Greek meatballs in avgolemono sauce (keftedes me avgolemono)

Main Dish
4 servings
17 min
45 min
Very Easy
This is another way of preparing meatballs and is especially popular in the Agrinion area (NW Greece).


Number of serving: 4
For the meatballs

1kg minced beef

1 large onion very finely chopped

Bunch of chopped parsley

A few leaves chopped mint

2 slices dry, white bread soaked in milk and well drained

1 tablespoon olive oil

1 whole egg

1 cup plain flour

1 ½ cup vegetable oil for frying

Salt & pepper to taste

For the sauce

2 tablespoons flour

100 ml extra virgin olive oil

Juice from 2 medium lemons

Yolk from 1 large egg

1 litre water


  • Meatballs:
    Apart from the flour and the vegetable oil, mix all the other ingredients together well. Make medium-size balls from the mixture.
  • Roll the balls in flour and then deep fry them for 15 minutes.
  • Sauce:
    In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes. Add 1 litre water and mix well.
  • Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick. Beat the egg yolk thoroughly.
  • Add the lemon juice to the egg and keep beating. Add 5-6 tablespoons of the sauce to the egg and lemon mixture and stir well.
  • Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.
  • Serve with a sprinkling of pepper and fresh mint on top.


Greek Meatballs In Avgolemono Sauce (Keftedes me Avgolemono), photo 1
Greek Meatballs In Avgolemono Sauce (Keftedes me Avgolemono), photo 2


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