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Greek Meatballs With Artichokes and Lemon Sauce

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“This was a childhood favorite of mine. My dad used to cook this for me, and served it over egg noodles.”
18 Meatballs

Ingredients Nutrition


  1. Drain artichokes and reserve marinade.
  2. Slice lemon.
  3. In a large skillet, warm 1 tbsp reserved marinade over medium heat.
  4. Saute onion in marinade.
  5. In a large bowl, beat egg whites lightly with fork.
  6. Add onions, breadcrumbs, milk, salt, pepper, oregano, eggs, mint and ground beef. Mix well.
  7. Shape into meatballs. Roll each meatball in flour.
  8. In a large skillet, over medium heat, saute meatballs in the remaining artichoke marinade.
  9. Remove meatballs as they brown.
  10. Add water and bouillon cubes to skillet. Mash bouillon cubes into water. Stir until smooth and thick.
  11. Stir in lemon juice and lemon slices. Return meatballs to pan. Cover and cook over low heat about 10 minutes.
  12. Add artichoke hearts. Cook 2 more minutes.
  13. Remove meatballs and artichokes to serving platter, leaving sauce in pan.
  14. Beat egg yolks. Stir 1 tbsp sauce in pan into yolks (to temper) and combine with remaining sauce.
  15. Serve over meatballs.

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