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Keftedes in Lemon Sauce Recipe

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4.6 from 86 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://alinacooks.com/keftedes-in-lemon-sauce-recipe/