If you’re craving something bright, comforting, and utterly satisfying, this Meatballs in Lemon Sauce (Greek Keftedes) Recipe is just what you need. These tender meatballs bathed in a tangy, buttery lemon sauce come together beautifully whether you’re cooking for a casual weeknight or a laid-back weekend dinner with friends. I love how the citrusy sauce adds a fresh zing that keeps the dish feeling light and vibrant, making it a true crowd-pleaser anytime.
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In the Kitchen
This dish is a perfect combination of textures and flavors, with juicy meatballs gently simmered in a luscious lemon sauce that’s both tart and buttery. Its Greek roots shine through in the fantastic seasoning blend and the fresh herb finish that makes it pop.
- Juicy and Tender Every Time: Soaking bread in white wine keeps the meatballs remarkably moist without weighing them down.
- Golden, Satisfying Finish: Pan-searing the meatballs first develops a toasty crust that adds contrast to the creamy sauce.
- Simple Ingredients, Big Impact: Using basic pantry staples like garlic, oregano, and lemon juice creates a powerhouse of flavor.
- Weeknight to Weekend Ready: Thanks to straightforward steps and short cooking time, it’s as easy to whip up any day as it is for entertaining.
Ingredients at a Glance
Choosing quality fresh ground meats and fragrant herbs makes a massive difference here. I recommend getting grass-fed beef if you can, and fresh lemons for that unmistakeable citrus brightness.
- Ground pork and beef: Opt for a mix to balance flavor and fat content, ensuring juicy meatballs.
- Crustless bread soaked in white wine: Adds moisture and a subtle depth — trust me, it’s magic.
- Fresh garlic and onions: Don’t skimp here for the best aromatic base.
- Lemon juice: Use freshly squeezed for the brightest, most authentic tang.
- Dried oregano and parsley: Key herbs that bring that classic Greek flavor to life.
- Butter and flour for sauce: Creates that silky, velvety lemon sauce texture you’ll adore.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Meatballs in Lemon Sauce (Greek Keftedes) Recipe
Step 1 — Soak Bread and Mix the Meatball Ingredients
Start by tearing the crustless bread into smaller pieces and soaking it in white wine until it’s completely softened, about 3–5 minutes. This soaks up just enough liquid to keep your meatballs tender without being soggy. Meanwhile, gather your ground pork and beef in a large mixing bowl, then add the minced onion, garlic, egg, dried oregano, parsley, cumin, salt, and pepper. Crumble the soaked bread into the mix and knead everything gently until fully combined. You’ll notice the mixture becomes sticky and pliable, perfect for shaping.
Step 2 — Shape and Chill Your Meatballs
Form about 15 oval-shaped meatballs, each weighing around 65 to 70 grams. Placing them on a large plate or tray, cover, and refrigerate for at least one hour. This step is key — chilling helps the meatballs firm up so they hold together during cooking, which means no crumbling in the pan or sauce.
Step 3 — Sear the Meatballs to Golden Perfection
Heat a generous splash of olive oil in a large skillet over medium heat. Add the meatballs without crowding the pan — give them space so they sear instead of steam. Resist the urge to flip too early; let the first side set for at least 4 minutes until it’s deep golden and releases easily. Using two forks, turn to brown the other sides evenly. Once done, transfer the meatballs to paper towels to drain any excess oil. That toasty crust will add fantastic flavor and texture contrast to the sauce.
Step 4 — Whip Up the Silky Lemon Sauce
In a separate sauté pan, melt butter over moderate heat. Sprinkle in the flour and stir constantly for 2-3 minutes until the mixture becomes sandy-colored and has a warm, toasty aroma — this step cooks out the raw flour taste and builds flavor. Slowly pour in the hot water or your choice of stock, stirring as you go to prevent lumps. Add the lemon juice, then season lightly with salt and pepper. Taste the sauce and adjust the lemon or seasoning as needed for that perfect balance of sharpness and richness.
Step 5 — Simmer Meatballs in Lemon Sauce
Gently nestle the seared meatballs into the sauce and cover with a lid. Let them simmer over low heat for about 20 minutes. Turn the meatballs once halfway through and use a spatula to loosen any bits stuck to the pan — that’s all flavor being reincorporated. You’ll notice the sauce thickens slightly and the meatballs soak up that tangy, buttery goodness. This part really brings the dish together.
Things to Remember
Getting the texture just right takes a little attention but it’s worth it. Don’t rush the resting time and always brown the meatballs well before simmering. The lemon sauce should taste bright but balanced, not overwhelmingly sour.
- Doneness Cue: Meatballs are done when they’re firm yet juicy and the sauce thickens around them.
- Temperature Trick: Maintain a gentle simmer to avoid toughening the meat — think low and slow.
- Make-Ahead Move: You can prepare the meatballs up to the searing step in advance and freeze them uncooked.
- Common Pitfall: Avoid skipping the bread soak; it’s essential to prevent dry meatballs.
Ways to Serve It
Finishing Touches
A generous grind of fresh black pepper and a sprinkle of dried oregano truly brighten the presentation and flavor. Sometimes I’ll add a few lemon slices on the side for an extra zesty pop. The sauce is perfect for spooning over the meatballs, making each bite deliciously tangy and satisfying.
