Meatballs In Lemon Sauce (Greek Keftedes) Recipe
This classic Greek recipe features tender, flavorful meatballs simmered in a tangy lemon sauce that perfectly balances savory and citrus notes. Made with lean ground beef, aromatic herbs, and a splash of white wine-soaked bread for moistness, these meatballs are seared to a golden crust and then gently cooked in a buttery lemon sauce. Ideal for a comforting family dinner with authentic Mediterranean flair.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 15 meatballs (serves 4-5)
- Category: Main Course
- Method: Frying
- Cuisine: Greek
Ingredients
For The Meatballs:
- 2 tablespoons olive oil
- 100 grams (3.5 ounces) 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 for garnish
- 2 teaspoons dried parsley or fresh minced parsley
- 1 teaspoon fine sea salt + extra for sauce
- ½ teaspoon ground black pepper + extra for sauce
For The Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups (500 ml) hot water or stock (vegetable, beef, or chicken)
- 8-10 tablespoons lemon juice (adjusted to taste)
Instructions
- Soak Bread: Tear the crustless bread into smaller pieces and soak it in white wine for a couple of minutes until softened.
- Prepare Meatball Mixture: In a mixing bowl, combine the ground beef, egg, minced onion, garlic, ground cumin, dried oregano, parsley, salt, and pepper. Add the soaked bread, breaking it into crumbs as much as possible. Knead the mixture thoroughly until uniform.
- Shape Meatballs: Form the mixture into 15 oval-shaped meatballs, about 65-70 grams each. Place them on a large plate and refrigerate for about an hour to firm up and hold their shape.
- Sear Meatballs: Heat a generous splash of olive oil in a large skillet or non-stick frying pan over medium heat. Add the meatballs and sear on both sides until golden brown, about 4 minutes before turning. Use two forks to carefully turn them to avoid breaking.
- Drain Excess Oil: Transfer the seared meatballs onto paper towels to drain excess oil while you prepare the sauce.
- Make Lemon Sauce: In a sauté pan, melt the butter over moderate heat. Stir in 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: Slowly pour in the hot water or stock while stirring continuously. Add 6-8 tablespoons of lemon juice initially and stir well. Adjust lemon juice later to taste.
- Simmer Meatballs: Return the meatballs to the pan, cover with a lid, and simmer gently for about 20 minutes. Turn the meatballs once during cooking and scrape the pan bottom to prevent sticking. Taste and adjust seasoning with salt, pepper, and more lemon juice as desired.
- Serve: Serve the meatballs warm, garnished with freshly ground black pepper and extra dried oregano for an authentic Greek finish.
Notes
- Do not add all the lemon juice at once; start with 6-8 tablespoons and adjust to your taste to avoid overpowering the dish.
- Using white wine to soak the bread adds subtle acidity and moisture to the meatballs.
- Refrigerating the shaped meatballs before cooking helps them hold their oval shape during searing and simmering.
- Scraping the pan bottom while simmering prevents sauce from burning and adds flavor by incorporating browned bits.
- If you prefer, substitute stock with hot water for a lighter sauce.
