There’s an undeniable comfort that fills my kitchen when I whip up a batch of Greek Keftedes, or meatballs in lemon sauce. The moment you drop those golden brown meatballs into the rich, creamy sauce, you can almost hear the sighs of contentment emanating from family and friends. This dish truly has a way of bringing people together, combining tender meat with a zesty lemon twist that dances on your taste buds.
In just 30 minutes, you can prepare this crowd-pleaser, perfect for busy weeknights or a cozy family dinner. With a blend of ground meats and the secret of soaked bread for fluffiness, these meatballs are not only moist but delightful. Whether you’re transitioning from fast food or simply craving something homemade, these Greek meatballs offer a refreshing take on a classic favorite that will leave you eagerly going in for seconds. So, grab your apron and let’s bring a taste of Greece into your home!
Why are Meatballs in Lemon Sauce irresistible?
Simplicity: This recipe requires minimal ingredients and basic cooking skills, making it easy for anyone to master.
Fluffy Perfection: The unique addition of soaked bread ensures these meatballs are tender and juicy, creating a delightful bite every time.
Zesty Flavor: The creamy lemon sauce adds a refreshing twist that elevates the dish to a whole new level of taste.
Quick Preparation: In just 30 minutes, you can serve up a delicious meal, perfect for busy weeknights.
Family Favorite: Whether it’s a cozy dinner or entertaining guests, these Greek Keftedes are sure to impress everyone at the table.
Meatballs In Lemon Sauce Ingredients
For the Meatballs
• Olive Oil – For frying the meatballs; choose high-quality extra virgin olive oil for a richer flavor.
• Ground Pork – Adds moisture and flavor; ground turkey or chicken can be used for a leaner alternative.
• Lean Ground Beef – Provides heartiness; lamb can be swapped for an authentic Greek twist.
• Large Egg – Acts as a binder that helps maintain the meatball’s shape.
• Crustless Bread – Keeps the meatballs fluffy; you can substitute with breadcrumbs if necessary.
• White Wine – Soaks the bread for added flavor; replace with milk for a non-alcoholic version.
• Onion – Offers sweetness and depth; shallots may be used for a milder taste.
• Garlic Cloves – Gives aromatic flavor; adjust the quantity according to your taste preference.
• Ground Cumin – Adds warmth; can be omitted if unavailable.
• Dried Oregano – Essential for capturing Greek flavors; fresh oregano also works well.
• Dried Parsley – For garnish and freshness; fresh parsley is a lovely substitute.
• Fine Sea Salt – Enhances all flavors; adjust according to personal taste.
• Ground Pepper – Adds a touch of spice; freshly ground pepper is preferable for taste.
For the Creamy Lemon Sauce
• Butter – Forms the sauce base; margarine can work as a dairy-free option.
• All-Purpose Flour – Thickens the sauce; gluten-free flour works well for a gluten-free version.
• Hot Water or Stock – Creates the sauce base; vegetable or chicken stock enhances flavor.
• Lemon Juice – Provides acidity and flavor; adjust quantity according to personal preference.
These Meatballs in Lemon Sauce are not only easy to prepare but also bring a zesty and comforting touch to your dinner table!
How to Make Meatballs in Lemon Sauce
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Soak the crustless bread in white wine until it’s soft, about 5 minutes. Then crumble the bread into small pieces; this helps keep the meatballs fluffy and moist.
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Combine the ground pork, ground beef, egg, parsley, oregano, cumin, minced onion, garlic, salt, pepper, and the soaked bread in a large bowl. Knead the mixture until uniform and everything is well incorporated.
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Shape the mixture into approximately 15 meatballs, each about 65-70 grams. Place them on a plate and refrigerate for 1 hour to help them hold their shape during cooking.
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Heat olive oil in a skillet over medium-high heat. Carefully add the meatballs and sear them for about 4 minutes on each side, or until they’re golden brown and cooked through.
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Drain the meatballs on paper towels to remove excess oil. Set them aside while you prepare the sauce.
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Melt the butter in a sauté pan over moderate heat. Once melted, add the flour; whisk continuously until the mixture turns sandy and fragrant, about 1-2 minutes.
