Name: Keftedes In Lemon Sauce Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 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 for serving); 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 cooking; 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

Jump to Recipe

If you’re craving something zesty, savory, and comforting, Keftedes In Lemon Sauce is the dish you need in your life! These tender Greek meatballs, bathed in a silky, citrus-bright sauce, will instantly transport you to a sunlit Mediterranean kitchen. The surprisingly simple combination of pork and beef, mingled with herbs and spices, gets an irresistible upgrade when simmered in lemony goodness. Whether for a weeknight dinner or a crowd-pleasing family feast, this dish always brings lively flavor and cozy satisfaction to the table.

Keftedes In Lemon Sauce Recipe - Recipe Image

Ingredients You’ll Need

This Keftedes In Lemon Sauce recipe keeps things honest and straight from the pantry, but every ingredient plays a role in building excitement, depth, and a perfect balance of hearty and fresh. Here’s what you’ll gather for your kitchen adventure:

Olive oil: The foundation for rich searing flavor, and a Mediterranean must-have.
200 grams (7 ounce) ground pork: Adds juicy richness and a little sweetness to the flavor mix.
400 grams (14 ounce) lean ground beef: Lends body and heartiness to the meatballs, so they’re tender yet satisfying.
1 large egg: Your binding friend, holding the meatballs together beautifully.
100 grams (3.5 ounces) crustless bread: Soaked in wine, it lightens and moistens the meatballs for a delicate crumb.
125 ml (½ cup) white wine: Adds a subtle richness and soaks the bread, infusing flavor right at the base.
100 grams (½ cup) onion (minced): Provides sweetness and gentle umami, making the keftedes fragrant.
4 garlic cloves (minced): For an irresistible aroma and a subtle punch that wakes up all the other flavors.
½ teaspoon ground cumin: Brings warmth and earthiness, making every bite a little more interesting.
1 teaspoon dried oregano (+ extra to serve with): Essential for authentic Greek flavor—don’t skip the sprinkle at the end!
2 teaspoon dried parsley (or fresh minced): For color, brightness, and a whisper of herby freshness.
1 teaspoon fine sea salt (+ extra for the sauce): Heightens all the natural flavors and ensures perfect seasoning.
½ teaspoon ground pepper (+ extra for the sauce): Adds subtle heat and complexity, and tastes great freshly cracked on top.
4 tablespoons butter: The start of a velvety sauce for a glossy, rich finish.
4 tablespoons all-purpose flour: Thickens the sauce to coat every meatball just right.
2 cups (500 ml) hot water or stock (vegetable, beef, or chicken stock): Your sauce’s savory backbone, choose whatever you love most.
8-10 tablespoons lemon juice: The star of your sauce—up the amount if you adore extra tang!

How to Make Keftedes In Lemon Sauce

Step 1: Soak the Bread in Wine

Start by tearing your crustless bread into smaller pieces and placing them in a shallow bowl. Pour over the white wine and make sure every bit gets a good soak, surrendering some sturdiness for softness. Let it sit for a couple minutes—this trick makes the Keftedes In Lemon Sauce impossibly tender instead of dense or dry!

Step 2: Combine the Meatball Mixture

Grab a large bowl and toss in the ground pork and beef, egg, parsley, oregano, cumin, onion, garlic, salt, and pepper. Squeeze the soaked bread a little to remove excess liquid and crumble it as finely as possible into the meats. Mixing everything with your hands ensures even distribution and creates unbeatable texture.

Step 3: Shape the Meatballs

Once your mixture is uniform, shape it into 15 oval meatballs, around 65–70 grams each. Rolling them gently prevents compacting—think soft and springy, not tight little golf balls! Lay them on a platter and pop them in the fridge for about an hour. This step helps them hold their shape when cooking later.

Step 4: Sear the Meatballs

Heat a generous glug of olive oil in a large non-stick skillet over medium-high heat. Carefully add the meatballs and let them brown undisturbed for at least 4 minutes. This caramelization locks in flavor and gives your Keftedes In Lemon Sauce some lovely color. Flip with two forks, finish searing on the other side, then transfer to a plate lined with paper towels to drain any excess oil.

Step 5: Make the Lemon Sauce

While the meatballs take a little breather, it’s time for sauce! In a clean saute pan, melt butter over moderate heat. Add flour and stir for 2–3 minutes until the mixture smells nutty and looks sandy—it’s a simple roux, and it’s essential for silky sauce. Pour in hot water or stock and all that glorious lemon juice, whisking to combine. Taste and adjust with a touch more salt and pepper.

Step 6: Simmer the Keftedes In Lemon Sauce

Return the meatballs to the pan, nestling them gently into the sauce. Cover and let them simmer for about 20 minutes, flipping them once halfway through and scraping the pan to keep nothing from sticking. This slow bath infuses the meatballs with lemony zing and transforms the sauce into a velvety coating you’ll want to mop up with bread.

Step 7: Finishing Touches

When everything’s perfectly tender and saucy, take the lid off and check for seasoning. A dusting of dried oregano and a flourish of freshly ground pepper finish it all off with color and aroma. Get ready—your Keftedes In Lemon Sauce is now a showstopper, ready to share!

