In a large mixing bowl, combine the ground beef, grated onion, minced garlic, chopped parsley, egg, breadcrumbs, dried oregano, salt, and pepper. Mix gently and let rest for 10 minutes.

Scoop and roll the meatball mixture into small balls, about the size of a walnut. Let them sit on a plate.

Heat a large skillet over medium heat with olive oil. Brown the meatballs for 8-10 minutes, turning occasionally.

In a separate bowl, whisk together chicken broth, lemon juice, lemon zest, and cornstarch until smooth.

Pour the lemon sauce over the browned meatballs in the skillet. Cover and simmer for 15 minutes, spooning sauce over meatballs occasionally.

Serve hot, garnished with minced parsley or crumbled feta cheese, and enjoy with rice or pita.