Plays Well With
Greek-style lemon potatoes or fluffy rice complement the sauce wonderfully, soaking up all that vibrant citrusy richness. For a fresh element, a crisp Greek salad or steamed green beans dressed lightly with olive oil and lemon pairs beautifully. These combos balance texture and flavor delightfully.
Simple Plating Upgrades
Arrange meatballs neatly on a warm platter, drizzle extra sauce, and garnish with fresh parsley or oregano. Adding a wedge of lemon on the side not only looks fresh but invites guests to customize their citrus hit. For a cozy dinner, serve with warm crusty bread to mop up every last drop of sauce.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. The meatballs stay moist and the sauce keeps its lovely velvety texture, although you might want to stir in a splash of water or stock before reheating to refresh the sauce consistency.
Freezing Tips
This Meatballs in Lemon Sauce (Greek Keftedes) Recipe freezes really well. Freeze meatballs uncooked after forming, placed on a tray until solid, then transfer to a zip-lock bag. Thaw overnight in the fridge before cooking. Cooked meatballs in sauce can also be frozen — just cool completely, then portion and freeze. Thaw gently in the fridge before reheating.
Reheating Meatballs in Lemon Sauce (Greek Keftedes) Recipe Without Drying Out
To reheat, gently warm the meatballs and sauce in a skillet over low heat, adding a splash of water or stock to keep everything moist. If you’re using a microwave, cover the container with a damp paper towel and heat in short bursts to avoid drying out. The oven or air fryer work well to revive the texture too — just keep the temperature moderate and cover the dish to trap moisture.
Frequently Asked Questions
Absolutely! Mixing pork and beef helps balance fat, flavor, and texture, but all beef or all pork will still yield tasty meatballs. Just watch cooking times as leaner meat may dry out faster.
Crustless white bread works best because it soaks evenly and breaks down smoothly into the meat mixture. Avoid very dense or sourdough breads as they can affect texture and flavor.
Yes! Use gluten-free bread for soaking and substitute the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch to thicken.
They’ll feel firm but not hard, and the juices should run clear when pierced with a fork. Cooking them low and slow in the sauce helps ensure even doneness without drying out.
Final Thoughts
I hope you enjoy making and sharing this Meatballs in Lemon Sauce (Greek Keftedes) Recipe as much as I do. It’s a wonderful way to bring a bit of Mediterranean sunshine into your kitchen with straightforward ingredients and cozy, flavorful results. Once you master this dish, it’s bound to become a go-to — perfect for diving into warm comfort food that’s bright, fragrant, and utterly satisfying. Happy cooking!
PrintFull Printable Recipe
Meatballs in Lemon Sauce (Greek Keftedes) Recipe
Greek Meatballs In Lemon Sauce, known as Keftedes, are flavorful oval-shaped meatballs made from a blend of ground pork and beef, soaked bread, and aromatic herbs, simmered in a zesty lemon butter sauce. Perfect as a main course or appetizer, these tender meatballs are exquisitely complemented by the bright, buttery sauce.
- Total Time: 1 hour 5 minutes
- Yield: 15 meatballs
Ingredients
For The Meatballs:
- 2 tablespoons olive oil
- 200 grams (7 ounce) ground pork
- 400 grams (14 ounce) lean ground beef
- 1 large egg
- 100 grams (3.5 ounces) crustless bread
- 125 ml (½ cup) white wine
- 100 grams (½ cup) onion, minced
- 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 (500 ml) hot water or vegetable, beef, or chicken stock
- 8-10 tablespoons lemon juice
Instructions
- Prepare the bread: Tear the crustless bread into smaller pieces and soak it in the white wine for a couple of minutes until softened.
- Mix the meatball ingredients: In a mixing bowl, combine ground pork, ground beef, egg, minced onion, garlic, parsley, oregano, cumin, salt, and pepper. Add the soaked bread, crumbling it as much as possible. Knead the mixture until uniform.
- Shape the meatballs: Form the mixture into 15 oval-shaped meatballs, about 65-70 grams each. Place them on a large plate and refrigerate for about 1 hour to firm up.
- Cook the 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 without flipping or disturbing them for the first 4 minutes to develop color. Then carefully turn them using two forks. Once browned, transfer meatballs to paper towels to drain excess oil.
- Prepare the lemon sauce: In a sauté pan, melt the butter over moderate heat. Add the flour and cook for 2-3 minutes, stirring constantly with a wooden spatula until the mixture is sandy in color and smells like toasted flour.
- Add liquids to the sauce: Gradually pour in the hot water or stock and lemon juice while stirring continuously to prevent lumps. Stir well to combine.
- Simmer meatballs in sauce: Add the seared meatballs into the sauce, cover with a lid, and simmer gently for about 20 minutes. Turn the meatballs once during cooking and scrape the pan occasionally to prevent sticking. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the meatballs warm, topped with freshly ground black pepper and sprinkled dried oregano for garnish.
Notes
- For a richer flavor, use homemade chicken or beef stock instead of water.
- If dried parsley is unavailable, fresh parsley works well but use slightly more.
- Be patient when searing the meatballs to develop a nice crust without breaking them.
- The soaking of bread in wine adds moisture and flavor; do not skip this step.
- The lemon sauce can be adjusted for tartness by adding more or less lemon juice to taste.
- These meatballs can be served with rice, crusty bread, or a Greek salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek
- Diet: Halal
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