• Gather all ingredients except flour and oil into a large bowl and combine. There is no better way to do this than just digging in with your hands.
• Once combined you can start making the meatballs. Or wrap in plastic wrap and refrigerate for when you are ready.
• Fill the bottom of a large plate with flour. Roll the meatballs into golf ball sized balls.
• Heat a large pan with the olive oil. Brown the meatballs over medium heat turning frequently. Once cooked through, about 10-15 minutes, remove to a platter. Keep the oil in the pan and sprinkle about a tablespoon of flour into the warm oil and stir to combine.

Avgolemono Sauce

• Gather the ingredients for the avgolemono sauce. Combine 1 tablespoon Better Than Bouillon Chicken in a cup of hot water.
• Separate the yolks of 2 eggs in a small bowl. Squeeze the juice of one lemon into the eggs, then whisk together.
• Return to the pan, heat the oil and flour with all the meatball crunchies on low. Add the wine to the pan and deglaze by scraping the charred bits at the bottom of the pan. Add the broth and stir until it starts to thicken. Turn off the heat and continue stirring until it cools a bit. Slowly drizzle the egg-lemon mixture into the pan, whisking fast to combine. Adjust seasoning by adding more Better Than Bouillon Chicken if needed.
• Return the meatballs to the pan and roll around over low heat until completely covered in the avgolemono sauce. Warm through for another 5 minutes. Serve warm. Leftover meatballs in sauce can be kept refrigerated for 2-3 days.