Meat Balls Avgolemono (Veal balls with lemon and eg

Name: Meat Balls Avgolemono (Veal balls with lemon and egg sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds ground lamb or veal; 3 tablespoons butter; 1 cup finely chopped onions; 1/2 cup fresh bread crumbs; 2 tablespoons finely chopped dill; ⅛ teaspoon freshly grated nutmeg; Salt to taste, if desired; Freshly ground pepper to taste; 1 1/2 cups chicken broth; 2 eggs; 1 tablespoon cornstarch; ⅓ cup lemon juice

Servings: persons

1 1/4 pounds ground lamb or veal
3 tablespoons butter
1 cup finely chopped onions
1/2 cup fresh bread crumbs
2 tablespoons finely chopped dill
⅛ teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
1 1/2 cups chicken broth
2 eggs
1 tablespoon cornstarch
⅓ cup lemon juice

1
Put the veal in a mixing bowl.
2
Heat one tablespoon of the butter in a skillet and add one-half cup of the onions.
3
Cook, stirring, until wilted.
4
Add this to the veal.
5
Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste.
6
Blend well.
7
Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less.
8
Heat two tablespoons of butter in a casserole and add the remaining onions.
9
Cook briefly until wilted.
10
Add the veal balls and cook, turning gently to brown lightly.
11
Add the broth and bring to the boil.
12
Cover and let simmer about 10 minutes.
13
Meanwhile, beat the eggs with a wire whisk in a bowl until well blended.
14
Add the cornstarch and continue beating until thoroughly smooth and blended.
15
Beat in the lemon juice.
16
Pour one cup of the liquid from the meatballs into the egg mixture.
17
Beat to blend.
18
Pour this blend into the meatballs with their liquid and stir.
19
Cook over gentle heat until thickened.
20
Sprinkle with the remaining dill and serve.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 pounds ground lamb or veal, 3 tablespoons butter, 1 cup finely chopped onions, 1/2 cup fresh bread crumbs, and more.

Yes, Meat Balls Avgolemono (Veal balls with lemon and egg sauce) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meat Balls Avgolemono (Veal balls with lemon and egg sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions