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Greek Meatballs in Lemon Sauce

Greek Meatballs in Lemon Sauce

Serves 4-6

  • 300g lamb mince
  • 250g pork mince
  • 4 eggs  (1 egg in the balls and 3 for the soup/sauce)
  • 3/4 cup cooked rice
  • 1 litre stock
  • ½ cup parsley, chopped
  • 1/2 cup dill, chopped
  • 1/2 cup mint leaves, chopped
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp onion powder
  • 1 lemon zest
  • 3 eggs
  • juice of 2½- 3 lemons
  • pinch of salt


Combine the minced meats, rice, 1 egg, herbs, lemon zest, salt, pepper together and mix well. Roll into balls. Put the stock in a pan and heat. Gently add the meatballs .The stock should come to about ¾ up the side of the meatballs. simmer, covered, for about 15 minutes. Set aside, whisk the eggs well in a medium sized bowl, whisk in the lemon juice and salt. Remove 500mls of the hot meatball cooking liquid and while whisking the egg mixture, ladle the stock into the eggs stirring as you add. Pour the sauce into a clean saucepan and gently cook for a few more minutes, but don't over heat the sauce as the eggs will scramble. Serve the meatballs in shallow bowls and top with the sauce. Garnish with fresh parsley, dill and mint.          

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