Name: Delicious Meatballs in Lemon Sauce for a Quick Family Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 105 min
Ingredients: 200 grams Ground pork (Can substitute with ground lamb); 400 grams Lean ground beef; 1 large Egg (Binds the mixture); 100 grams Crustless bread (Provides moisture); 125 ml White wine (Can substitute with milk for non-alcoholic option); 100 grams Minced onion; 4 cloves Minced garlic (Essential for flavor); 0.5 teaspoon Ground cumin; 1 teaspoon Dried oregano (Plus extra for serving); 2 teaspoons Dried parsley (Fresh minced can be used); 1 teaspoon Fine sea salt (Plus extra for sauce); 0.5 teaspoon Ground pepper (Plus extra for sauce); 2 tablespoons Olive oil (For frying the meatballs); 4 tablespoons Butter (Creamy base of the sauce); 4 tablespoons All-purpose flour (Thickens the sauce); 2 cups Hot water or stock (Vegetable, beef, or chicken stock works well); 8-10 tablespoons Lemon juice (Adjust to taste)

As the aroma of sizzling garlic fills the air, my heart races at the thought of a dish that brings the essence of Greece right to my kitchen. These Greek Meatballs in Lemon Sauce, or Keftedes, are a delightful fusion of simple ingredients that transform into something truly exceptional. Not only are they quick to make—taking just 15 minutes to prep and 30 minutes to cook—but the tangy lemon-butter sauce adds a fresh vibrancy that elevates this family-friendly dinner into a spectacular treat. Packed with flavors from garlic and oregano, these meatballs promise to win over even the pickiest eaters. Are you ready to impress your loved ones with a meal that’s as easy as it is delicious? Let’s dive into the recipe!

Why are Greek Meatballs Irresistible?

Quick Preparation: In just 15 minutes of mixing and 30 minutes of cooking, you’re on your way to a vibrant dinner!
Flavor Explosion: With ingredients like garlic and lemon, these meatballs explode with flavor that will have everyone coming back for more.
Versatile Pairing: They shine on a bed of Greek rice or can be served alongside Homemade French Fries for a comforting meal.
Family-Friendly: Perfectly tender meatballs mean even the pickiest eaters will find something to love.
Make-Ahead Magic: Prep the mixture in advance or freeze these beauties for quick meals down the line. Who wouldn’t love a delicious dinner ready to go?

Meatballs in Lemon Sauce Ingredients

For the Meatballs
• Olive oil – Used for frying the meatballs; any neutral oil can be a suitable substitute.
• Ground pork (200 grams / 7 ounces) – Adds moisture and flavor; ground lamb is another great choice.
• Lean ground beef (400 grams / 14 ounces) – The primary protein creating firm, delicious meatballs.
• Large egg (1) – Binds the mixture together to keep the meatballs intact.
• Crustless bread (100 grams / 3.5 ounces) – Provides moisture for fluffy texture; soaked breadcrumbs work too.
• White wine (125 ml / ½ cup) – Soaks the bread for enhanced flavor; milk can be used for a non-alcoholic option.
• Minced onion (100 grams / ½ cup) – Brings sweetness and depth to the meatball mixture.
• Minced garlic (4 cloves) – Essential for aromatic flavors.
• Ground cumin (½ teaspoon) – Adds warmth and complexity to the dish.
• Dried oregano (1 teaspoon + extra for serving) – Imparts classic Greek flavor; extra enhances the aroma upon serving.
• Dried parsley (2 teaspoons or fresh minced) – Adds a touch of freshness.
• Fine sea salt (1 teaspoon + extra for sauce) – Enhances the overall flavor profile.
• Ground pepper (½ teaspoon + extra for sauce) – Seasoning for a well-rounded taste.

For the Lemon Sauce
• Butter (4 tablespoons) – The creamy base of the sauce.
• All-purpose flour (4 tablespoons) – Thickens the sauce to a velvety consistency.
• Hot water or stock (2 cups / 500 ml) – Forms the rich sauce base; vegetable, beef, or chicken stock works beautifully.
• Lemon juice (8-10 tablespoons) – Adds that tangy kick; adjust to taste for the perfect zing.

Dive into this delightful recipe and watch as your family falls in love with these splendid meatballs in lemon sauce!

Step‑by‑Step Instructions for Meatballs In Lemon Sauce

Step 1: Soak the Bread
Begin by soaking the crustless bread in white wine for about 5 minutes, allowing it to absorb the flavor. Once softened, tear the bread into small pieces and set aside. This creates a moist base for your meatballs in lemon sauce, contributing to their delightful texture.

