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Greek Meatballs in Lemon Sauce

Six browned Greek meatballs served in a creamy, yellow lemon sauce and topped generously with fresh dill.
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This recipe provides instructions for making tender Greek meatballs (keftedes) served in a bright, tangy lemon sauce.

Ingredients

Scale
  • 1 lb ground beef or a mix of beef and lamb
  • 1/2 cup breadcrumbs (panko or fresh)
  • 1/4 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for frying)
  • 1 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 large eggs, beaten (for sauce thickener)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh dill, chopped (for garnish)

Instructions

  1. In a large bowl, combine the ground meat, breadcrumbs, chopped onion, 1 egg, parsley, oregano, mint, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  2. Roll the mixture into small, uniform balls, about 1 inch in diameter. You should have about 20-24 meatballs.
  3. Heat the olive oil in a large, deep skillet over medium heat. Brown the meatballs in batches on all sides. Remove the browned meatballs and set them aside.
  4. Pour the chicken broth into the skillet and bring it to a simmer, scraping up any browned bits from the bottom.
  5. In a separate small bowl, whisk together the 2 beaten eggs and the cornstarch until smooth. This is your slurry.
  6. Temper the egg mixture by slowly whisking about 1/2 cup of the hot broth into the egg mixture.
  7. Pour the tempered egg mixture back into the skillet with the remaining broth, whisking constantly over low heat until the sauce thickens slightly. Do not let it boil rapidly.
  8. Stir in the fresh lemon juice. Taste the sauce and add salt or pepper if needed.
  9. Gently return the browned meatballs to the skillet, nestling them into the sauce. Simmer on low heat for 10-15 minutes, or until the meatballs are cooked through.
  10. Garnish with fresh dill before serving.

Notes

  • For moister meatballs, soak the breadcrumbs in a tablespoon of water or milk before mixing them into the meat.
  • If you prefer baked meatballs, bake them at 400°F (200°C) for 15 minutes before adding them to the simmering sauce.
  • Serve these meatballs over rice pilaf or with roasted potatoes.

Nutrition

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