Meatballs In Lemon Sauce (Greek Keftedes) Recipe
This traditional Greek recipe features tender meatballs made with a blend of ground pork and beef, soaked bread, and aromatic herbs, simmered in a rich and tangy lemon sauce. The meatballs are pan-seared to develop a golden crust and then gently cooked in a buttery lemon sauce that offers a perfect balance of citrus brightness and savory depth, making it an ideal dish for a comforting yet elegant meal.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 15 meatballs (serves 4-5) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Greek
Ingredients
Scale
Meatballs
- 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
Lemon Sauce
- 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
Instructions
- Prepare the Bread: Tear the crustless bread into smaller pieces and soak it in white wine for a couple of minutes until softened.
- Make the Meatball Mixture: In a large mixing bowl, combine the ground pork, lean ground beef, egg, minced parsley, dried oregano, ground cumin, minced onion, minced garlic, salt, and pepper. Add the soaked bread, crumbling it into small pieces as you mix it in. Knead the mixture thoroughly until uniform and well combined.
- Shape the Meatballs: Form the mixture into 15 oval-shaped meatballs, each weighing about 65-70 grams, and place them on a large plate. Refrigerate the meatballs for about one hour to let them firm up and hold their shape during cooking.
- Sear the Meatballs: Heat a generous splash of olive oil in a large skillet or non-stick frying pan over medium heat. Place the meatballs in the pan and sear them without moving for about 4 minutes to develop a golden crust. Then carefully turn them using two forks to brown the other side. Once browned, transfer the meatballs to paper towels to drain excess oil.
- Prepare the Lemon Sauce: In a sauté pan, melt the butter over moderate heat. Add the flour and cook, stirring constantly with a wooden spatula, for 2-3 minutes until the mixture turns sandy in color and emits a toasted flour aroma. Gradually pour in the hot water or stock and lemon juice, stirring well to combine and prevent lumps.
- Simmer the Meatballs in Sauce: Add the seared meatballs to the sauce and cover with a lid. Simmer gently for about 20 minutes, turning the meatballs once halfway through and scraping the bottom of the pan occasionally to prevent sticking. Taste the sauce and adjust seasoning with extra salt, pepper, or lemon juice as needed.
- Serve: Serve the meatballs warm, garnished with freshly ground black pepper and a sprinkle of dried oregano for a bright, herbaceous finish.
Notes
- Soaking the bread in white wine adds moisture and enhances the flavor of the meatballs.
- Simmering the meatballs in lemon sauce ensures they remain tender and infused with the sauce’s tangy taste.
- You can use either vegetable, beef, or chicken stock depending on preference or availability.
- For a firmer texture, you can refrigerate the meatballs longer before cooking.
- Adjust the amount of lemon juice in the sauce based on your taste preference for acidity.
- Serve with crusty bread or rice to soak up the flavorful lemon sauce.
Keywords: Greek meatballs, Keftedes, lemon sauce, ground pork and beef, traditional Greek recipe, Mediterranean meatballs, easy meatball recipe
