Keftedes In Lemon Sauce
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.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 15 meatballs (about 4–5 servings)
- Category: Main Course
- Method: Pan-Frying & Simmering
- Cuisine: Greek / Mediterranean
Ingredients
Olive oil (for frying)
400 g (14 oz) lean ground beef
1 large egg
100 g (3.5 oz) crustless bread
125 ml (½ cup) white wine
100 g (½ cup) onion, minced
4 garlic cloves, minced
½ teaspoon ground cumin
1 teaspoon dried oregano (plus extra for serving)
2 teaspoons dried parsley (or fresh minced parsley)
1 teaspoon fine sea salt (plus extra for sauce)
½ teaspoon ground black pepper (plus extra for 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
Prepare the Meatballs
Soak the crustless bread in white wine for a few minutes, then tear it into small pieces.
In a large mixing bowl, combine ground beef, egg, parsley, oregano, cumin, minced onion, garlic, salt, and pepper.
Add the soaked bread, crumbling it into the mixture.
Knead the mixture well until evenly combined.
Shape the mixture into 15 oval-shaped meatballs, about 65–70 grams each, and place them on a large plate.
Refrigerate the meatballs for about 1 hour to help them firm up and keep their shape during cooking.
Cook the Meatballs
Heat a generous splash of olive oil in a large skillet over medium heat.
Add the meatballs and sear them on both sides until lightly browned. Avoid turning them during the first 4 minutes so they develop a good crust.
Turn them carefully using forks and brown the other side.
Transfer the meatballs to paper towels to drain excess oil.
Make the Lemon Sauce
In a sauté pan, melt the butter over moderate heat.
Add the flour and cook for 2–3 minutes, stirring continuously until it turns slightly golden and smells toasted.
Gradually pour in the hot water or stock along with the lemon juice, stirring well to create a smooth sauce.
Add the browned meatballs to the sauce and cover the pan.
Simmer for about 20 minutes, turning the meatballs once and occasionally scraping the bottom of the pan to prevent sticking.
Taste and adjust seasoning with additional salt and pepper if needed.
Notes
Chilling the meatballs before cooking helps them hold their shape better.
The sauce should be smooth and lightly creamy with a bright lemon flavor.
You can adjust the lemon juice to your taste for a milder or stronger citrus flavor.
Serve with rice, mashed potatoes, pasta, or crusty bread to soak up the sauce.
Find it online: https://allcookedup.com/keftedes-in-lemon-sauce/
