Ingredients
Scale
- 1 lb ground beef and/or lamb
- 1/2 cup breadcrumbs
- 1/4 cup chicken broth
- 1 small onion, finely grated
- 2 garlic cloves, minced
- 1 large egg
- 1/4 cup fresh parsley, chopped
- Juice of 2 large lemons
- 2 cups chicken broth for sauce
- Olive oil for cooking
Instructions
- Soak breadcrumbs in chicken broth for 5–10 minutes until soft.
- In a mixing bowl, combine soaked breadcrumbs with ground beef/lamb, grated onion (squeeze out excess moisture), minced garlic, egg, herbs, lemon zest, salt, and pepper. Mix gently until just combined. Chill for 30 minutes.
- Shape into uniform meatballs (about 1.5 inches) and set aside.
- Heat olive oil in a skillet over medium heat; fry meatballs in batches until browned on all sides (about 5–6 minutes). Remove from skillet.
- In a saucepan, heat olive oil and sauté minced garlic until fragrant. Add chicken broth, lemon juice, herbs, salt, and pepper; bring to a simmer.
- Add browned meatballs to the sauce and simmer gently for 10–15 minutes until cooked through.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 meatballs (170g)
- Calories: 290
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg