Keftedes in Lemon Sauce Recipe

Introduction

Keftedes in lemon sauce is a flavorful Greek meatball dish that combines tender morsels of pork and beef with a bright, tangy lemon sauce. Perfect as a comforting dinner or impressive appetizer, these meatballs offer a wonderful balance of herbs and spices.

Ingredients

• Olive oil
• 200 grams (7 ounce) ground pork
• 400 grams (14 ounce) 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

1. Step 1: Soak the crustless bread in white wine by tearing it into smaller pieces and letting it sit for a couple of minutes until softened.
2. Step 2: In a large mixing bowl, combine ground pork, ground beef, egg, parsley, oregano, cumin, minced onion, garlic, salt, and pepper.
3. Step 3: Add the soaked bread to the meat mixture, crumbling it thoroughly for an even texture.
4. Step 4: Knead the entire mixture until uniform and well-blended.
5. Step 5: Shape the mixture into 15 oval-shaped meatballs, about 65-70 grams each, and place them on a large plate.
6. Step 6: Refrigerate the meatballs for about one hour to firm up and hold their shape during cooking.
7. Step 7: Heat a generous splash of olive oil in a large skillet or non-stick frying pan over medium heat.
8. Step 8: Sear the meatballs on both sides to develop color, turning them only after the first 4 minutes to avoid breaking.
9. Step 9: Transfer cooked meatballs to paper towels to drain excess oil and prepare the sauce.
10. Step 10: In a sauté pan, melt butter over moderate heat. Add flour and cook for 2-3 minutes, stirring until it smells like toasted flour and turns sandy in color.
11. Step 11: Gradually pour in hot water or stock and lemon juice, stirring well to combine and form a smooth sauce.
12. Step 12: Add the meatballs to the sauce, cover with a lid, and simmer gently for about 20 minutes, turning them once and scraping the pan to prevent sticking.
13. Step 13: Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice if needed.
14. Step 14: Serve the keftedes warm, garnished with freshly ground pepper and extra dried oregano on top.

Tips & Variations

• Use fresh parsley instead of dried for a brighter herb flavor.
• For a richer sauce, replace the water with chicken or beef stock.
• If you prefer spicier meatballs, add a pinch of red pepper flakes to the mixture.
• To keep meatballs evenly shaped, refrigerate the mixture before forming them as well as after shaping.

Storage

Store leftover keftedes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to keep the meatballs tender and maintain the sauce’s texture. For longer storage, freeze the meatballs in sauce for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only beef or only pork for the meatballs?

Yes, you can use just ground beef or just ground pork, but a mix of both lends a better balance of flavor and texture.

What can I serve with keftedes in lemon sauce?

This dish pairs well with rice, crusty bread, or a simple Greek salad to complement the bright lemony flavors.

Keftedes in Lemon Sauce Recipe

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4.7 from 131 reviews

Keftedes in Lemon Sauce is a traditional Greek dish featuring flavorful pork and beef meatballs infused with herbs and spices, simmered in a tangy lemon sauce. This comforting recipe combines seared meatballs with a buttery, lemony sauce that is perfect for a hearty family meal.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 15 meatballs 1x
• Category: Main Course
• 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 sauce)
• ½ teaspoon ground pepper (plus extra for sauce)
• Olive oil, for frying

Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups (500 ml) hot water or stock (vegetable, beef, or chicken stock)
• 8–10 tablespoons lemon juice

Instructions

1. Soak the Bread: Tear the crustless bread into smaller pieces and soak it in white wine for a couple of minutes until softened.
2. Mix Meatball Ingredients: In a large mixing bowl, combine ground pork, ground beef, egg, minced onion, minced garlic, ground cumin, dried oregano, dried parsley, salt, and pepper. Add the soaked bread, crumbling it thoroughly into the mixture.
3. Knead the Mixture: Knead the meatball mixture well until it becomes uniform and all ingredients are fully incorporated.
4. Shape Meatballs: Form the mixture into 15 oval-shaped meatballs, each weighing approximately 65-70 grams. Place them on a large plate.
5. Refrigerate: Refrigerate the shaped meatballs for about an hour to firm up and hold their shape better during cooking.
6. Sear Meatballs: Heat a generous splash of olive oil in a large skillet or non-stick frying pan over medium heat. Place the meatballs in the pan without disturbing them for at least 4 minutes to develop a nice sear. Then carefully turn them using two forks to sear the other sides until browned.
7. Drain Excess Oil: Transfer the seared meatballs to paper towels to drain any excess oil while you prepare the lemon sauce.
8. Prepare the Sauce Base: In a sauté pan, melt butter over moderate heat. Add the flour and cook for 2-3 minutes, stirring continuously with a wooden spatula until the mixture turns sandy in color and smells like toasted flour.
9. Add Liquid and Lemon: Slowly pour in the hot water or stock along with the lemon juice, stirring constantly to avoid lumps and create a smooth sauce.
10. Simmer Meatballs in Sauce: Add the meatballs to the sauce, cover with a lid, and simmer gently for about 20 minutes. Turn the meatballs once during cooking and scrape the pan bottom occasionally to prevent sticking. Adjust seasoning with extra salt or pepper as needed.
11. Serve: Serve the meatballs warm topped with freshly ground pepper and a sprinkle of dried oregano for garnish.

Notes

• Use crustless bread soaked in white wine to keep the meatballs moist and tender.
• Searing the meatballs before simmering locks in flavor and helps maintain their shape.
• Adjust the lemon juice amount based on your taste preference for tanginess.
• Simmering meatballs gently in the lemon sauce ensures they absorb the flavors fully.
• Can be served with rice, orzo, or crusty bread to soak up the sauce.

Keywords: Keftedes, Greek meatballs, lemon sauce, ground pork and beef, traditional Greek recipe