Step 2: Combine the Meatball Ingredients
In a large mixing bowl, combine the ground pork, lean ground beef, a large egg, minced onion, garlic, ground cumin, dried oregano, parsley, fine sea salt, and ground pepper. Mix thoroughly with your hands or a spatula until evenly combined. This flavorful base is crucial for crafting your juicy meatballs.

Step 3: Add the Soaked Bread
Next, incorporate the soaked bread into the meat mixture, crumbling it as you add it in. Knead the mixture gently until uniform and well combined, ensuring that the bread is evenly distributed. Once mixed, shape the mixture into approximately 15 oval meatballs, each weighing about 65-70 grams.

Step 4: Chill the Meatballs
Place the shaped meatballs onto a plate and refrigerate them for about 1 hour. This step helps firm up the meatballs, making them easier to handle during cooking and ensuring they hold their shape while being seared in the pan.

Step 5: Sear the Meatballs
In a large skillet, heat a generous amount of olive oil over medium-high heat. Once the oil is shimmering, carefully add the chilled meatballs, searing them for about 4 minutes on each side until they develop a golden crust. This caramelization adds fantastic flavor to your meatballs in lemon sauce.

Step 6: Drain Excess Oil
After browning the meatballs, use a slotted spoon to transfer them to a plate lined with paper towels. This will absorb any excess oil, keeping your meatballs flavorful yet not overly greasy, ready to absorb the delicious lemon sauce next.

Step 7: Prepare the Sauce
In the same skillet, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 2-3 minutes until the mixture appears sandy and slightly golden. This will create a roux, which acts as a thickening agent for your creamy lemon sauce.

Step 8: Add Liquids to the Sauce
Gradually whisk in 2 cups of hot water or your choice of stock along with 8-10 tablespoons of lemon juice. Keep whisking to avoid lumps as the sauce thickens, adjusting the lemon juice gradually to achieve your desired level of tanginess. This zesty blend is the perfect complement to your meatballs.

Step 9: Simmer the Meatballs in Sauce
Return the seared meatballs to the skillet, carefully bathing them in the luscious sauce. Cover the pan and let them simmer on low heat for about 20 minutes, turning occasionally until the meatballs are cooked through and have absorbed the rich lemon flavors.

Step 10: Serve and Garnish
Once cooked, serve the meatballs warm, drizzled with the lemon sauce. Garnish with freshly ground pepper and a sprinkle of dried oregano for an added punch of flavor. These meatballs in lemon sauce are now ready to be enjoyed with your favorite sides!

Expert Tips for Meatballs in Lemon Sauce

Resting Time: Allow the meatballs to chill for at least 1 hour before cooking. This firms them up, ensuring they maintain their shape while cooking and prevents them from falling apart.
Searing Technique: Don’t rush the searing process—wait about 4 minutes before turning the meatballs. This allows a beautifully crispy crust to form and enhances the flavor of your meatballs in lemon sauce.
Adjusting Lemon Flavor: Start with less lemon juice when making the sauce, then gradually add more to reach your preferred level of tanginess. This lets you control the zestiness without overwhelming the dish.
Uniform Size: Try to make all meatballs roughly the same size (about 65-70 grams each) to ensure even cooking throughout. This ensures that no meatball is undercooked or overcooked.
Substitution Tips: Get creative! Ground lamb can be substituted for pork for a more traditional flavor, and adding minced fresh mint can elevate the dish even further.
Storage Solutions: If you have leftovers, store them in an airtight container in the fridge for up to three days. These meatballs in lemon sauce reheat wonderfully for a quick meal!

Meatballs in Lemon Sauce Variations

Feel free to get creative and tailor these meatballs to your taste buds!

Ground Lamb: Swap ground pork for lamb to embrace a deeper, traditional Greek flavor that takes you straight to the Mediterranean.
Herb Twist: Add minced fresh mint to the mixture for a refreshing, herbaceous note that complements the lemon beautifully.
Veggie Boost: Incorporate finely diced red bell peppers or grated zucchini into the meat mixture for added texture and moisture.
Cheese Infusion: Mix in crumbled feta cheese for a salty, creamy surprise that will wow your guests with each bite.
Spicy Kick: Sprinkle in red pepper flakes for those who love a bit of heat; just be mindful of not overdoing it, as the lemon provides its own brightness!
Zucchini Noodles: Serve the meatballs over spiralized zucchini noodles instead of traditional pasta for a lighter, low-carb option that adds a fun twist.
Lemon Zest: For an extra burst of citrus flavor, add lemon zest to the meatball mixture alongside the juice; it enhances that zesty punch you’re looking for!
Sauce Swap: If you’re looking for alternatives, consider serving with a refreshing Crisp Cabbage and Cucumber Salad with Lemon Sesame Dressing instead of the lemon sauce for a delightful crunch!

