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Meatballs In Lemon Sauce (Greek Keftedes)

Meatballs In Lemon Sauce (Greek Keftedes) You'll Love

Enjoy these Meatballs In Lemon Sauce (Greek Keftedes), a delightful twist on classic Greek meatballs, ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Refrigeration Time 1 hour
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 400 grams Ground Pork Can be substituted with ground chicken.
  • 400 grams Lean Ground Beef Substitute with ground turkey for a leaner option.
  • 1 large Egg Flaxseed meal mixed with water can serve as a vegan alternative.
  • 2 slices Crustless Bread Use gluten-free bread if necessary.
  • 100 grams Minced Onion Consider using shallots for a milder flavor.
  • 3 cloves Garlic Fresh is preferred over garlic powder.
  • 1 teaspoon Ground Cumin Try coriander as a milder substitute.
  • 1 teaspoon Dried Oregano Fresh oregano can be used for a more vibrant taste.
  • 1 tablespoon Dried Parsley Can replace with fresh parsley or omit.
  • 1 teaspoon Fine Sea Salt Adjust based on dietary needs.
  • 1 teaspoon Ground Pepper Freshly cracked black pepper recommended.
For the Creamy Lemon Sauce
  • 50 grams Butter Olive oil can be used as a healthier substitute.
  • 2 tablespoons All-Purpose Flour Use cornstarch mixed with water for gluten-free.
  • 400 ml Hot Water or Stock Choose vegetable stock for a strong flavor.
  • 2 tablespoons Lemon Juice Adjust based on personal taste.
For Serving
  • 1 tablespoon Fresh Oregano Can be substituted with basil.
  • 1 teaspoon Black Pepper Freshly cracked for flavor boost.

Equipment

  • large mixing bowl
  • skillet
  • tray

Method
 

Step-by-Step Instructions
  1. Soak the crustless bread in white wine for 5 minutes, tear into smaller pieces.
  2. Combine ground pork, beef, egg, onion, garlic, cumin, oregano, parsley, salt, and pepper in a bowl and mix well.
  3. Add soaked bread to the meat mixture and mix until well combined.
  4. Shape into approximately 15 oval meatballs each weighing about 65-70 grams and refrigerate for 1 hour.
  5. Heat oil in a skillet and sear meatballs for about 4 minutes on each side until golden-brown.
  6. Transfer meatballs to a plate lined with paper towels to drain.
  7. Melt butter in the same skillet, add flour and stir until sandy-colored. Whisk in hot water or stock and lemon juice.
  8. Return meatballs to the skillet, cover, and simmer for 20 minutes.
  9. Taste the sauce and adjust seasoning if necessary before serving.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Consider making these meatballs ahead of time for easy weeknight dinners. They freeze well and can be reheated easily.

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