Keftedes in Lemon Sauce Recipe is a classic Greek comfort food that combines juicy, tender meatballs with a bright, tangy lemon sauce that’s both refreshing and cozy. It’s perfect for those nights when you crave home-style cooking that feels fancy without being fussy. Whether you’re cooking for family or surprising friends with something special, you’ll love how these meatballs soak up the zesty sauce and fill your kitchen with a warm, inviting aroma.
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What Makes This So Good
This Keftedes in Lemon Sauce Recipe stands out because it pairs rich, flavorful meatballs with a bright, buttery lemon sauce that feels both comforting and fresh. The sauce’s tanginess perfectly balances the savory depth of the meat, making every bite wonderfully satisfying.
- Big Flavor, Minimal Fuss: You get complex herb and spice notes without complicated steps or hard-to-find ingredients.
- Family-Friendly: The mild spices and lemon brightness appeal to kids and adults alike—everyone ends up asking for seconds!
- Simple Ingredients: Mostly pantry staples like ground meat, lemon, garlic, and herbs make this easy to pull together anytime.
- Works Any Night: Whether it’s a quiet weeknight dinner or a weekend gathering, this recipe adapts perfectly.
Ingredient Guide
Picking the right ingredients makes a huge difference with this Keftedes in Lemon Sauce Recipe. I’ll walk you through my favorite versions and handy swaps so you can tailor it to what you have on hand or what you like most.
- Ground Meat: A mix of pork and lean beef keeps the meatballs juicy but not greasy. If you prefer, turkey or lamb works well too, just watch cooking times.
- Bread & Wine: Soaking the crustless bread in white wine adds moisture and a subtle depth of flavor—don’t skip this step! If no wine, mild stock or even water works in a pinch.
- Fresh Herbs & Spices: Parsley and oregano give those unmistakable Mediterranean notes. Using fresh herbs is always best here, but dried will do if that’s what you have.
- Lemon Juice: Use freshly squeezed lemon for the brightest, liveliest sauce. Bottled lemon juice just can’t match that zing.
- Butter & Flour: These create the roux base for the luscious sauce—using real butter makes it taste richer and silkier.
Quick Reminder: Full measurements and the complete ingredient list are in the handy recipe card below to keep you on track.
How to Make Keftedes in Lemon Sauce Recipe
Step 1 — Prep & Ready
First up, soak the crustless bread in white wine until soft, then crumble it well—this step keeps your meatballs tender and juicy. Mix your ground pork and beef with the soaked bread, minced onion and garlic, herbs, and spices. I find kneading the mixture with clean hands really helps blend everything evenly for a uniform texture. Shape into oval meatballs about the size of a small egg—aim for roughly 65-70 grams each. Pop those in the fridge for about an hour; this helps them firm up so they hold together beautifully when cooking.
Step 2 — Cook with Confidence
Heat a generous splash of olive oil in your skillet until shimmering, then gently place the meatballs in. Resist the temptation to move them right away—you want a good sear on the first side for about 4 minutes until golden with crispy edges. Flip carefully using two forks to brown the other side. The smell at this point is just incredible, trust me! Transfer the meatballs to paper towels to drain excess oil before moving on to the luscious lemon sauce.
Step 3 — Finish & Serve
For the sauce, melt butter in a sauté pan and stir in flour, cooking it gently until it turns sandy and gives off that warm toasted aroma. Slowly whisk in hot water or stock along with fresh lemon juice—this is where the sauce magically thickens to a smooth, creamy consistency. Nestle your seared meatballs in the sauce, cover, and simmer for 20 minutes, turning once and scraping the pan so nothing sticks. Taste and adjust seasoning—sometimes a pinch of extra salt or a dash more lemon juice brightens it just right. Serve up warm with freshly ground pepper and a sprinkle of dried oregano for that final, authentic touch.
Extra Helpful Tips
I’ve made this Keftedes in Lemon Sauce Recipe a dozen times and found these little tricks really make the process smooth and the results shine.
- Watch for This Sign: When frying, the meatballs should release easily from the pan before flipping—if they stick, give them more time.
- Temperature Trick: Start cooking on medium heat, then lower to medium-low when simmering the sauce to avoid burning the roux.
- Prep-Ahead Option: You can shape the meatballs and refrigerate them overnight—just bring them to room temp before cooking to ensure even cooking.
- Avoid This Common Mistake: Don’t skip resting the mixture before cooking; it really helps the flavors meld and prevents the meatballs from falling apart.
Serve & Enjoy
Easy Enhancements
Want to elevate your Keftedes in Lemon Sauce Recipe? Try garnishing with freshly chopped mint or dill for a bright herbaceous note. A drizzle of Greek yogurt or a sprinkle of crumbled feta adds creaminess and saltiness that complements the lemon sauce beautifully. For a little texture contrast, toasted pine nuts on top bring a satisfying crunch.
Tasty Pairings
These meatballs are fantastic alongside fluffy couscous, lemony rice pilaf, or a simple Greek salad with cucumbers, tomatoes, and olives. For drinks, a crisp white wine or sparkling water with a slice of lemon both echo the bright citrus elements in the dish.
