STREAMING NOW: Jamie's Super Food

Greek Porcupine Meatballs

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Not your traditional porcupine meatball in the slightest! A fresh combination of flavors, simmered in chicken broth and served with a delicious lemon sauce. One of my favorite meatball recipes.”
16 small meatballs

Ingredients Nutrition


  1. Finely chop parsley to equal 1/2 cup and mint to equal 2 tablespoons. Place in a large bowl with meat, egg whites, rice, crumbs, salt and 2 tablespoons of water. Blend well. Shape mixture into a 1.5 inch thick square, cut into 16 pieces and roll each into a ball.
  2. In a small bowl, blend cornstarch with 3/4 cup water. Place in a large skillet over medium heat with chicken broth and bring to a simmer. Add meatballs and cook, covered, for 15 minutes, turning meatballs occasionally. Remove meatballs to a serving dish and keep warm. Reduce heat to low.
  3. Squeeze lemon to yield 2-3 tablespoons of juice. In a small bowl, whisk egg yolks with lemon juice. Stirring constantly, add 3 tablespoons of the hot broth to the yolk mixture. Gradually add back to the skillet, stirring constantly. (NOTE - do NOT skip this step; it tempers your egg yolks so that you don't end up with scrambled eggs in your sauce!).
  4. Simmer for 2 minutes or until sauce thickens; do not boil. Pour over meatballs and serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a