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Keftedes in Lemon Sauce Recipe

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★★★★★

4.8 from 598 reviews

Keftedes in Lemon Sauce is a traditional Greek dish featuring tender pork and beef meatballs simmered in a bright, tangy lemon sauce. The meatballs are seasoned with aromatic herbs and spices, seared to develop a flavorful crust, then braised gently in a buttery lemon sauce, creating a perfect balance of savory and citrusy flavors. Served hot with a sprinkle of oregano and freshly ground pepper, this recipe is a delightful comfort food ideal for family dinners or special occasions.

Ingredients

Scale

Meatballs

  • 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)

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

  1. Prepare The Bread: Soak the crustless bread in white wine by tearing it into smaller pieces and letting it absorb the liquid for a couple of minutes until soft.
  2. Mix Meatball Ingredients: In a large mixing bowl, combine the ground pork and beef with the egg, minced parsley, oregano, cumin, onion, garlic, salt, and pepper. Add the soaked bread, crumbling it thoroughly into the mixture to incorporate.
  3. Knead and Shape Meatballs: Work the mixture evenly until uniform. Shape into about 15 oval-shaped meatballs, each weighing approximately 65-70 grams, then place them on a large plate.
  4. Chill Meatballs: Refrigerate the formed meatballs for about one hour so they become firm and hold their shape during cooking.
  5. 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 them on both sides to develop color. Avoid flipping them for the first four minutes, then turn carefully using two forks to brown evenly.
  6. Drain Excess Oil: Remove the seared meatballs and place them on paper towels to absorb excess oil while preparing the sauce.
  7. Make the Sauce Base: In a sauté pan, melt the butter over moderate heat. Add the flour and cook, stirring constantly with a wooden spatula for 2–3 minutes until the flour turns sandy in color and develops a toasted aroma.
  8. Add Liquids and Lemon: Gradually pour in the hot water or stock along with the lemon juice, stirring well to combine into a smooth sauce.
  9. Simmer Meatballs in Sauce: Return the meatballs to the pan with the sauce. Cover with a lid and simmer gently for about 20 minutes, turning the meatballs once and scraping the pan bottom periodically to prevent sticking. Adjust seasoning with additional salt and pepper to taste.
  10. Serve: Serve the lemon-sauced meatballs warm, garnished with extra dried oregano and plenty of freshly ground black pepper for a vibrant finish.

Notes

  • Using white wine to soak the bread adds depth and moisture to the meatballs.
  • Simmering the meatballs in the lemon sauce allows them to soak up the citrus flavors fully.
  • Ensure not to disturb the meatballs too soon when searing to maintain their shape and achieve a nice crust.
  • The sauce can be adjusted with more or less lemon juice depending on your taste preference.
  • Serve with a side of crusty bread or rice to soak up the flavorful sauce.

Keywords: Keftedes, Greek meatballs, lemon sauce, pork and beef meatballs, traditional Greek recipe, meatballs in lemon sauce, stovetop meatballs, Mediterranean cuisine

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