Meatballs In Lemon Sauce (Greek Keftedes) Recipe

If you’re craving a dish that bursts with bright, zesty flavors and comforting warmth, let me introduce you to the magic of Meatballs In Lemon Sauce (Greek Keftedes). This classic Greek recipe perfectly balances savory, juicy meatballs with a tangy, buttery lemon sauce that feels like a sunny Mediterranean hug on your plate. It’s a dish that’s both simple and sophisticated, turning humble ingredients into an unforgettable experience that you’ll be eager to share again and again.

Ingredients You’ll Need

Ingredients You’ll Need

To create this dish, you’ll want to gather a handful of simple, everyday ingredients that each play an essential role. From the aromatic herbs that bring earthy notes, to the lemon juice which adds a refreshing punch, every item is a star contributor to the final, vibrant flavor and lovely texture of these Greek meatballs.

• Olive oil: For searing the meatballs to a perfect golden crust.
• Ground pork (200 grams): Adds a touch of fattiness and tenderness.
• Lean ground beef (400 grams): Gives the meatballs a hearty, satisfying bite.
• Large egg: Acts as a binder so the meatballs hold their shape.
• Crustless bread (100 grams): Soaked in white wine to add moisture and lightness.
• White wine (½ cup): Used to soak the bread, enhancing the aroma.
• Minced onion (100 grams): Brings gentle sweetness and depth.
• Minced garlic cloves (4): Infuses the meatballs with a classic savory kick.
• Ground cumin (½ teaspoon): Adds a subtle warmth and earthiness.
• Dried oregano (1 teaspoon plus extra): The quintessential Greek herb for authenticity.
• Dried or fresh minced parsley (2 teaspoons): For a fresh, herbaceous note.
• Fine sea salt (1 teaspoon plus extra): To season perfectly.
• Ground pepper (½ teaspoon plus extra): Adds gentle heat.
• Butter (4 tablespoons): The base of the silky lemon sauce.
• All-purpose flour (4 tablespoons): Thickens the sauce with a lovely, smooth texture.
• Hot water or stock (2 cups): Used to create a rich, flavorful sauce base.
• Lemon juice (8–10 tablespoons): The star ingredient that gives the sauce its signature brightness.

How to Make Meatballs In Lemon Sauce (Greek Keftedes)

Step 1: Preparing the Meatball Mixture

The very first thing to do is soak the crustless bread in white wine. This little trick gives the meatballs an incredible tenderness, keeping them moist as they cook while offering subtle wine flavor. After a few minutes, crumble the soaked bread into your lean ground beef and ground pork mixture, along with the finely minced onion, garlic, aromatic herbs like oregano and parsley, and spices such as cumin, salt, and pepper. Toss in one large egg and knead everything well until you have an evenly combined, silky mixture that feels just right to the touch.

Step 2: Shaping and Chilling the Meatballs

Once your mixture is uniform, shape it into about 15 oval-shaped meatballs – each roughly 65 to 70 grams. This shape helps them cook evenly and look authentic. Before moving on to cooking, pop them into the fridge for about an hour. This chilling step is crucial because it helps the meatballs firm up, so they hold their shape while frying and simmering.

Step 3: Searing the Meatballs

Next, heat up a generous splash of olive oil in a large skillet or non-stick pan. The goal here is to give your meatballs a beautiful golden crust that locks in all those delicious juices. Don’t crowd the pan, and be patient—avoid turning them for the first four minutes so they develop that inviting color. Afterward, carefully turn them using two forks so every side gets some love. When done, transfer the meatballs to paper towels to gently drain any excess oil.

Step 4: Making the Lemon Sauce

Now for the luscious sauce that makes this recipe truly unforgettable. Melt butter in a sauté pan over moderate heat, and whisk in the flour. Cook for a few minutes until the mixture turns sandy in color and smells like toasted flour—this step is key to achieving a rich, nutty base. Slowly pour in hot water or your chosen stock along with a good dose of fresh lemon juice, stirring constantly to keep things smooth. The sauce should thicken and sparkle with lemon brightness.