Quick Plating Tips
Serve the keftedes nestled in their lemon sauce on a shallow bowl so the sauce pools beautifully around the meatballs. Sprinkle extra oregano and cracked black pepper just before serving to add visual appeal and fresh aroma. A wedge of lemon on the side invites guests to add an extra zesty burst.
Store, Freeze & Reheat
Fridge Storage
Leftovers keep nicely in an airtight container in the fridge for up to 3 days. The meatballs soak up more of the lemon sauce overnight, which some people actually love—but the texture of the sauce thickens a bit.
Freezer Friendly?
This recipe freezes well. Freeze the meatballs and sauce separately if you can, so you can thaw the meatballs gently without making the sauce watery. Defrost in the fridge overnight before reheating for the best texture.
Reheat Like New
Reheat gently on the stovetop over low heat, stirring occasionally to keep the sauce smooth and the meatballs tender. If microwaving, cover and heat in short intervals, stirring or turning halfway through to maintain moisture.
Keftedes in Lemon Sauce Recipe FAQs
Absolutely! Using a mix of pork and beef adds extra juiciness, but if you only have one type, like all beef or all pork, the recipe will still turn out delicious. Just be mindful of fat content for moisture.
You can substitute with vegetable or chicken stock or even plain water if needed. The wine gives a subtle flavor boost, but the bread’s moisture is key.
The sauce should thicken to coat the back of a spoon lightly and have a silky texture. It will smell bright and buttery with a noticeable lemon zing.
Yes! Replace the crustless bread with gluten-free breadcrumbs or soaked gluten-free bread. Just ensure the texture is similar to help bind the meatballs well.
Final Flavor Thoughts
There’s something magical about the combo of juicy meatballs bathed in that tangy, buttery lemon sauce. If you give this Keftedes in Lemon Sauce Recipe a try, I know you’ll agree it’s a winner for your recipe rotation. Feel free to leave a star rating or share your tweaks in the comments—I love hearing how friends make it their own. Next time, try folding in some fresh mint or adding a dollop of tzatziki to make it even more special!
Print📖 Recipe
Keftedes in Lemon Sauce Recipe
Keftedes in Lemon Sauce is a traditional Greek dish featuring flavorful oval-shaped meatballs made from a blend of ground pork and beef. These meatballs are seared to form a golden crust and then simmered in a tangy, buttery lemon sauce that adds a bright, zesty contrast to the savory meat. Perfect for a comforting meal served warm, garnished with oregano and freshly ground pepper.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 15 meatballs (around 4 servings)
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Ingredients
For The Meatballs:
- 2 tablespoons olive oil (for cooking)
- 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
For The Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups (500 ml) hot water or vegetable, beef, or chicken stock
- 8-10 tablespoons lemon juice
Instructions
- Soak the Bread: Tear the crustless bread into smaller pieces and soak it in 125 ml (½ cup) white wine for a couple of minutes until softened.
- Prepare Meatball Mixture: In a large mixing bowl, combine 200 grams ground pork, 400 grams lean ground beef, 1 large egg, minced onion (100 grams), minced garlic (4 cloves), ½ teaspoon ground cumin, 1 teaspoon dried oregano, 2 teaspoons parsley, 1 teaspoon sea salt, and ½ teaspoon ground pepper. Add the soaked bread, crumbling it as much as possible into the mixture.
- Knead and Shape: Knead the meatball mixture thoroughly until uniform. Then shape into 15 oval-shaped meatballs, each weighing about 65-70 grams, and place them on a large plate. Refrigerate for about 1 hour to firm up and hold their shape.
- Sear the 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 color. Do not flip or disturb the meatballs for the first 4 minutes to allow a crust to form, then carefully turn them using two forks to sear all sides. Once seared, transfer them to paper towels to drain excess oil.
- Prepare the Lemon Sauce: In a sauté pan, melt 4 tablespoons of butter over moderate heat. Add 4 tablespoons all-purpose flour and cook, stirring with a wooden spatula, for 2-3 minutes until the mixture takes on a sandy color and smells like toasted flour.
- Add Liquids: Gradually pour in 2 cups (500 ml) hot water or your choice of stock along with 8-10 tablespoons lemon juice, stirring constantly to combine and avoid lumps.
- Simmer Meatballs in Sauce: Add the seared meatballs to the lemon sauce, cover with a lid, and simmer gently for about 20 minutes. Turn the meatballs once halfway through cooking and scrape the pan occasionally to prevent sticking. Taste the sauce and adjust seasoning with salt, pepper, and more lemon juice if desired.
- Serve: Serve the keftedes warm, garnished with freshly ground black pepper and a sprinkle of dried oregano for authentic flavor.
Notes
- Soaking the bread in wine adds moisture and subtle flavor to the meatballs.
- Allowing the meatballs to rest in the refrigerator helps them hold their shape during cooking.
- Searing the meatballs before simmering creates a flavorful crust and helps lock in juices.
- You can use vegetable, beef, or chicken stock in the sauce depending on your preference for depth of flavor.
- Add lemon juice gradually and adjust to taste, balancing acidity with the savory richness of the butter and meat.
- Turn the meatballs gently during simmering to keep them intact and ensure even cooking.
- Serve with rice, crusty bread, or a side Greek salad for a complete meal.
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