Greek Meatballs in Lemon Sauce Recipe – Tender Meatballs in Creamy Avgolemono Citrus Sauce
These Softest and Juiciest Greek Meatballs in Lemon Sauce are a Mediterranean comfort food classic. Made with a blend of ground meat, herbs, and breadcrumbs, the meatballs are simmered in a velvety lemon-egg sauce (avgolemono) that’s tangy, rich, and irresistibly smooth. Perfect served over rice, potatoes, or crusty bread, this dish is light yet satisfying, with bright citrus notes and melt-in-your-mouth texture. A must-try for fans of Greek cuisine and cozy, flavorful meals.
Equipment
- Mixing bowl
- Whisk
- Skewers (metal or soaked wooden)
- Grill or grill pan
- Tongs
- Meat thermometer (optional)
Ingredients
- 1 lb (450g) boneless skinless chicken breasts or thighs, cut into chunks
- 1 cup full-fat coconut milk
- 2 tbsp soy sauce or tamari
- 1 tbsp fish sauce
- 2 cloves garlic, minced
- 1 tbsp brown sugar or honey
- 1 tsp ground coriander
- ½ tsp turmeric
- Juice of 1 lime
- 1 tbsp chopped fresh cilantro (optional)
- Salt and pepper to taste
- Lime wedges and chopped peanuts (for garnish)
Instructions
- Prepare the marinade: In a bowl, whisk together coconut milk, soy sauce, fish sauce, garlic, brown sugar, coriander, turmeric, lime juice, and cilantro.
- Marinate the chicken: Add chicken pieces to the marinade, cover, and refrigerate for 1–2 hours.
- Preheat the grill: Set your grill or grill pan to medium-high heat.
- Skewer the chicken: Thread marinated chicken onto skewers.
- Grill: Cook skewers for 10–12 minutes, turning occasionally, until chicken is golden and cooked through (internal temp 165°F/74°C).
- Serve: Garnish with lime wedges and chopped peanuts. Serve with rice or salad.
Notes
- Make it spicy: Add chili flakes or sriracha to the marinade.
- Vegetarian option: Substitute chicken with tofu or mushrooms.
- Meal prep tip: Freeze marinated chicken in bags for future grilling.
- No grill? Use a broiler or stovetop grill pan.
- Pairing idea: Serve with Thai peanut sauce or mango salsa for extra flavor.