Step 5: Simmering Meatballs in Lemon Sauce

Gently place your seared meatballs into the sauce, cover with a lid, and let everything simmer for about 20 minutes. Turn them once or twice and scrape the pan to prevent sticking. This slow cooking lets the lemon sauce seep into the meatballs, infusing each bite with irresistible tartness balanced by buttery richness. Adjust seasoning if needed and prepare to wow your taste buds.

How to Serve Meatballs In Lemon Sauce (Greek Keftedes)

Garnishes

To finish your dish beautifully, sprinkle plenty of freshly ground black pepper and a pinch of dried oregano right over the meatballs. These simple garnishes not only add a burst of herbal fragrance but also elevate the authentic appearance, making it feel just like a home-cooked meal straight out of a seaside taverna.

Side Dishes

These meatballs love company, especially Greek classics like fluffy pita bread or warm crusty bread to soak up that luscious lemon sauce. You can’t go wrong with a side of creamy mashed potatoes or even some buttery orzo pasta. For a fresher contrast, serve them alongside a crisp cucumber and tomato salad drizzled with olive oil.

Creative Ways to Present

Looking to impress on a special occasion? Serve the meatballs over a bed of herbed rice pilaf or alongside roasted vegetables sprinkled with fresh lemon zest. You can also thread the meatballs on skewers for a fun presentation or nestle them inside warm pita pockets topped with tzatziki for a casual twist. The vibrant lemon sauce keeps things bright and lively, no matter the setting.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, store the meatballs and sauce together in an airtight container in the refrigerator. They will stay fresh for up to three days, making them an excellent option for next-day lunches or quick dinners.

Freezing

Meatballs In Lemon Sauce (Greek Keftedes) freeze beautifully. Place cooled meatballs with some sauce in a freezer-safe container or bag, leaving a little room for expansion. For best quality, consume within two to three months. When thawed, the flavors remain just as vibrant and the texture tender.

Reheating

To reheat, gently warm the meatballs and sauce on the stovetop over low heat, stirring occasionally until heated through. Avoid microwaving to maintain the sauce’s silky texture and the meatballs’ juiciness. A slow, gentle reheat preserves all that lovely lemon flavor without drying anything out.

FAQs

What makes Greek keftedes different from other meatballs?

Greek keftedes commonly include herbs like oregano and parsley, along with ingredients such as soaked bread and lemon. This combination gives them a distinct, fresh taste and lighter texture compared to many other meatball varieties that might be denser or heavier.

Can I use only beef or only pork in this recipe?

Absolutely! Using a mix of pork and beef balances fat and flavor, but if you prefer, all beef or all pork can work too. Just keep in mind that pork tends to add moisture and tenderness, while beef brings a robust flavor.

Is the lemon sauce very sour?

The lemon sauce is delightfully tangy but balanced by rich butter and the umami in your chosen stock or water. The goal is a harmonious zing that lifts the meatballs without overwhelming them.

Can I make the sauce vegetarian while keeping the meatballs?

Yes, you can substitute the stock for vegetable broth or simply use hot water as detailed in the recipe. The sauce remains delicious and still complements the meatballs wonderfully.

What’s the best way to reheat without drying out the meatballs?

Low and slow on the stovetop is your best bet, heated gently in their lemon sauce to keep them moist and flavorful. Avoid microwaving if possible for the best texture.

Final Thoughts

There’s something truly special about Meatballs In Lemon Sauce (Greek Keftedes) that makes them a treasured recipe worth cooking and sharing. The bright lemon sauce paired with herby, juicy meatballs creates a harmony of flavors that’s both comforting and exciting. I hope you’ll give this dish a try and discover how easily simple ingredients can turn into a gorgeous, soulful meal that feels like a warm embrace from the heart of Greece.

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