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Gradually whisk in the hot water or stock along with the lemon juice, stirring until the sauce comes together smoothly and thickens slightly.
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Return the meatballs to the pan and let them simmer in the sauce for 20 minutes, turning occasionally to coat them evenly. Taste and adjust seasoning if needed.
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Serve the meatballs warm, garnished with a sprinkle of dried oregano and freshly ground pepper for that extra touch of flavor.
Optional: Pair with Greek rice or potato wedges for a complete meal.
Exact quantities are listed in the recipe card below.
Storage Tips for Meatballs in Lemon Sauce
- Room Temperature: Meatballs can be left out for up to 2 hours at room temperature. Any longer, and it’s best to store them in the fridge to maintain freshness.
- Fridge: Store leftover meatballs in an airtight container for up to 3 days. Make sure they’re fully cooled before sealing to avoid condensation.
- Freezer: For longer storage, freeze the meatballs in a single layer on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 2 months.
- Reheating: When ready to enjoy, thaw in the fridge overnight and reheat in the sauce over medium heat, stirring gently to prevent breaking them apart.
Meatballs in Lemon Sauce Variations
Feel free to get creative and tailor these keftedes to your taste buds for a personalized meal experience!
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Lamb Swap: Use ground lamb instead of beef for an authentic Greek flavor. The rich taste of lamb pairs perfectly with the zesty sauce.
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Lean & Green: Substitute ground pork with chicken or turkey for a healthier option. Each bite remains juicy while lightening the dish.
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Veggie Delight: Replace meat with lentils or chickpeas, forming meatless balls for a delicious vegetarian twist that’s both hearty and filling.
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Gluten-Free: Use gluten-free breadcrumbs instead of crustless bread for a perfect GF adaptation without compromising on fluffiness. Enjoy the same delightful texture!
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Zesty Heat: Add a pinch of red pepper flakes to the sauce for a subtle kick that balances the creamy lemon flavor. It elevates the dish to a new level!
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Herb Boost: Include fresh herbs like mint or basil in the meatball mix. They add a refreshing twist that enhances the traditional flavors beautifully.
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Citrus Kick: Mix in some lime juice along with the lemon for a zesty and refreshing note that brightens up the entire dish in a fun way!
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Creamy Dream: Stir in a splash of heavy cream into the sauce for a richer, velvety texture that takes these meatballs to luxurious heights.
Each variation adds a unique spin to this classic recipe, allowing you to explore new flavors and personal preferences!
Expert Tips for Meatballs in Lemon Sauce
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Perfect Searing: Don’t move the meatballs during their initial searing. This ensures a nice golden crust without falling apart.
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Taste and Adjust: Always taste the sauce before serving. Adjust the lemon juice to your liking, as meatballs in lemon sauce can be quite tangy!
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Keep Them Juicy: If the meatballs seem dry, make sure the bread is properly soaked. Dry bread leads to drier meatballs.
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Chill Before Cooking: Allowing shaped meatballs to chill in the refrigerator helps them maintain their shape while cooking.
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Smart Substitutions: Don’t hesitate to swap ingredients. Chose ground lamb for a traditional touch or chicken for a lighter option.
What to Serve with Meatballs in Lemon Sauce?
Elevate your dinner experience by pairing these juicy Greek meatballs with delightful side dishes and beverages!
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Garlic Bread: Infused with a buttery garlic spread, it’s perfect for dipping into the creamy lemon sauce.
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Greek Potato Wedges: Crispy on the outside and fluffy inside, they soak up sauce perfectly, enhancing every bite.
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Herbed Rice: A fragrant side dish like Prasorizo (rice with leeks) complements the zesty lemon flavor remarkably. It adds a comforting texture to your meal.
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Greek Salad: Refreshing with crisp cucumbers, ripe tomatoes, and olives, it balances the meal’s richness with vibrant flavors.
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Roasted Vegetables: Seasonal veggies caramelized to perfection provide a delightful contrast to the meatballs and elevate the dish’s health quotient.
