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.
