Print

Meatballs Lemon Sauce: Divine 1-Hour Meal

Meatballs Lemon Sauce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Greek Meatballs in Lemon Sauce, known as Keftedes, offer a delightful fusion of simple ingredients transformed into an exceptional meal. Quick to prepare with a tangy lemon-butter sauce, they are a family-friendly dinner option packed with garlic and oregano.

Ingredients

Scale
  • For the Meatballs:
    • 200 grams Ground pork (can substitute with ground lamb)
    • 400 grams Lean ground beef
    • 1 large Egg
    • 100 grams Crustless bread (provides moisture)
    • 125 ml White wine (can substitute with milk for non-alcoholic option)
    • 100 grams Minced onion
    • 4 cloves Minced garlic
    • 0.5 teaspoon Ground cumin
    • 1 teaspoon Dried oregano (plus extra for serving)
    • 2 teaspoons Dried parsley (fresh minced can be used)
    • 1 teaspoon Fine sea salt (plus extra for sauce)
    • 0.5 teaspoon Ground pepper (plus extra for sauce)
    • 2 tablespoons Olive oil (for frying)
    • For the Lemon Sauce:
    • 4 tablespoons Butter
    • 4 tablespoons All-purpose flour
    • 2 cups Hot water or stock (vegetable, beef, or chicken stock work well)
    • 8–10 tablespoons Lemon juice (adjust to taste)

Instructions

  1. Soak the crustless bread in white wine for about 5 minutes, then tear it into small pieces and set aside.
  2. In a large mixing bowl, combine the ground pork, lean ground beef, egg, minced onion, garlic, ground cumin, oregano, parsley, fine sea salt, and ground pepper. Mix thoroughly.
  3. Incorporate the soaked bread into the meat mixture, knead until well combined, and shape into approximately 15 oval meatballs.
  4. Refrigerate the meatballs for about 1 hour to firm them up.
  5. Heat olive oil in a large skillet over medium-high heat, then carefully add the chilled meatballs, searing for about 4 minutes on each side until golden brown.
  6. Transfer the browned meatballs to a plate lined with paper towels to drain excess oil.
  7. In the same skillet, melt the butter over medium heat, whisk in flour, and cook for 2-3 minutes to create a roux.
  8. Gradually whisk in hot water or stock and lemon juice, avoiding lumps as the sauce thickens.
  9. Return the meatballs to the skillet, cover, and simmer on low heat for about 20 minutes until cooked through and flavored.
  10. Serve the meatballs warm, drizzled with lemon sauce, and garnish with ground pepper and oregano.

Notes

  • Allow meatballs to chill for at least 1 hour before cooking to maintain shape.
  • Sear meatballs for approximately 4 minutes per side for a crispy crust.
  • Adjust lemon juice in the sauce gradually to achieve desired tanginess.
  • Ensure meatballs are uniform in size (about 65-70 grams) for even cooking.
  • Ground lamb can be substituted for pork for a more traditional Greek flavor.
  • Minced fresh mint can be added to the mixture for a refreshing note.
  • Finely diced red bell peppers or grated zucchini can be added for texture and moisture.
  • Crumbled feta cheese can be mixed in for a salty, creamy surprise.
  • Red pepper flakes can be added for a spicy kick.
  • Serve over spiralized zucchini noodles for a lighter, low-carb option.
  • Add lemon zest to the meatball mixture for an extra burst of citrus flavor.
  • Meatballs can be prepared up to 3 days in advance and refrigerated.
  • Freeze shaped meatballs for up to 2 months; thaw overnight in the refrigerator before cooking.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat meatballs gently on the stovetop or in the microwave, adding a splash of liquid to the sauce.

Nutrition

Find it online: https://sarecipe.com/meatballs-lemon-sauce/