Meatballs in Lemon Sauce (Greek Keftedes) Recipe
Greek Meatballs in a tangy lemon sauce, combining ground pork and beef with aromatic herbs, seared to perfection, and simmered in a buttery lemon sauce. A flavorful and authentic dish perfect for a main course.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 15 meatballs
- Category: Main Course
- Method: Frying
- Cuisine: Greek
Ingredients
For The Meatballs:
- 1 tablespoon olive oil
- 200 grams ground pork
- 400 grams lean ground beef
- 1 large egg
- 100 grams crustless bread
- 125 ml white wine (½ cup)
- 100 grams onion, minced (½ cup)
- 4 garlic cloves, minced
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano + extra to serve
- 2 teaspoons dried parsley or fresh minced
- 1 teaspoon fine sea salt + extra for the sauce
- ½ teaspoon ground pepper + extra for the sauce
For The Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups hot water or stock (vegetable, beef, or chicken)
- 8-10 tablespoons lemon juice
Instructions
- Prepare bread: Soak the crustless bread in white wine. Tear it into smaller pieces and allow it to soak for a couple of minutes until softened.
- Mix ingredients: In a mixing bowl, combine ground pork, ground beef, egg, minced parsley, oregano, ground cumin, minced onion, minced garlic, salt, and pepper.
- Add soaked bread: Crumble the soaked bread into the meat mixture as much as possible, then knead everything until the mixture is uniform.
- Shape meatballs: Form the mixture into 15 oval-shaped meatballs, each weighing about 65-70 grams. Place them on a large plate and refrigerate for about 1 hour to firm up.
- Sear meatballs: Heat a generous splash of olive oil in a large skillet or non-stick frying pan over medium heat. Sear the meatballs on both sides to get color. Do not flip or move them for the first 4 minutes, then turn carefully using two forks.
- Drain excess oil: Transfer the seared meatballs to paper towels to remove excess oil. Set aside while preparing the sauce.
- Make the sauce: In a sauté pan, melt the butter over moderate heat. Add the flour, cooking and stirring for 2-3 minutes until the mixture is sandy-colored and smells toasted.
- Add liquids: Gradually pour in the hot water or stock and lemon juice while stirring constantly to avoid lumps. Stir well to create a smooth sauce.
- Simmer meatballs: Add the meatballs back into the sauce, cover with a lid, and simmer gently for about 20 minutes. Turn the meatballs once and scrape the pan bottom occasionally to prevent sticking.
- Season and serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the meatballs warm, sprinkled with freshly ground pepper and extra dried oregano on top.
Notes
- Use crustless bread to avoid dryness in the meatballs.
- Soaking bread in white wine adds moisture and a subtle flavor.
- Letting meatballs rest in the fridge helps them hold their shape when cooking.
- Turn meatballs carefully during searing to maintain their shape.
- If you prefer a thicker sauce, simmer uncovered for a few extra minutes.
- The sauce can be made with vegetable, beef, or chicken stock depending on dietary preference.
- Adjust lemon juice quantity according to your taste for tanginess.
