In a large mixing bowl, combine ground beef, grated onion, arborio rice, parsley, dill, one egg, oregano, salt, and pepper. Mix gently until combined.

Set the mixture aside for 5 minutes to let the flavors meld.

Shape the mixture into golf ball-sized meatballs and place them on a parchment-lined baking sheet.

Chill the meatballs in the refrigerator for 15–20 minutes.

In a pot, heat chicken broth and olive oil over medium heat until simmering.

Carefully add the chilled meatballs to the pot and reduce heat to low.

Cover and simmer for about 30 minutes, until meatballs are firm and cooked.

Whisk together the remaining two eggs and lemon juice in a bowl.

Slowly add a ladle of hot broth to the egg mixture while stirring continuously.

Return the tempered lemon sauce to the pot with the meatballs and stir carefully.

Cook on low heat for 5-7 minutes until the sauce thickens slightly.

Remove the pot from heat and serve warm, garnished with extra dill or lemon wedges.

Enjoy with crusty bread or rice to soak up the sauce.