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Greek Meatballs In Lemon Sauce Recipe

Greek Meatballs in Lemon Sauce

Delicious Greek meatballs made with lean beef, served in a tangy lemon sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 5 servings
Calories 320 kcal

Equipment

  • Skillet For frying the meatballs.
  • Mixing bowl For combining ingredients.
  • Sauté pan For making the sauce.

Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil
  • 14 ounces lean ground beef
  • 1 large egg
  • 3.5 ounces crustless bread
  • 0.5 cup white wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
  • 0.5 cup minced onion
  • 4 cloves garlic, minced
  • 0.5 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons dried parsley or fresh minced
  • 1 teaspoon fine sea salt
  • 0.5 teaspoon ground pepper
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups hot water or stock
  • 8 tablespoons lemon juice

Instructions
 

  • Soak the crustless bread in white wine for a few minutes until soft, then tear it into smaller pieces.
  • In a mixing bowl, combine the ground beef, egg, parsley, oregano, cumin, onion, garlic, salt, pepper, and the soaked bread. Crumble the bread well into the mixture.
  • Knead the meatball mixture until it is uniform. Shape it into 15 oval meatballs, approximately 65-70 grams each, and place them on a plate. Refrigerate for about an hour to firm up the meatballs.
  • Heat the olive oil in a large skillet over medium-high heat. Sear the meatballs on both sides until they are browned. Avoid flipping them for the first 4 minutes to achieve a nice crust. Use two forks to turn them gently.
  • Once browned, transfer the meatballs to paper towels to drain excess oil, and prepare the sauce.
  • For the sauce, melt the butter in a sauté pan over moderate heat. Add the flour and cook for 2-3 minutes, stirring until it turns sandy in color and becomes fragrant.
  • Gradually pour in the hot water or stock and lemon juice, stirring well to combine.
  • Add the meatballs back into the sauce, cover with a lid, and let them simmer for about 20 minutes, turning them once and scraping the pan to prevent sticking. Adjust the seasoning with salt and pepper if needed.
  • Serve warm, garnished with freshly ground pepper and a sprinkle of dried oregano on top.

Notes

You can serve these meatballs over pasta, rice, or with crusty bread to soak up the delicious lemon sauce.
Keyword Greek Meatballs in Lemon Sauce Recipe