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Meatballs In Lemon Sauce

Creamy Greek Keftedes: Tender Meatballs with Lemon Zing

Delight in these Meatballs In Lemon Sauce, combining traditional Greek flavors with creamy lemon goodness that's perfect for any dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 200 grams Ground Pork Can substitute with extra lean ground beef.
  • 400 grams Lean Ground Beef
  • 1 large Egg Binds the mixture together.
  • 100 grams Crustless Bread Breadcrumbs can be used as a substitute.
  • 125 ml White Wine Switch to milk for a non-alcoholic option.
  • 100 grams Minced Onion Offers natural sweetness.
  • 4 cloves Garlic Minced.
  • 0.5 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano Plus extra for serving.
  • 2 teaspoons Dried Parsley Fresh minced is acceptable.
  • 1 teaspoon Fine Sea Salt Plus extra for the sauce.
  • 0.5 teaspoon Ground Pepper Plus extra for the sauce.
For the Creamy Sauce
  • 4 tablespoons Butter Forms the base for the sauce.
  • 4 tablespoons All-Purpose Flour Thickens the sauce.
  • 500 ml Hot Water or Stock Choose vegetable, beef, or chicken stock.
  • 8-10 tablespoons Lemon Juice Adjust for brightness.

Equipment

  • Large mixing bowl
  • skillet
  • Plastic wrap

Method
 

Preparation
  1. Tear the crustless bread into pieces and soak it in white wine for about 10 minutes until softened.
  2. In a large mixing bowl, combine the ground pork, lean ground beef, egg, minced onion, garlic, ground cumin, dried oregano, dried parsley, sea salt, and ground pepper. Mix thoroughly for about 2-3 minutes.
  3. Crumble the soaked bread into the meat mixture and knead gently for another 2-3 minutes until well combined. Shape into approximately 15 oval meatballs.
  4. Place the formed meatballs on a tray or plate and refrigerate for about 1 hour.
  5. Heat olive oil in a skillet over medium heat. Sear the meatballs for about 4 minutes on each side until golden brown.
  6. Drain excess oil and melt butter in the same skillet. Stir in flour and cook for 2 minutes.
  7. Gradually whisk in hot water or stock and lemon juice, stirring continuously until smooth and thickened.
  8. Add the seared meatballs to the creamy sauce, cover, and simmer on low heat for about 20 minutes.
  9. Taste and adjust seasoning with extra salt and pepper, adding more lemon juice for tanginess if desired.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 15gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For best results, allow meatballs to chill before cooking. Adjust lemon juice to taste for desired acidity.

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