Greek Meatballs in Avgolemono (Lemon Egg Sauce with Bone Broth)
Tender Greek meatballs in a creamy lemon and egg (avgolemono) sauce made with bone broth. Light, nourishing, and full of flavour
Greek Meatballs in Avgolemono
This Greek meatballs in avgolemono recipe is a comforting, nourishing dish built around a simple but beautiful combination—egg, lemon, and warm broth.
Avgolemono literally means egg and lemon, and it creates a light, creamy sauce without cream, coating tender meatballs in a silky, flavourful finish.
By using bone broth as the base, this traditional dish becomes even more nourishing while keeping its authentic character.
👉 Learn more about the benefits of bone broth:
bone-broth-benefits
Why This Recipe Works
This dish balances richness and freshness:
- Beef mince → protein and flavour
- Eggs → create a creamy, emulsified sauce
- Lemon juice → brightness and balance
- Bone broth → adds depth and nourishment
- Herbs & spices → warmth and Mediterranean character
👉 Learn more about functional proteins:
bone-broth-collagen-functional-proteins-repair-recovery
Ingredients
Meatballs
- 350 g beef mince
- 2 small onions, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp rice
- 1 egg
- ¼ tsp mint flakes
- Pinch ground cinnamon
- Salt and pepper to taste
- 2 tsp carrot powder (optional)
Avgolemono Sauce
- 500 ml bone broth
- 2 eggs
- Juice of 1 lemon
👉 Use a quality option like:
Broth & Co Beef Bone Broth
Alternative Recipe:
Avgolemono with rice
Method
1. Prepare the meatballs
- In a bowl, combine mince, onion, garlic, breadcrumbs, egg, mint, cinnamon, carrot powder, salt, and pepper
- Mix well until fully combined
2. Shape and cook
- Roll mixture into evenly sized meatballs
3. Prepare the broth
- Gently heat the bone broth
- Add the meatballs in a single layer
- cook gently until the rice is cooked
4. Make the avgolemono sauce
- Whisk the eggs in a bowl
- Slowly add hot broth a little at a time, whisking continuously (to prevent curdling)
- add to the pot and stir through on a gentle simmer
- Add lemon juice and remove from the heat
- Serve
- Enjoy as a light but satisfying main
Tips for Best Results
- Add broth slowly to eggs to avoid scrambling
- Keep heat low once sauce is made
- Use fresh lemon for best flavour
Frequently Asked Questions
What is avgolemono?
A traditional Greek sauce made from eggs and lemon, often combined with broth to create a creamy texture.
Why doesn’t this sauce use cream?
The eggs create a naturally creamy texture when emulsified with warm broth.
How do I stop the eggs from curdling?
Add hot broth slowly while whisking constantly—this tempers the eggs.
Can I use chicken instead of beef?
Yes. Chicken mince works well as a lighter option.
Is this recipe good for gut health?
Yes. Bone broth provides amino acids that support digestion.
👉 Learn more:
gut-health-leaky-gut-bone-broth & gut brain axis
Can I make this ahead of time?
Yes, but reheat gently to avoid splitting the sauce.
Final Thoughts
These Greek meatballs in avgolemono bring together simple ingredients to create a dish that’s light, comforting, and deeply satisfying.
It’s a perfect example of how traditional recipes can be elevated with bone broth for added nourishment.
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