Greek Chicken Meatballs in Lemon Cream Sauce Recipe
Introduction
Greek Chicken Meatballs in Lemon Cream Sauce offer a delightful blend of savory herbs, tangy lemon, and creamy textures. These tender meatballs simmered in a rich sauce make a perfect comfort meal with a Mediterranean twist.
Ingredients
- 5 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 tablespoon chopped parsley
- ¾ cup panko breadcrumbs
- ⅓ cup grated yellow onions
- ½ cup crumbled feta cheese
- 1 large egg
- 1 ½ teaspoons dried oregano (increase if using fresh)
- 1 ¼ pounds lean ground chicken
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons salted cold butter, cubed (divided use)
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 ½ cups low sodium chicken stock
- ½ cup green olives (or substitute ¼ cup capers)
- 2 teaspoons lemon zest
- ⅓ cup lemon juice
- 2 egg yolks
- ⅛ teaspoon freshly grated nutmeg
Instructions
- Step 1: In a medium bowl, combine minced garlic, lemon zest, chopped parsley, panko breadcrumbs, grated onions, crumbled feta, egg, dried oregano, salt, and pepper. Mix well using a fork. Add ground chicken and gently mix until just combined, being careful not to overwork the meat. Form into 24-28 meatballs, about 1 ½ tablespoons each.
- Step 2: Heat a large skillet over medium-high heat and drizzle in a bit of oil. Cook the meatballs in batches to avoid overcrowding, turning occasionally, until browned evenly and fully cooked, about 5-7 minutes. Remove and set aside.
- Step 3: In the same skillet, add 2 tablespoons of butter and minced garlic. Cook for 30 seconds, stirring to avoid burning. Sprinkle in the flour and whisk continuously for another 30 seconds to cook out the raw flour taste.
- Step 4: Gradually pour in the chicken stock while whisking to create a smooth sauce. Bring to a simmer and cook for about 3 minutes, until slightly thickened. Lower heat to the lowest setting and keep warm.
- Step 5: In a small bowl, whisk lemon juice and egg yolks until smooth. Gradually whisk 3 tablespoons of warm sauce into the egg mixture to temper the yolks and prevent curdling.
- Step 6: Slowly pour the tempered egg yolk mixture back into the skillet with the sauce on low heat. Increase heat to medium and stir continuously for 4-6 minutes until the sauce thickens. Stir in nutmeg and lemon zest. Adjust seasoning with salt and pepper to taste.
- Step 7: Stir in the remaining tablespoon of butter until melted. Add green olives and return meatballs to the skillet. Warm together for 1-2 minutes to meld flavors.
- Step 8: Serve the meatballs and lemon cream sauce over buttered orzo, rice, or quinoa. Optionally, offer fried bread for soaking up the delicious sauce.
Tips & Variations
- Use fresh oregano for a stronger herb flavor, increasing quantity to 2 teaspoons.
- For a dairy-free version, substitute feta with crumbled firm tofu and use olive oil instead of butter.
- Capers make a great alternative to green olives for a tangier bite.
- Ensure not to overmix the meatball mixture to keep meatballs tender.
Storage
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from curdling. You can also freeze cooked meatballs and sauce separately for up to 2 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground turkey instead of chicken?
Yes, ground turkey works well and will produce similar results in texture and flavor. Just ensure it is lean and adjust seasoning if needed.
How do I prevent the lemon cream sauce from curdling?
Tempering the egg yolks by gradually whisking in warm sauce before adding them back to the pan helps prevent curdling. Also, avoid boiling the sauce once yolks are added; instead, cook gently over low to medium heat while stirring continuously.
PrintGreek Chicken Meatballs in Lemon Cream Sauce Recipe
These Greek Chicken Meatballs in Lemon Cream Sauce combine tender, flavorful chicken meatballs with a rich and tangy lemon cream sauce, enhanced by garlic, feta, olives, and herbs. Perfectly seared for a golden crust and simmered in a luscious sauce, this dish offers a delightful balance of Mediterranean-inspired flavors, served best alongside orzo, rice, or quinoa for a comforting and elegant meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24–28 meatballs, serves 6 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
For the Meatballs
- 5 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 tablespoon chopped parsley
- ¾ cup panko breadcrumbs
- ⅓ cup grated yellow onions
- ½ cup crumbled feta cheese
- 1 large egg
- 1 ½ teaspoons dried oregano (increase if using fresh)
- 1 ¼ pounds lean ground chicken
- 1 teaspoon salt
- ½ teaspoon black pepper
For Cooking and Sauce
- 3 tablespoons salted cold butter, cubed (divided use)
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 ½ cups low sodium chicken stock
- ½ cup green olives (or substitute ¼ cup capers)
- 2 teaspoons lemon zest
- ⅓ cup lemon juice
- 2 egg yolks
- ⅛ teaspoon freshly grated nutmeg
Instructions
- Prepare the Meatballs: In a medium bowl, mix minced garlic, lemon zest, chopped parsley, panko breadcrumbs, grated onions, crumbled feta, egg, dried oregano, salt, and black pepper until well combined using a fork. Gently fold in ground chicken without overworking to keep meatballs tender. Shape mixture into 24-28 evenly sized meatballs using a cookie scoop or tablespoon measure.
- Sear the Meatballs: Heat a large skillet over medium-high heat and add a drizzle of oil to prevent sticking. Working in batches, add meatballs without overcrowding and cook 5-7 minutes, turning regularly to achieve an even, golden-brown crust and cook through fully. Remove meatballs from skillet and set aside on a plate.
- Make the Sauce Base: In the same skillet, add 2 tablespoons of butter and minced garlic. Cook briefly for about 30 seconds, stirring to avoid burning. Sprinkle flour over butter and garlic; whisk continuously for 30 seconds to cook out the raw flour taste and form a roux.
- Add the Chicken Stock: Gradually pour in chicken stock while whisking to maintain a smooth consistency. Bring sauce to a simmer and cook for approximately 3 minutes until slightly thickened. Lower heat to minimum and keep warm.
- Temper the Egg Yolks: In a small bowl, whisk together lemon juice and egg yolks until smooth. Slowly add 3 tablespoons of the warm sauce to the egg yolk mixture, whisking constantly to gently raise temperature and avoid curdling the yolks.
- Finish the Sauce: Return the tempered egg yolk mixture to the skillet with the sauce on low heat. Gradually increase heat to medium while stirring continuously for 4-6 minutes until sauce thickens to desired creamy consistency. Stir in freshly grated nutmeg and lemon zest. Taste and adjust seasoning with salt and pepper if needed.
- Incorporate Final Ingredients: Add remaining tablespoon of butter to the sauce and let it melt fully. Stir in green olives and return cooked meatballs to the skillet. Warm together for 1-2 minutes allowing flavors to meld harmoniously before serving.
- Serve: Plate the meatballs smothered in lemon cream sauce over buttered orzo, rice, or quinoa. For an extra treat, serve with fried bread to soak up the delicious sauce.
Notes
- Use panko breadcrumbs for a lighter texture in meatballs.
- To prevent meatballs from becoming tough, mix ground chicken gently and only as much as needed.
- Tempering the egg yolks is crucial to avoid scrambled eggs in the sauce.
- If you prefer less salt, use low sodium chicken stock and adjust added salt accordingly.
- Green olives can be substituted with capers for a different briny flavor.
- This dish pairs beautifully with orzo, rice, quinoa, or crusty bread.
Keywords: Greek chicken meatballs, lemon cream sauce, feta cheese meatballs, Mediterranean chicken recipe, healthy chicken meatballs, stovetop meatballs, creamy lemon sauce, easy Greek dinner
