In a large mixing bowl, combine the lean ground beef, breadcrumbs, egg, minced garlic, chopped parsley, oregano, salt, and pepper. Gently mix until just combined.

Use wet hands to shape the mixture into meatballs about 1 to 1.5 inches in diameter and set aside.

Heat olive oil in a large skillet over medium-high heat. Add meatballs in batches, searing for 4-5 minutes on each side until golden brown.

Remove the browned meatballs and set aside on a plate.

In the same skillet, reduce heat and add lemon juice, zest, and broth, scraping the bottom to incorporate bits. Simmer for 2 minutes.

Return meatballs to the skillet, cover, and simmer for 15 minutes on low heat until cooked through.

Remove from heat and let rest in sauce for 5-10 minutes before serving.

Serve the Greek meatballs in lemon sauce over rice, with a Greek salad, or warm pita.