Keftedes in Lemon Sauce Recipe

Introduction

Keftedes in Lemon Sauce is a classic Greek dish featuring tender meatballs simmered in a bright, tangy lemon sauce. This comforting meal combines ground pork and beef with aromatic herbs for a deliciously satisfying dinner.

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 for serving)
• 2 teaspoons dried parsley (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

1. Step 1: Soak the crustless bread in the white wine for a few minutes until soft, then tear it into smaller pieces.
2. Step 2: In a mixing bowl, combine ground pork, ground beef, egg, minced parsley, oregano, cumin, onion, garlic, salt, and pepper.
3. Step 3: Add the soaked bread to the meat mixture, crumbling it thoroughly, and knead until the mixture is uniform.
4. Step 4: Shape the mixture into 15 oval-shaped meatballs, about 65-70 grams each, and place them on a large plate. Refrigerate for about an hour to firm up.
5. Step 5: Heat a generous splash of olive oil in a large skillet or non-stick pan over medium heat.
6. Step 6: Sear the meatballs on both sides until golden, avoiding flipping before 4 minutes have passed. Turn carefully using two forks.
7. Step 7: Transfer meatballs to paper towels to drain excess oil and set aside.
8. Step 8: In a sauté pan, melt the butter over moderate heat, then add the flour and cook for 2-3 minutes, stirring constantly until it smells toasted and sandy in color.
9. Step 9: Gradually pour in the hot water or stock along with the lemon juice, stirring well to combine.
10. Step 10: Add the meatballs to the sauce, cover with a lid, and simmer gently for about 20 minutes, turning once and scraping the pan to prevent sticking.
11. Step 11: Taste the sauce and adjust salt and pepper if needed. Serve warm with extra freshly ground pepper and dried oregano sprinkled on top.

Tips & Variations

• Use fresh parsley and oregano for an even more fragrant and vibrant flavor.
• For a lighter version, bake the meatballs instead of frying before simmering in the sauce.
• If you prefer a creamier sauce, add a spoonful of yogurt just before serving (off the heat).
• Serve with crusty bread or over rice to soak up the delicious lemon sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Avoid microwaving to keep the sauce smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of meat for the meatballs?

Yes, you can use all ground beef or all ground pork if preferred, but the combination gives the best flavor and texture.

Is it possible to prepare this dish ahead of time?

Absolutely. You can make the meatballs and sauce separately, then combine and simmer them before serving. This helps flavors meld and saves time on the day you want to serve it.

Keftedes in Lemon Sauce Recipe

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Keftedes in Lemon Sauce is a traditional Greek dish featuring tender pork and beef meatballs infused with aromatic herbs and spices. These meatballs are seared to develop a golden crust and then simmered in a tangy, buttery lemon sauce, creating a perfect balance of savory and citrus flavors. Served warm, this recipe highlights the Mediterranean flair and is ideal for a comforting meal.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 15 meatballs 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

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, plus extra for serving
• 2 teaspoons dried parsley or fresh minced parsley
• 1 teaspoon fine sea salt, plus extra for the sauce
• ½ teaspoon ground pepper, plus extra for the sauce
• Olive oil, for searing

Lemon 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 Meatballs: Soak the crustless bread in white wine for a couple of minutes, tearing it into smaller pieces as you go.
2. Mix Ingredients: In a large mixing bowl, combine ground pork, ground beef, egg, minced onion, garlic, cumin, dried oregano, parsley, salt, pepper, and the soaked bread. Crumble the bread thoroughly into the mixture.
3. Knead the Mixture: Knead the meat mixture until everything is well combined and uniform in texture.
4. Shape Meatballs: Form the mixture into 15 oval-shaped meatballs, about 65-70 grams each, and place them on a large plate.
5. Chill: Refrigerate the meatballs for about one hour to firm up so they hold their shape during cooking.
6. Sear Meatballs: Heat a generous splash of olive oil in a large skillet or non-stick frying pan over medium heat. Sear the meatballs on both sides to develop a golden color, cooking for at least 4 minutes on the first side before turning them carefully using two forks.
7. Drain Excess Oil: Transfer the seared meatballs to paper towels to absorb any excess oil.
8. Make the Lemon Sauce: In a sauté pan, melt the butter over moderate heat. Add the flour and cook for 2-3 minutes, stirring continuously with a wooden spatula until the mixture becomes sandy in color and emits a toasted flour aroma.
9. Add Liquids: Slowly pour in the hot water or stock along with the lemon juice, stirring well to combine and form a smooth sauce. Season with additional salt and pepper to taste if needed.
10. Simmer Meatballs in Sauce: Return the meatballs to the pan with the lemon sauce and cover with a lid. Simmer gently for about 20 minutes, turning the meatballs once midway and scraping the bottom of the pan to prevent sticking.
11. Final Touch: Once cooked, serve the meatballs warm, garnished with plenty of freshly ground pepper and a sprinkle of dried oregano on top.

Notes

• Soaking the bread in wine tenderizes the meatballs and adds subtle flavor.
• Using a combination of pork and beef provides a juicy and flavorful texture.
• Be careful not to flip the meatballs too soon to allow a proper crust to form.
• The lemon sauce gives the dish a refreshing tang that brightens the rich meat flavors.
• Adjust the lemon juice amount to your preferred level of acidity.
• Serve with crusty bread or rice to soak up the delicious sauce.

Keywords: Keftedes, Greek meatballs, lemon sauce, Mediterranean meatballs, pork and beef meatballs, easy Greek recipe, traditional Greek dish