How to Serve Keftedes In Lemon Sauce

Garnishes

Don’t skimp on garnish—it makes every plate glow! For a sparkling finish, add an extra pinch of dried oregano and a scatter of chopped fresh parsley over the meatballs as you serve. A final twist of lemon zest or a handful of microgreens adds color and brightness, making your Keftedes In Lemon Sauce look as vibrant as it tastes.

Side Dishes

A classic partner for Keftedes In Lemon Sauce is a heap of fluffy rice or buttered orzo to soak up all that punchy lemon sauce. Roasted new potatoes with a bit of sea salt are also lovely, or offer a wedge of warm crusty bread for sopping up every tangy drop. Pair with a crisp Greek salad—think tomatoes, cucumber, red onion, and feta—for a fresh contrast that plays beautifully against the rich meatballs.

Creative Ways to Present

If you’re planning a party or potluck, try serving Keftedes In Lemon Sauce as part of a mezze platter—the saucy meatballs look dazzling arranged alongside dips, olives, and pita. For a more modern twist, skewer the meatballs and spoon over the sauce for a bite-sized appetizer or tuck them into fresh pita wraps with lettuce and sauce drizzled over the top. However you serve them, they’re bound to steal the spotlight!

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, allow the Keftedes In Lemon Sauce to cool completely before transferring to an airtight container. Refrigerate for up to 3 days—the flavors will meld and deepen, making for an even more delicious meal the next day!

Freezing

To freeze, simply arrange fully cooled meatballs (ideally without too much sauce) in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. The sauce itself can go into a separate freezer-safe container. Both will keep well for up to 3 months—just thaw overnight in the fridge when you’re ready for a taste of the Mediterranean anytime.

Reheating

Gently reheat your Keftedes In Lemon Sauce in a skillet over low heat, adding a splash of water or extra lemon juice if the sauce has thickened. Cover and let them warm through slowly so the meatballs stay moist and the sauce silky. If using the microwave, cover and heat in short bursts, stirring the sauce for even heat. Bring back to life with a sprinkle of extra pepper and herbs.

FAQs

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

Absolutely! You can use all beef or all pork, but the combination gives the most balanced flavor and juiciness. All beef yields a firmer texture, while all pork will be richer and a touch sweeter. Try mixing and matching based on your preferences or what you have on hand.

Is it possible to make this recipe gluten-free?

Yes, you can make gluten-free Keftedes In Lemon Sauce by replacing the bread with gluten-free breadcrumbs and substituting the all-purpose flour in the sauce with a gluten-free blend or cornstarch. The results are just as delicious and satisfying!

How much lemon juice should I use if I love things extra tangy?

If you want a super tangy, zesty punch, go for the full 10 tablespoons of lemon juice or even add a touch more. Taste as you go and adjust so the lemon flavor shines without overpowering the other elements. Each batch of lemons can vary, so personal taste is key here!

Can I prepare Keftedes In Lemon Sauce ahead for a party?

Definitely! You can make the meatballs and sauce a day in advance, storing them separately for the freshest results. Just combine and gently reheat before serving. This actually gives the flavors even more time to meld—a bonus when entertaining.

What other herbs can I use if I don’t have oregano or parsley?

If you’re out of oregano or parsley, try tossing in some fresh mint, dill, or even a sprinkle of thyme. Greek cuisine is flexible with its herbs, so follow your taste buds and experiment—it’s hard to go wrong!

Final Thoughts

If you’re looking for a meal that’s cozy, full of character, and bursting with sunny flavor, you simply must try Keftedes In Lemon Sauce. It’s a surefire way to make family and friends swoon—one taste and this Greek classic might just become a regular in your kitchen too!

Keftedes In Lemon Sauce Recipe

★★★★★

5 from 20 reviews

Author: lina
Total Time: 1 hour 20 minutes
Yield: Makes 15 meatballs 1x
Diet: Gluten Free

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Description

Delicious Greek-style meatballs, also known as Keftedes, served in a tangy lemon sauce. These juicy meatballs are packed with flavor and perfect for a satisfying meal.

Instructions

Prepare The Meatballs: Soak bread in white wine. Tear it into smaller pieces and let it soak for a couple of minutes.
Add both types of meat to a mixing bowl along with the egg, parsley, oregano, cumin, onion, garlic, salt, and pepper.
Add the soaked bread crumbling it as much as possible.
Knead meatball mixture until uniform.
Shape into 15 oval-shaped meatballs and place on a large plate. About 65-70 grams each.
Refrigerate for about an hour to become firm and hold their shape.
Heat olive oil in a large skillet or non-stick frying pan.
Sear the meatballs on both sides to get some color. Turn them using two forks.
Transfer meatballs to paper towels to drain excess oil and start preparing the sauce.
Make the sauce: In a saute pan melt butter over moderate heat.
Add the flour and cook for 2-3 minutes, stirring until sandy in color and smells like toasted flour.
Pour in the hot water or stock and the lemon juice. Stir well.
Add the meatballs, put the lid on, and simmer for about 20 minutes, turning them once.
Taste the sauce for any additional seasoning.
Serve warm with freshly ground pepper and dried oregano on top.

Notes

These meatballs are best served with a side of rice or crusty bread to soak up the delicious lemon sauce.
You can customize the seasoning of the meatballs to suit your taste preferences, adding more herbs or spices as desired.
For a lighter version, you can bake the meatballs in the oven instead of frying them.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Greek