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Avgolemono Sauce Meatballs



 Love this creamy and nutritious recipe from Greece.

Avgolemono literally means egg and lemon and can be used in traditional Greek chicken soup and with greek meatballs


  • 350g mince 
  • 2 small onions chopped
  • 1 garlic clove finely chopped
  • 2 tbsp breadcrumbs
  • ½ a sachets of bone broth 
  • the juice of 1 lemon
  • 3 eggs
  • 1 tbsp of VegEase Spinach powder (optional)
  • ground cinnamon
  • pepper
  • salt
  • ¼ tsp of mint flakes



- Mix the mince, onion garlic, salt, pepper, breadcrumbs, 1 egg, vegetable powder, mint and cinnamon and knead until blended.

- Roll the mince into the size you prefer, even balls

- Heat a small amount of olive oil in a frypan and  cook the meatballs until cooked – about 15 minutes

- Heat the bone broth

- Whisk the 2 eggs and gently add the hot bone broth, a little at a time while whisking – Stir until blended

- Add the lemon juice

- Add the meatballs in the sauce and let the meatballs sit in the sauce for 5 minutes. – Serve hot