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–+ servings
Meatballs In Lemon Sauce

Tantalizing Meatballs In Lemon Sauce for a Flavorful Feast

Discover these Meatballs In Lemon Sauce, a blend of Greek Keftedes bursting with flavor, ideal for a comforting meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Pork can substitute with ground chicken or turkey
  • 1 lb Lean Ground Beef mixing with pork enhances juiciness
  • 1 Large Egg binds the ingredients together
  • 2 slices Crustless Bread soak in white wine or water
  • 1 medium Onion (minced) can use shallots for milder taste
  • 2 cloves Garlic Cloves (minced) fresh is preferable for taste
  • 1 tsp Ground Cumin can omit or replace with ground coriander
  • 1 tsp Dried Oregano essential for authentic flavor
  • 1 tsp Dried Parsley or Fresh Minced basil can replace parsley
  • 1 tsp Fine Sea Salt consider lower-sodium options
  • 1/2 tsp Ground Pepper cracked black pepper is preferred
For the Lemon Sauce
  • 2 tbsp Butter can use olive oil for lighter option
  • 2 tbsp All-Purpose Flour substitutions include cornstarch
  • 1 cup Hot Water or Stock chicken or vegetable stock adds flavor
  • 1/4 cup Lemon Juice using fresh lemon provides better flavor

Equipment

  • Large mixing bowl
  • skillet
  • Whisk
  • plate

Method
 

Step-by-Step Instructions for Meatballs In Lemon Sauce
  1. Soak the crustless bread in white wine for about 5 minutes until softened. In a large mixing bowl, combine the soaked bread with ground beef, ground pork, egg, minced onion, garlic, dried oregano, cumin, parsley, salt, and pepper. Mix well with your hands.
  2. Cover your hands with a little oil and form the mixture into approximately 15 oval-shaped meatballs. Place them on a plate and refrigerate for at least 30 minutes.
  3. Heat olive oil in a large skillet over medium heat. Add meatballs and sear for about 5 minutes on each side until golden-brown. Transfer to a plate lined with paper towels.
  4. In the same skillet, reduce heat to low and add butter. Allow it to melt completely and whisk in flour until sandy. Gradually pour in hot water (or stock) and lemon juice, stirring until thickened.
  5. Return the meatballs to the skillet, ensuring they are submerged in lemon sauce. Cover and let simmer on low heat for about 20 minutes, turning occasionally.
  6. Taste the sauce and adjust seasoning if necessary. Serve warm, topped with freshly chopped parsley and cracked black pepper.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Chill the mixture before shaping and avoid overcooking the meatballs to keep them juicy and tender. Variations welcome.

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