Greek Beef and Rice Meatballs with Lemon-Olive Oil Sauce

4 Servings

40 minutes

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In the Greek dish called youvarlakia avgolemono, beef and rice meatballs dot a lemony soup that’s rich and velvety with egg yolks. To simplify, we pair the meatballs with a quick pan sauce inspired by Greek ladolemono, a simple sauce of lemon, olive oil and sometimes herbs. A generous amount of chopped dill lends the dish fresh herbal notes. Serve with warmed pita bread or a rice or orzo pilaf.




Don’t use uncooked rice, even though many recipes do. If the rice is raw, the grains won’t cook through in time. Thawed frozen, store-bought shelf-stable or home-cooked leftover long-grain rice all do nicely. Just make sure that it’s at room temperature so that the grains are easy to mash with a fork.

40 minutes


  • 1

    cup cooked long-grain white rice, room temperature

  • 2

    slices hearty white sandwich bread, torn into small pieces


Leslie L.
December 28, 2022
I used only 2/3 cup of cooked rice and a little less bread. I will next time reduce the salt slightly.
Peggy O.

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