Keftedes in Lemon Sauce Recipe

Introduction

Keftedes in Lemon Sauce is a delicious Greek dish featuring tender meatballs simmered in a bright, tangy lemon sauce. The combination of ground pork and beef with aromatic herbs creates a flavorful and comforting meal perfect for any occasion.

Ingredients

• Olive oil
• 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
• 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 the white wine. Tear it into smaller pieces and let it soak for a couple of minutes until softened.
2. Step 2: In a mixing bowl, combine ground pork, ground beef, egg, parsley, oregano, cumin, minced onion, minced garlic, salt, and pepper.
3. Step 3: Add the soaked bread to the meat mixture, crumbling it as much as possible. Knead everything together until the mixture is uniform.
4. Step 4: Shape the mixture into 15 oval-shaped meatballs, about 65-70 grams each, and place them on a large plate. Refrigerate for about an hour to firm up.
5. Step 5: 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 until browned. Avoid flipping the meatballs for the first 4 minutes; then turn them carefully using two forks.
6. Step 6: Transfer the browned meatballs onto paper towels to drain excess oil. Set aside.
7. Step 7: To make the sauce, melt butter in a sauté pan over moderate heat. Add the flour and cook for 2-3 minutes, stirring constantly until the mixture is sandy in color and smells like toasted flour.
8. Step 8: Gradually pour in the hot water or stock and lemon juice, stirring well to combine and prevent lumps.
9. Step 9: Add the meatballs back into the sauce, cover with a lid, and simmer gently for about 20 minutes. Turn the meatballs once during cooking and scrape the pan bottom to prevent sticking. Taste the sauce and adjust seasoning if needed.
10. Step 10: Serve the meatballs warm, topped with plenty of freshly ground pepper and a sprinkle of dried oregano.

Tips & Variations

• Use fresh lemon juice for the best bright and tangy flavor in the sauce.
• If you prefer a thicker sauce, reduce the amount of water or stock slightly or cook uncovered for the last few minutes.
• Try substituting ground lamb for pork to add a richer taste.
• Serve with crusty bread or rice to soak up the delicious lemon sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the meatballs from drying out. You can also freeze the cooked meatballs and sauce for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of meat for the meatballs?

Yes, you can use just ground beef or pork, but combining both gives a nice balance of flavor and texture.

How can I tell when the meatballs are fully cooked?

They should be browned on the outside before simmering and cooked through after simmering in the sauce for 20 minutes. Cutting one open should show no pink inside.

Keftedes in Lemon Sauce Recipe

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★★★★★

4.6 from 100 reviews

Keftedes in Lemon Sauce is a classic Greek dish featuring tender meatballs made from ground pork and beef, flavored with herbs and spices, then simmered in a bright and tangy lemon sauce. This comforting recipe combines juicy, seared meatballs with a luscious buttery lemon sauce, perfect for a hearty lunch or dinner.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 15 meatballs (serves 4-5) 1x
• Category: Main Course
• Method: Frying
• 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 + extra for serving
• 2 teaspoons dried parsley (or fresh minced)
• 1 teaspoon fine sea salt + extra for sauce
• ½ teaspoon ground black pepper + 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)
• 8–10 tablespoons lemon juice

Instructions

1. Soak 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 the ground pork, ground beef, egg, minced parsley, oregano, cumin, onion, garlic, salt, and pepper.
3. Add Soaked Bread: Crumble the soaked bread into the meat mixture as much as possible to help bind the meatballs.
4. Knead Mixture: Knead the meatball mixture thoroughly until it becomes uniform and well combined.
5. Shape Meatballs: Form the mixture into 15 oval-shaped meatballs, each weighing about 65-70 grams, and place them on a large plate.
6. Chill Meatballs: Refrigerate the shaped meatballs for about one hour to firm up and hold their shape during cooking.
7. Sear 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 brown them, without flipping or disturbing for the first 4 minutes. Then carefully turn using two forks to brown all sides.
8. Drain Excess Oil: Transfer seared meatballs to paper towels to drain any excess oil, then set aside.
9. Prepare Sauce – Melt Butter: In a sauté pan, melt butter over moderate heat.
10. Cook Flour: Add flour to the melted butter and cook, stirring constantly with a wooden spatula, for 2-3 minutes until the mixture is sandy in color and smells like toasted flour.
11. Add Liquids: Pour in the hot water or stock along with the lemon juice, stirring well to combine into a smooth sauce.
12. Simmer Meatballs in Sauce: Add the seared meatballs to the sauce, cover with a lid, and simmer gently for about 20 minutes. Turn the meatballs once during cooking and scrape the bottom of the pan to prevent sticking.
13. Adjust Seasoning and Serve: Taste the sauce and add extra salt, pepper, or lemon juice as desired. Serve the keftedes warm, topped with freshly ground black pepper and a sprinkle of dried oregano.

Notes

• Using a mix of pork and beef adds richness and juiciness to the meatballs.
• Allowing the meatballs to chill before cooking helps them keep their shape and cook evenly.
• Adjust the lemon juice quantity based on your preferred level of tartness in the sauce.
• Simmering the meatballs in the lemon sauce infuses them with bright citrus flavor and keeps them tender.
• This dish pairs beautifully with crusty bread, rice, or roasted vegetables.

Keywords: Keftedes, Greek meatballs, lemon sauce, pork and beef meatballs, Mediterranean recipes, traditional Greek cuisine, easy dinner, meatball recipe