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Meatballs In Lemon Sauce (Greek Keftedes) Recipe

Meatballs In Lemon Sauce (Greek Keftedes) Recipe
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★★★★★

4.7 from 23 reviews

These Greek-style Meatballs in Lemon Sauce (Keftedes) feature a flavorful blend of pork and beef, infused with herbs and spices, and cooked in a tangy lemon butter sauce. Perfect as a comforting appetizer or main dish, these meatballs promise a juicy texture and vibrant Mediterranean flavors.

Ingredients

Scale

For The Meatballs:

  • 2 tablespoons olive oil
  • 200 grams (7 ounces) ground pork
  • 400 grams (14 ounces) lean ground beef
  • 1 large egg
  • 100 grams (3.5 ounces) crustless bread
  • 125 ml (½ cup) white wine
  • 100 grams (½ cup) onion, minced
  • 4 garlic cloves, minced
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano, plus extra to serve
  • 2 teaspoons dried parsley or fresh minced
  • 1 teaspoon fine sea salt, plus extra for the sauce
  • ½ teaspoon ground black pepper, plus extra for the sauce

For The Sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups (500 ml) hot water or stock (vegetable, beef, or chicken)
  • 8–10 tablespoons lemon juice (freshly squeezed)

Instructions

  1. Soak Bread: Tear the crustless bread into smaller pieces and soak it in the white wine for a couple of minutes until fully absorbed.
  2. Prepare Meatball Mixture: In a mixing bowl, combine the ground pork, ground beef, egg, minced parsley, oregano, cumin, onion, garlic, salt, and pepper. Add the soaked bread, crumbling it as much as possible into the mixture.
  3. Knead and Shape: Knead the meatball mixture until uniform. Shape into 15 oval-shaped meatballs, about 65-70 grams each, and arrange on a large plate. Refrigerate for about one hour to firm up and hold shape.
  4. Sear Meatballs: Heat a generous splash of olive oil in a large skillet or non-stick pan. Sear the meatballs on both sides, allowing at least 4 minutes before flipping to get color without disturbing them. Use two forks to turn gently.
  5. Drain: Transfer the seared meatballs to paper towels to drain excess oil. Set aside while preparing the sauce.
  6. Make Lemon Sauce: In a sauté pan, melt the butter over moderate heat. Add the flour and cook for 2-3 minutes, stirring constantly with a wooden spatula until the mixture is sandy in color and smells like toasted flour.
  7. Add Liquids: Pour in the hot water or chosen stock along with the lemon juice. Stir well to combine and form a smooth sauce.
  8. Simmer Meatballs: Add the meatballs to the sauce, cover with a lid, and simmer gently for about 20 minutes. Turn the meatballs once during cooking and scrape the pan bottom to prevent sticking. Taste and adjust seasoning with salt and pepper if needed.
  9. Serve: Serve the warm meatballs with plenty of freshly ground black pepper and a sprinkle of dried oregano on top for garnish.

Notes

  • Using a mix of pork and beef creates a juicier and more flavorful meatball.
  • Allowing the meatballs to rest in the refrigerator helps them hold their shape during cooking.
  • The lemon sauce can be adjusted in tartness by varying the amount of lemon juice used.
  • Use fresh lemon juice for the best flavor impact.
  • If using stock, choose one that complements your dietary preferences (vegetable for vegetarian, chicken or beef for meat eaters).
  • This recipe can be served as an appetizer or as a main dish with rice or crusty bread.

Nutrition

Keywords: Greek meatballs, keftedes, lemon sauce, Mediterranean recipe, pork and beef meatballs, lemon butter sauce

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