Name: Meatballs In Lemon Sauce (Greek Keftedes) Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Greek
Ingredients: 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 (+ extra to serve); 2 teaspoons dried parsley (or fresh minced); 1 teaspoon fine sea salt (+ extra for the sauce); ½ teaspoon ground black pepper (+ extra for the sauce); Olive oil, for frying; 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups (500 ml) hot water or stock (vegetable, beef, or chicken stock); 8-10 tablespoons lemon juice

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Introduction

Meatballs in Lemon Sauce, or Greek Keftedes, combine tender, flavorful meatballs with a tangy, buttery lemon sauce. This classic dish offers a delightful balance of herbs and citrus, perfect for a comforting meal that’s easy to prepare at home.

A silver frying pan filled with fourteen browned meatballs sitting in a thick, light brown sauce that looks smooth and creamy, covering the bottom half of the meatballs. The meatballs have a coarse texture and are browned on top. To the upper left of the pan, there are three lemon halves resting on a white marbled surface. A silver spoon is partially dipped in the sauce on the right side of the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 parsley
1 teaspoon fine sea salt, plus extra for the sauce
½ teaspoon ground pepper, plus extra 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

Instructions

Step 1: Soak the crustless bread in white wine for a couple of minutes until soft, then tear it into smaller pieces.
Step 2: In a mixing bowl, combine ground pork, ground beef, egg, parsley, oregano, cumin, minced onion, garlic, salt, and pepper.
Step 3: Add the soaked bread, crumbling it thoroughly into the meat mixture.
Step 4: Knead the mixture well until uniform in texture.
Step 5: Shape the mixture into 15 oval-shaped meatballs, about 65-70 grams each. Place them on a large plate and refrigerate for about an hour to firm up.
Step 6: Heat a generous splash of olive oil in a large skillet or non-stick frying pan over medium heat.
Step 7: Sear the meatballs on both sides until browned. Avoid turning or disturbing them for the first 4 minutes to ensure a good crust, then carefully turn using two forks.
Step 8: Transfer the browned meatballs to paper towels to drain excess oil.
Step 9: For the sauce, melt butter in a sauté pan over moderate heat. Add the flour and cook for 2-3 minutes, stirring constantly until it turns sandy in color and smells toasted.
Step 10: Slowly pour in the hot water or stock along with the lemon juice, stirring well to combine. Season with extra salt and pepper as needed.
Step 11: Add the meatballs back into 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.
Step 12: Taste the sauce and adjust seasoning if necessary. Serve warm, garnished with freshly ground pepper and a sprinkle of dried oregano.

Tips & Variations

For extra moisture, use fresh parsley and add a splash of lemon zest to the meatball mixture.
Substitute ground lamb for pork or beef to introduce a richer flavor typical of some Greek recipes.
If you prefer a thicker sauce, reduce the lemon juice slightly or cook the sauce uncovered for a few more minutes.
Serve with crusty bread or over rice to soak up the delicious lemon sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. This dish also freezes well; thaw overnight in the fridge before warming.

How to Serve

The dish shows three meatballs placed on the right side of a white plate with a textured, juicy mix of brown and light beige colors, sprinkled with herbs; one meatball is cut open, revealing a soft, crumbly inside. To the left of the meatballs are six golden-yellow potato wedges with browned and slightly crispy edges, seasoned with black pepper and green herbs. At the back of the plate, a thick yellow lemon wedge rests, partially visible. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without bread?

Bread helps bind the meatballs and keeps them tender, but you can substitute soaked breadcrumbs or even cooked rice if preferred. Omitting bread entirely may result in firmer meatballs that fall apart more easily.

What type of lemon juice should I use for the sauce?

Freshly squeezed lemon juice gives the best bright and fresh flavor, but bottled lemon juice can be used in a pinch. Adjust the amount to taste, starting with less and adding more if needed.