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Recipe ea5339b005

Meatballs in Lemon Sauce (Greek Keftedes)

Ultra-fluffy Greek-style meatballs simmered in a silky lemon–garlic sauce. Classic keftedes texture thanks to soaked bread, brightened with fresh lemon and herbs. Weeknight-easy, meal-prep friendly, and perfect over rice, orzo, or roasted potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Greek
Servings 4 servings
Calories 520 kcal

Ingredients
  

  • 400 grams lean ground beef (14 oz)
  • 200 grams ground lamb or ground turkey (7 oz)
  • 1 large egg
  • 100 grams crustless bread, torn (about 3.5 oz)
  • 125 ml warm milk or warm stock, for soaking bread (1/2 cup)
  • 100 grams onion, very finely minced (about 1 medium)
  • 4 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano, plus extra to serve
  • 2 teaspoons dried parsley (or 2 tablespoons fresh, minced)
  • 1 teaspoon fine sea salt, for meat mixture
  • 1/2 teaspoon ground black pepper, for meat mixture
  • 2 tablespoons olive oil, for searing (plus more as needed)
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 500 ml hot stock (vegetable, chicken, or beef) (2 cups)
  • 8-10 tablespoons fresh lemon juice (to taste), plus zest of 1 lemon
  • fine sea salt and black pepper, to season sauce
  • fresh parsley and extra dried oregano, to serve (optional)

Instructions
 

  • Tear crustless bread into pieces and soak in warm milk (or warm stock) for 2–3 minutes. Squeeze out excess liquid and crumble the bread finely.
  • In a large bowl combine ground beef and ground lamb (or turkey), egg, crumbled soaked bread, minced onion, garlic, cumin, oregano, parsley, salt, and pepper. Mix gently until uniform without overworking.
  • Shape into about 15 oval meatballs (65–70 g each). Place on a plate or lined sheet pan. Chill 30–60 minutes if time allows to help them hold shape.
  • Heat a large skillet over medium to medium-high with olive oil. Sear meatballs on all sides until nicely browned, 6–8 minutes total; work in batches and avoid crowding. Transfer to a plate lined with paper towels.
  • In a sauté pan, melt butter over moderate heat. Sprinkle in flour and cook, stirring, 2–3 minutes until the roux smells toasty and looks sandy.
  • Gradually whisk in hot stock until smooth and lightly thickened. Stir in lemon zest and 8 tablespoons lemon juice. Taste and adjust acidity with more lemon juice if desired.
  • Season the sauce with a pinch of salt and black pepper. Nestle the browned meatballs into the sauce in a single layer. Cover and simmer gently 15–20 minutes, turning once, until cooked through and very tender.
  • If the sauce thickens too much, whisk in a splash of hot stock or warm water to loosen to a silky consistency. Taste and adjust seasoning.
  • Serve warm with extra dried oregano, chopped parsley, and plenty of freshly ground black pepper. Pair with rice, orzo, roasted potatoes, or a crisp salad.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 25gProtein: 35gFat: 31gSaturated Fat: 12gSodium: 700mgFiber: 1gSugar: 3g
Keyword Budget-Friendly Recipes, Easy Weeknight Dinners, Greek meatballs, keftedes, lemon sauce, Quick Family Meals
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