl, whisk together the two eggs and fresh lemon juice until combined. To temper the eggs and prevent curdling, gradually whisk in a ladle of the hot broth from the pot into the egg-lemon mixture.
- Incorporate the Sauce: Slowly pour the tempered egg and lemon mixture back into the pot with the meatballs, stirring gently over very low heat. Continue stirring until the sauce thickens slightly but be careful not to let it boil, as this can cause the eggs to scramble and the sauce to separate.
- Serve: Once thickened, remove the pot from heat. Serve the juicy meatballs warm, garnished with extra fresh dill or lemon wedges if desired, alongside crusty bread or a side of vegetables.
Notes
- Chilling the meatballs before cooking helps them hold their shape during simmering.
- Use fresh herbs for the best flavor, especially parsley and dill.
- Do not boil the sauce after adding the egg and lemon mixture to prevent curdling.
- Arborio rice adds a pleasant texture and helps keep the meatballs tender.
- This dish can be served with rice, crusty bread, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek meatballs, lemon sauce, Kefte̱dákia, ground beef recipe, traditional Greek, soft meatballs, juicy meatballs, easy Greek dinner