Each variation promises to bring something different to the table, making this a versatile family favorite!

Make Ahead Options

These Greek Meatballs in Lemon Sauce are a fantastic option for meal prep lovers looking to save time during busy weeknights! You can prepare the meatball mixture up to 3 days in advance by combining all the ingredients and shaping the meatballs. Simply refrigerate them in an airtight container until you’re ready to cook. To ensure they remain juicy, avoid keeping them out for too long before cooking. When it’s time to enjoy your Keftedes, just sear them, then simmer in the sauce as directed. For longer storage, freeze shaped meatballs for up to 2 months and thaw overnight in the refrigerator before cooking, maintaining that delicious flavor everyone will love!

How to Store and Freeze Meatballs in Lemon Sauce

Fridge: Store leftover meatballs in lemon sauce in an airtight container for up to 3 days. Make sure they are completely cooled before sealing to retain optimal flavor and texture.

Freezer: If you’d like to save some meatballs for later, freeze them individually on a baking sheet before transferring them to a freezer-safe container or zip-top bag. They can be frozen for up to 2 months.

Reheating: Thaw meatballs overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of water or broth to the sauce to maintain moisture.

Make-Ahead: Prepare the meatball mixture up to 3 days in advance or shape and freeze the meatballs for easy, quick weeknight dinners featuring these delicious meatballs in lemon sauce.

What to Serve with Juicy Greek Meatballs in Creamy Lemon Sauce

Create a delightful dining experience by pairing these succulent meatballs with complementary sides and drinks that elevate their vibrant flavors.

Greek Rice Pilaf: This fluffy rice dish, infused with herbs and lemon, perfectly balances the tanginess of the sauce and adds a comforting element to the meal.
Roasted Vegetable Medley: A colorful assortment of seasonal veggies roasted until tender brings a delightful crunch and earthy flavor, harmonizing beautifully with the lemony brightness.
Crispy Potato Wedges: Golden, seasoned wedges provide a satisfying texture contrast, making each bite a delightful mix of soft meatballs and crunchy potatoes—a true crowd-pleaser!
Tzatziki Sauce: The cool, refreshing yogurt-based dip adds a creamy, tangy touch, making it an ideal condiment to scoop with the meatballs or to enjoy alongside the rice.
Greek Salad: A mix of crisp cucumbers, juicy tomatoes, and tangy feta enhances the meal’s freshness while adding a burst of color—definitely a side that compliments the bold flavors.
A Glass of White Wine: A chilled glass of crisp, citrusy white wine enhances the dish, bringing out the lemony notes in the sauce and creating a delightful harmony of flavors.

Meatballs in Lemon Sauce Recipe FAQs

What kind of meat should I use for Greek meatballs?
Absolutely! A mix of lean ground beef and ground pork is traditional, as it gives a beautiful balance of flavor and moisture. If you prefer a more authentic taste, you can substitute the ground pork with ground lamb, which is commonly used in Greek cuisine.

How long can I store leftover meatballs in lemon sauce?
You can store the meatballs in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before sealing to maintain their delicious flavor and texture!

Can I freeze meatballs in lemon sauce?
Yes, indeed! For freezing, lay the cooked meatballs in sauce on a baking sheet and freeze them individually for about 2 hours. Once frozen, transfer them to a freezer-safe container or zip-top bag. This allows for easy access when you’re ready for a quick meal. They’ll keep well for up to 2 months!

What are the signs that the meatballs are cooked through?
There’s nothing like the aroma of cooked meatballs! To ensure they’re fully cooked, they should reach an internal temperature of 160°F (70°C). Additionally, the meatballs should be firm to the touch and have no pink center. Cooking them in the sauce for about 20 minutes will help them absorb flavor and reach the perfect texture.

Can I make this recipe gluten-free?
Very much so! To adapt this recipe for a gluten-free diet, simply replace the crustless bread with gluten-free breadcrumbs or crushed gluten-free crackers. Make sure to also use a gluten-free stock for the sauce!

How can I make the sauce creamier?
If you want a creamier sauce, consider adding a splash of heavy cream or a dollop of sour cream towards the end of cooking. This enriching touch takes the lemon sauce to the next level and pairs beautifully with the meatballs in lemon sauce.