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Meatballs In Lemon Sauce

Delicious Meatballs in Lemon Sauce for a Quick Family Dinner

These Meatballs in Lemon Sauce are a delicious blend of flavors, perfect for a quick family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 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
For the Lemon Sauce
  • 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

Equipment

  • Large mixing bowl
  • Skillet
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. Soak the crustless bread in white wine for about 5 minutes, then tear it into small pieces and set aside.
  2. In a large mixing bowl, combine the ground pork, lean ground beef, egg, minced onion, garlic, ground cumin, oregano, parsley, fine sea salt, and ground pepper. Mix thoroughly.
  3. Incorporate the soaked bread into the meat mixture, knead until well combined, and shape into approximately 15 oval meatballs.
  4. Refrigerate the meatballs for about 1 hour to firm them up.
  5. Heat olive oil in a large skillet over medium-high heat, then carefully add the chilled meatballs, searing for about 4 minutes on each side.
  6. Transfer the browned meatballs to a plate lined with paper towels to drain excess oil.
  7. In the same skillet, melt the butter over medium heat, whisk in flour, and cook for 2-3 minutes.
  8. Gradually whisk in hot water or stock and lemon juice, avoiding lumps as the sauce thickens.
  9. Return the meatballs to the skillet, cover, and simmer on low heat for about 20 minutes.
  10. Serve the meatballs warm, drizzled with lemon sauce, and garnish with ground pepper and oregano.

Notes

Meatballs can be prepped in advance or frozen for quick meals. Leftovers can be stored in an airtight container for up to three days.