Looking for a mouth‑watering dish that brings together juicy meat, bright lemon, and warm, homey flavors? These Greek Keftedes in Lemon Sauce (Meatballs in Lemon Sauce) are just that — tender, fluffy meatballs simmered in a creamy, lemon‑buttery sauce. They’re comfort food with a Greek twist.
What Makes Them Special
- Soft and juicy texture: Thanks to soaked bread mixed into the meat, these meatballs stay moist and tender through cooking.
- Bright, tangy lemon flavor: The lemon juice in the sauce (balanced with butter and stock) gives a refreshing, zesty kick.
- Simple yet satisfying: With basic pantry ingredients—ground meats, herbs, garlic, onion—and the lemon sauce, it’s a dish that travels easily from fridge to table in ~30 minutes.
Ingredients
For around 15 meatballs:
Meatballs
- Olive oil (for frying)
- 600 g (≈14 oz) lean ground beef
- 1 large egg
- 100 g crustless bread
- 125 ml (½ cup) milk
- 100 g finely minced onion
- 4 garlic cloves, minced
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano + more for garnish
- 2 teaspoons parsley (fresh minced or dried)
- 1 teaspoon fine sea salt + extra for sauce
- ½ teaspoon ground pepper + extra for sauce
Lemon Sauce
- 4 tablespoons butter
- 4 tablespoons all‑purpose flour
- 2 cups (≈500 ml) hot water or your choice of stock (vegetable, beef, or chicken)
- 8‑10 tablespoons lemon juice (adjust to taste)
Instructions
- Soak the bread: Tear the crustless bread into pieces, soak it in milk or water for a few minutes to soften, then squeeze out the excess liquid.
- Combine meat mixture: In a bowl, mix the ground beef, egg, parsley, oregano, cumin, onion, garlic, salt, and pepper. Crumble in the soaked bread, knead until the mixture is uniform.
- Shape: Form about 15 oval‑shaped meatballs (≈65‑70g each). Refrigerate for ~1 hour so they firm up and hold shape.
- Brown meatballs: Heat olive oil in a skillet. Sear the meatballs on both sides until golden—don’t flip too early (wait ~4 minutes for the first side to set). Drain briefly on paper towels.
- Make the sauce: In a clean saucepan, melt butter over moderate heat. Add flour, cook ~2‑3 minutes, stirring, until it smells like toasted flour.
- Add liquids: Pour in hot water or stock + lemon juice (start with less, adjust later). Stir to avoid lumps.
- Simmer with meatballs: Place meatballs into the sauce. Cover and simmer for ~20 minutes, turning once or twice, scraping the bottom to prevent sticking. Taste and adjust seasoning (salt, pepper, maybe more lemon).
- Serve: Warm, topped with dried oregano and freshly ground pepper.
Serving Suggestions
These lemony keftedes go well with:
- Roasted potatoes
- A side of Greek rice dishes like Prasorizo (Rice with Leeks) or Spanakoryzo (Spinach Rice)
- Plain steamed rice or crusty bread to soak up the sauce
Tips & Variations
- If you want, you can use ground lamb instead of beef/pork for a more traditional or rich flavor.
- For the soaked bread: if you prefer not to use wine, try milk or even water.
- Adjust the lemon: Greeks tend to like lemony, so start with ~6‑8 tablespoons and add more after tasting.
- You can prepare the meatball mixture ahead of time (up to 3 days refrigerated), or even freeze formed meatballs (uncooked) for up to 2 months.
Nutrition (Approx per Meatball)
- Calories: ~142 kcal
- Carbohydrates: ~7 g
- Protein: ~10 g
- Fat: ~8 g (of which saturated ~4 g)