Greek Meatballs in Avgolemono | Lemon Egg Sauce Recipe
Tender Greek meatballs in a creamy lemon and egg (avgolemono) sauce made with bone broth. Light, nourishing, and full of flavour.
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Cooking tools:
- Mixing bowl
- Saucepan
- Whisk
- Ladle
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Spoon
- Wooden spoon
- Citrus press
- Kitchen scale
Ingredients
- 350 g beef mince
- 2 small onions, finely chopped
- 1 garlic clove, finely chopped
- 2 tablespoons rice
- 1 egg
- 1/4 teaspoon dried mint flakes
- Pinch ground cinnamon
- Salt
- pepper
- 2 teaspoons carrot powder, optional
- 500 ml prepared Broth & Co Beef Bone Broth
- 2 eggs, for the avgolemono sauce
- Juice of 1 lemon
- Extra lemon wedges and fresh herbs, to serve, optional
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