Avgolemono Lamb Meatballs

Lamb Meatballs & Lemon sauce I’ve grown to love lamb – lamb roasted on the wood pellet grill, East Indian lamb & spinach served with fresh mango chutney and yogurt, or, my newest favorite, lamb meatballs lightly simmered in a tomato, onion, zucchini base, served over rice and drizzled with freshly-made lemon sauce.

It has all the flavors of my favorite Greek food, without having to a great deal of time. Strong lamb flavor, to which some people object, is stored in the fat, so doing some light trimming, before grinding the lamb roast in my food processor, results in a milder flavor.

We only use dehydrated zucchini since discovering, a number of years ago, that we like its flavor better than fresh. Dehydration brings out more of the natural sweetness, reducing the bitterness of zucchini. When harvest time rolls around, I have my three 9-tray dehydrators running 24/7 until we have a full year’s supply.

The avgolemono sauce, a take-off of the Greek soup by the same name, was one of my best creations of late. The problem I’ve always had with avgolemono soup, is that as much as I love its lemony-silkiness, it never tasted like a soup to me. It tasted more like it was meant to be thicker, richer and served as a sauce. Maybe it’s just my love for French sauces, but I took the basic lemon soup recipe and turned it into a cross between a sabayon and hollandaise, without the butter. But now that I think about it, maybe I’ll add that the next time I make it.

Normally, I’d say “serve with a fresh, crisp salad”, but everyone loves the flavors of this dish so much that they ignore the salads. It is assumed that all dairy, meat and eggs will be organic, pastured and grassfed, all produced will be organic, and all bread will be traditional sourdough.

Avgolemono Lamb Meatballs

  1. Prepare meatballs; set aside
  2. Prepare tomato base; simmer meatballs in tomato base.
  3. Prepare rice
  4. While meatballs are simmering in tomato base, and rice is cooking, prepare avgolemono sauce


  • 2 lbs lamb roast
  • 1/2 tsp allspice
  • 1/2 tsp Greek oregano
  • 1/2 tsp sea salt
  • 1/2 cup raw pine nuts
  • 2 T fresh chopped dill or 2 tsp dried dill
  • 1 whisked egg
  • 1/2-cup sourdough breadcrumbs

  1. Trim thick pieces of fat from lamb, but be sure to leave some!
  2. Cut lamb roast into chunk; grind in food processor
  3. Place ground lamb in a bowl
  4. Gently stir all other ingredients into ground lamb, making sure not to overmix or lamb will become “gummy”
  5. Set aside and prepare tomato base

Tomato Base:

  • 1 large or 2 medium onions, sliced
  • 2 stalks celery, sliced thin
  • 3 cups dehydrated tomato slices rehydrated with 2 cups warm water; pulverize in food processor OR with stick blender before adding to onion mixture mixture; OR use 2 – 14 oz cans organic diced tomatoes
  • 1 clove minced garlic

  1. Saute onions/celery with large onion in red palm oil, or other healthy oil
  2. Add garlic last minute of sauteing
  3. Add chopped tomatoes to onion mixture: either, 3 cups rehydrated (2 cups tomato, 1 cup vegetable broth), or 2 14-oz cans organic diced tomatoes
  4. Place raw meatballs on top of veggies, cover and gently simmer 10-12 minutes.
  5. Gently turn meatballs over, cover, and simmer another 10-12 minutes.
  6. Add 2 cups dehydrated zucchini during last 5 minutes of simmer.

Avgolemono sauce

  • 2 cups organic vegetable broth
  • 6 egg yolks
  • 1/2 cup freshly squeezed lemon juice
  1. Gently bring vegetable broth to a low simmer
  2. In separate dish, whisk egg yolks until light yellow, “ribbon-stage”
  3. Whisk lemon juice into egg yolks
  4. Whisk 1 cup warmed vegetable broth into egg yolks
  5. Return egg yolk/broth mixture to remaining broth in pan
  6. Cook, simmer over low, stirring constantly until thickened – about 5 minutes

Serve meatball mixture over rice, with lemon sauce poured on top.