Name: Keftedes in Lemon Sauce Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Greek
Ingredients: 200 grams (7 ounces) ground pork; 400 grams (14 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 to serve); 2 teaspoons dried parsley (or fresh minced); 1 teaspoon fine sea salt (+ extra for the sauce); ½ teaspoon ground pepper (+ extra for the sauce); Olive oil (for searing); 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

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Introduction

Keftedes in Lemon Sauce is a classic Greek dish featuring tender meatballs simmered in a bright, tangy lemon sauce. This comforting recipe combines rich flavors with a refreshing citrusy twist, perfect for a family dinner or special occasion.

In a round silver pan filled with a light yellow, smooth sauce, there are about fifteen browned meatballs with a slightly crispy texture on top, arranged closely but not stacked. To the left side of the pan, there are three half-squeezed lemon halves sitting on a white marbled surface. A silver spoon is partially submerged in the sauce on the right side of the pan. The overall setting is bright with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Olive oil
200 grams (7 ounces) ground pork
400 grams (14 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 (plus extra to serve)
2 teaspoons dried or fresh minced parsley
1 teaspoon fine sea salt (plus extra for the sauce)
½ teaspoon ground pepper (plus extra 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

Instructions

Step 1: Soak the crustless bread in white wine, tear it into smaller pieces, and let it soak for a couple of minutes.
Step 2: In a large mixing bowl, combine ground pork, ground beef, egg, parsley, oregano, cumin, minced onion, minced garlic, salt, and pepper.
Step 3: Add the soaked bread to the meat mixture, crumbling it thoroughly.
Step 4: Knead the meatball mixture until it is uniform and well combined.
Step 5: Shape the mixture into 15 oval-shaped meatballs, about 65-70 grams each, and place them on a large plate.
Step 6: Refrigerate the meatballs for about an hour to firm up and hold their shape.
Step 7: Heat a generous splash of olive oil in a large skillet or non-stick frying pan over medium heat.
Step 8: Sear the meatballs on both sides until they develop a golden color. Avoid flipping or disturbing them for the first 4 minutes; then turn them gently with two forks.
Step 9: Transfer the seared meatballs onto paper towels to drain excess oil, then begin preparing the lemon sauce.
Step 10: In a sauté pan, melt the butter over moderate heat.
Step 11: Add the flour and cook for 2–3 minutes, stirring constantly until the mixture turns sandy in color and emits a toasted flour aroma.
Step 12: Gradually pour in the hot water or stock along with the lemon juice, stirring well to combine.
Step 13: Add the meatballs to the sauce, cover with a lid, and simmer for about 20 minutes, turning once and scraping the pan occasionally to prevent sticking.
Step 14: Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Step 15: Serve the keftedes warm, sprinkled with freshly ground pepper and extra dried oregano.

Tips & Variations

Use fresh lemon juice for the best bright, tangy flavor in the sauce.
You can substitute ground lamb for pork or beef for a richer taste.
If preferred, add a pinch of cinnamon to the meat mixture for extra warmth and depth.
Serve with crusty bread or over rice to soak up the delicious sauce.

Storage

Store leftover keftedes and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or stock if the sauce thickens too much. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a dish with two main parts: on the left, there are several golden potato wedges with a slightly crispy texture and sprinkled with herbs, arranged in a loose pile; on the right, three round meat patties covered in a thick, creamy beige sauce, also seasoned with dried herbs, are placed close together. One patty is cut in half, revealing a moist, finely ground inside, shown on a silver fork resting on the plate. A bright yellow lemon wedge sits on top of the patties, adding a pop of color. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only beef or pork instead of mixing both?

Yes, you can use all ground beef or all ground pork if you prefer. Mixing both adds complexity, but either meat works well alone.

Is it necessary to soak the bread in wine?

Soaking the bread in wine adds subtle flavor and moisture to the meatballs, keeping them tender. If you prefer, you can soak the bread in water or milk instead.