I enjoy this recipe because the meatballs turn out incredibly tender and flavorful. The soaked bread and herbs give them a soft texture and a delicious aromatic flavor.
Another reason I like making this dish is the lemon sauce. It is rich and creamy but also bright and refreshing thanks to the lemon juice. The sauce complements the meatballs perfectly and makes the dish feel special.
I also appreciate how satisfying this meal is. I can serve it with rice, potatoes, or crusty bread, and the sauce makes everything taste even better.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil 400 grams (14 ounce) lean ground beef 1 large egg 100 grams (3.5 ounces) crustless bread 125 ml (1/2 cup) white wine 100 grams (1/2 cup) onion, minced 4 garlic cloves, minced 1/2 teaspoon ground cumin 1 teaspoon dried oregano (+ extra to serve with) 2 teaspoon dried parsley (or fresh minced) 1 teaspoon fine sea salt (+ extra for the sauce) 1/2 teaspoon ground pepper (+ extra for the 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
Directions
I begin by soaking the crustless bread in white wine. I tear the bread into smaller pieces and allow it to soak for a couple of minutes until it softens.
In a large mixing bowl, I add the ground beef along with the egg, parsley, oregano, cumin, minced onion, minced garlic, salt, and pepper.
Next, I add the soaked bread to the mixture, crumbling it as much as possible.
I knead the mixture until everything becomes evenly combined and uniform.
Then I shape the mixture into about 15 oval-shaped meatballs, each weighing roughly 65–70 grams, and place them on a large plate.
I refrigerate the meatballs for about one hour so they become firm and hold their shape during cooking.
After chilling, I heat a generous splash of olive oil in a large skillet or non-stick frying pan.
I place the meatballs in the pan and sear them on both sides to develop a nice golden color. I avoid turning them for the first four minutes so they brown properly. Then I gently turn them using two forks.
Once browned, I transfer the meatballs onto paper towels to drain any excess oil.
To prepare the sauce, I melt butter in a sauté pan over moderate heat.
I add the flour and cook it for about 2 to 3 minutes while stirring with a wooden spatula until it becomes slightly golden and smells like toasted flour.
Then I slowly pour in the hot water or stock along with the lemon juice and stir well until the sauce becomes smooth.
I add the meatballs into the sauce and cover the pan with a lid.
I allow them to simmer for about 20 minutes, turning them once and occasionally scraping the pan to prevent sticking. I taste the sauce and adjust the seasoning if needed.
Finally, I serve the meatballs warm with freshly ground pepper and a sprinkle of dried oregano on top.
Servings and Timing
This recipe makes about 15 meatballs, serving approximately 5 people.
Prep time: 20 minutes Chilling time: 1 hour Cook time: 25 minutes Total time: about 45 minutes (excluding chilling time)
Variations
I sometimes make this recipe using only ground beef if pork is not available. The meatballs are still tender and flavorful.
For a lighter version, I occasionally use ground chicken or turkey. These proteins absorb the lemon sauce beautifully.
Another variation I enjoy is adding a little lemon zest to the sauce for extra citrus flavor.
Sometimes I also add fresh dill or parsley as a garnish to bring additional freshness to the dish.
Storage/Reheating
I store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the meatballs gently in a saucepan over low heat until they are heated through. If the sauce becomes too thick, I add a small splash of water or broth.
I can also reheat individual portions in the microwave for about 1 to 2 minutes.
FAQs
Can I Freeze The Meatballs?
Yes, I can freeze the cooked meatballs with or without the sauce. I let them cool completely before storing them in freezer-safe containers for up to 2 months.
Why Do I Chill The Meatballs Before Cooking?
Chilling helps the meatballs hold their shape and prevents them from falling apart while cooking.
Can I Use Only One Type Of Meat?
Yes, I can use only beef or only pork if I prefer. The combination simply adds more depth of flavor.
What Can I Serve With Keftedes In Lemon Sauce?
I like serving them with rice, mashed potatoes, or crusty bread to soak up the delicious lemon sauce.
How Can I Make The Sauce Thicker?
If I want a thicker sauce, I let it simmer slightly longer or add a little extra flour while preparing the roux.
Conclusion
Keftedes in Lemon Sauce is a flavorful and comforting dish that combines tender meatballs with a rich and tangy sauce. I love how the herbs and spices enhance the meat mixture while the lemon sauce adds brightness and depth. It is a satisfying recipe that feels both traditional and comforting, making it perfect for family meals or special gatherings.
Keftedes In Lemon Sauce featuring juicy Greek meatballs made with beef and pork simmered in a rich buttery lemon sauce. A comforting Mediterranean recipe full of garlic, herbs, and bright citrus flavor.