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Tzatziki Sauce: This cooling yogurt dip, infused with cucumber and garlic, adds a creamy companion that dances well with the lemon.
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Lemonade or Iced Tea: Crisp and refreshing, these drinks help cleanse the palate while mirroring the citrusy notes in the meatballs.
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Baklava: End your meal on a sweet note with this rich, honey-soaked pastry that brings a taste of Greece to your dessert table.
Make Ahead Options
These Meatballs in Lemon Sauce (Greek Keftedes) are perfect for meal prep and can help save valuable time on busy weeknights! You can shape the meatballs and refrigerate them for up to 3 days or freeze them for up to 2 months. To maintain their juicy texture, store them in an airtight container or tightly wrap them in plastic wrap before refrigerating or freezing. When you’re ready to enjoy this delightful dish, simply thaw frozen meatballs overnight in the refrigerator and sear them as directed before simmering in the creamy lemon sauce. You’ll have a delicious meal on the table with minimal effort and just as much flavor!
Meatballs in Lemon Sauce Recipe FAQs
How do I choose the right meat for my meatballs?
Absolutely! For the fluffiest and juiciest meatballs, I recommend using a combination of ground pork and lean ground beef. If you’d like a more traditional approach, you can swap the beef for ground lamb, which adds an authentic Greek flavor. If you’re looking for a leaner option, ground turkey or chicken works beautifully as well.
What’s the best way to store leftover meatballs?
Very! Once your meatballs have cooled, store them in an airtight container in the refrigerator for up to 3 days. Ensure they’re cooled completely to prevent condensation and maintain their texture. If you need to store them longer, they can be frozen for up to 2 months. Just make sure to separate them with parchment paper in the container to prevent sticking!
Can I freeze the meatballs before cooking?
Absolutely! To freeze the meatballs, follow these simple steps:
- Shape the meatballs as per the recipe and place them on a baking sheet lined with parchment paper, making sure they aren’t touching each other.
- Freeze them for about 1-2 hours until firm.
- Once they’re frozen, transfer the meatballs to a freezer-safe bag or container. They can be stored for up to 2 months. When you’re ready to cook, just add an extra few minutes to the cooking time since they’ll be starting from frozen.
What should I do if my meatballs fall apart while cooking?
Very common! If your meatballs crumple, it’s often due to not having enough binder. Make sure to incorporate enough egg and soaked bread — this is key to holding them together. If they seem too wet, you can add a bit of flour or breadcrumbs to the mixture. Also, let them chill in the fridge for an hour before cooking; this helps them firm up.
Can pets eat the meatballs in lemon sauce?
Oh, that’s thoughtful of you! While the meatballs themselves are mostly safe for pets due to the meat ingredients, the lemon and garlic present in the dish aren’t great for them. It’s best to give your furry friends pieces without the sauce. Always check with your vet if you’re unsure about introducing new foods to your pet’s diet!
How can I make this dish gluten-free?
Certainly! To adapt these meatballs in lemon sauce for a gluten-free diet, simply use gluten-free breadcrumbs or gluten-free flour to thicken the sauce. Ensure your meatballs are made with gluten-free ingredients, including the stock, and you’ll have a delicious alternative that everyone can enjoy!
Meatballs in Lemon Sauce: A Zesty Greek Keftedes Delight
Ingredients
Equipment
Method
- Soak the crustless bread in white wine for 5 minutes. Crumble into small pieces.
- Combine ground pork, ground beef, egg, parsley, oregano, cumin, onion, garlic, salt, pepper, and soaked bread; mix until uniform.
- Shape into 15 meatballs, about 65-70 grams each. Refrigerate for 1 hour.
- Heat olive oil in a skillet over medium-high heat and sear meatballs for 4 minutes per side until golden brown.
- Drain on paper towels to remove excess oil.
- Melt butter in a sauté pan. Add flour and whisk continuously until sandy.
- Gradually whisk in hot water or stock and lemon juice until the sauce thickens.
- Return meatballs to the pan and simmer in sauce for 20 minutes, turning occasionally.
- Serve warm with a sprinkle of oregano and pepper.
