Greek Meatballs in Lemon Sauce
Tender, juicy Greek meatballs (keftedes) bursting with fresh herbs and spices, simmered in a bright, tangy lemon sauce. This easy, foolproof recipe combines soaked breadcrumbs, ground beef and lamb, and a vibrant lemon-garlic sauce for a classic Mediterranean dish perfect for weeknight dinners or special occasions.
Equipment
- Large mixing bowl
- Skillet or frying pan
- Saucepan
- Grater (for onion and lemon zest)
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Plate or baking sheet (for resting meatballs)
- Optional: Meat thermometer
Ingredients
Meatballs:
- 1 lb ground beef and/or lamb
- 1/2 cup breadcrumbs
- 1/4 cup milk or chicken broth
- 1 small onion, finely grated
- 2 garlic cloves, minced
- 1 large egg
- 1/4 cup Greek yogurt (optional)
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped (optional)
- 1 tsp dried oregano or 1 tbsp fresh oregano
- 1 tsp lemon zest
- 1/2 tsp ground cumin (optional)
- Salt and pepper to taste
- Olive oil for cooking
Lemon Sauce:
- 2 cups chicken broth
- Juice of 2 large lemons
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp fresh dill or oregano, chopped
- Salt and pepper to taste
- 1 tsp cornstarch mixed with 1 tbsp water (optional)
Instructions
- Soak breadcrumbs in milk or broth for 5-10 minutes until soft.
- In a large bowl, combine soaked breadcrumbs, ground meat, grated onion (excess moisture squeezed out), garlic, egg, yogurt, herbs, lemon zest, cumin, salt, and pepper. Mix gently by hand until just combined. Chill for 30 minutes.
- Form the mixture into uniform 1.5-inch meatballs, wetting hands as needed.
- Heat olive oil in a skillet over medium heat. Fry meatballs in batches until browned on all sides (5-6 minutes). Remove and set aside.
- In a saucepan, heat olive oil and sauté garlic until fragrant. Add chicken broth, lemon juice, herbs, salt, and pepper. Bring to a simmer.
- Add meatballs to the sauce, cover, and simmer gently for 10-15 minutes until cooked through. Thicken with cornstarch slurry if desired.
- Serve hot with rice, pita, or salad, garnished with fresh herbs and lemon wedges.
Notes
- For the most authentic flavor, use a mix of lamb and beef.
- Soaking breadcrumbs is key to tender meatballs—don’t skip this step.
- Resting the mixture in the fridge helps the flavors meld and improves texture.
- Adjust lemon juice in the sauce to your taste; add more for extra brightness.
- Leftovers reheat well and can be frozen for up to 3 months.
- Substitute breadcrumbs with crushed pita or gluten-free options if needed.
- Adding a pinch of cinnamon or allspice gives a subtle, warm depth traditional in some Greek versions.