If you’ve ever craved a dish that captures the essence of Greek home cooking—simple, aromatic, and filled with love—Keftedes in Lemon Sauce is it. These tender, juicy Greek meatballs simmered in a silky lemon-infused sauce are the kind of meal that brings warmth to any table. With every bite, you get the richness of seasoned meat balanced perfectly by the brightness of lemon—a hallmark of Greek cuisine’s ability to transform humble ingredients into something extraordinary.
This dish is a comforting yet elegant recipe that feels equally at home in a casual family dinner or a special weekend meal. The combination of pork and beef creates a flavorful base, while the avgo-lemono (lemon sauce) adds that signature Greek flair—light, zesty, and perfectly tangy. Whether served with rice, mashed potatoes, or crusty bread for soaking up every drop of sauce, these Greek Keftedes are sure to become a household favorite.
Let’s dive into how to make this traditional Greek comfort dish step by step.
Recipe Overview
Greek Keftedes in Lemon Sauce (also known as Youvarlakia Avgolemono) is a comforting Mediterranean dish featuring flavorful meatballs simmered in a creamy, lemony sauce. Made with a blend of beef and pork, breadcrumbs soaked in wine, and fragrant herbs, the meatballs are tender and deeply savory. The sauce—silky, buttery, and citrusy—ties it all together for a meal that’s light yet satisfying.
Ingredients & Instructions
Ingredients
For the Meatballs
- Olive oil
- 200 g ground pork
- 400 g lean ground beef
- 1 large egg
- 100 g crustless bread
- 125 ml white wine
- 100 g onion, minced
- 4 garlic cloves, minced
- ½ tsp ground cumin
- 1 tsp dried oregano (+ extra to serve)
- 2 tsp dried parsley (or fresh, minced)
- 1 tsp fine sea salt (+ extra for the sauce)
- ½ tsp ground pepper (+ extra for the sauce)
For the Lemon Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups hot water or stock (vegetable, beef, or chicken)
- 8–10 tbsp lemon juice (freshly squeezed for best flavor)
Step-by-Step Instructions
1. Soak the Bread
Begin by tearing your crustless bread into small pieces and soaking it in white wine. Allow it to absorb the liquid for a few minutes until soft and spongy. This step gives the meatballs their signature tenderness and subtle flavor.
2. Make the Meatball Mixture
In a large bowl, combine the ground pork, ground beef, egg, minced onion, garlic, parsley, oregano, cumin, salt, and pepper. Add the soaked bread, crumbling it into the mixture as you go.
Use your hands to knead everything together until the ingredients are well incorporated. The mixture should be moist but firm enough to hold its shape. Avoid overmixing, as it can make the meatballs tough.
3. Shape and Chill
Form the mixture into oval-shaped meatballs, about 65–70 g each (roughly the size of a golf ball but slightly elongated). Place them on a large plate or tray, cover with plastic wrap, and refrigerate for at least one hour. Chilling helps them firm up and hold their shape during cooking.
4. Sear the Meatballs
Heat a generous splash of olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs on both sides until they’re browned—about 4 minutes per side. Turn them gently with two forks to avoid breaking them apart.
Once browned, transfer the meatballs to a plate lined with paper towels to absorb excess oil. They don’t need to be fully cooked yet—they’ll finish cooking in the sauce.
5. Make the Lemon Sauce
In a clean sauté pan or skillet, melt butter over moderate heat. Stir in the flour and cook for 2–3 minutes, whisking continuously until the mixture turns sandy and slightly golden. This step removes the raw flour taste and creates the base for your sauce.
Gradually whisk in hot water or stock, stirring to prevent lumps. Once smooth, pour in the lemon juice and continue stirring until the sauce thickens slightly. Adjust the consistency with more stock or lemon juice to your liking.
Season lightly with salt and pepper.
6. Simmer the Meatballs
Add the seared meatballs to the lemon sauce, turning them gently to coat. Cover with a lid and simmer for 20 minutes over low heat. Turn them once during cooking and occasionally scrape the bottom of the pan to prevent sticking.
As they cook, the meatballs will absorb the lemon sauce, becoming tender, juicy, and infused with bright Mediterranean flavor.
7. Final Touches
Once cooked through, taste the sauce and adjust the seasoning. Add a bit more lemon juice if you prefer extra tang.
Serve warm, topped with freshly ground pepper and a sprinkle of dried oregano for aroma and authenticity.
Cooking Tips & Variations
1. Bread Soaking Options
If you don’t want to use white wine, you can substitute milk, broth, or even water. The goal is to soften the bread, which keeps the meatballs tender.
2. Flavor Enhancements
- Add a pinch of nutmeg or cinnamon for a subtle Greek twist.
- Use fresh parsley for brighter flavor and color.
- Stir a spoonful of Greek yogurt into the sauce at the end for extra creaminess.
3. Meat Substitutions
You can use all beef, all pork, or even a blend that includes ground lamb for a richer taste.
4. Lemon Intensity
Adjust the lemon juice according to your preference—8 tablespoons for a mellow flavor, or 10 for a zesty punch.
5. Serving Pairings
This dish pairs beautifully with:
- Rice pilaf or orzo pasta to soak up the sauce.
- Roasted potatoes for a traditional Greek pairing.
- Steamed greens or a crisp Greek salad to balance the richness.
Storage & Reheating
Refrigeration
Store leftover meatballs and sauce in an airtight container for up to 3 days in the refrigerator.
Freezing
You can freeze the cooked meatballs (without sauce) for up to 3 months. When ready to serve, thaw overnight and reheat them in the sauce.
Reheating
Warm gently over low heat on the stove, adding a splash of broth or water to loosen the sauce if it thickens too much.
Greek Keftedes in Lemon Sauce is more than just a recipe—it’s a culinary journey to the sun-soaked kitchens of Greece. The combination of tender, herb-infused meatballs and a bright, lemony sauce makes for a comforting dish that’s both simple and sophisticated.
Whether you’re serving it at a family dinner or sharing it with guests, it’s the kind of meal that fills the room with irresistible aroma and the table with joy. Pair it with a crisp salad, some rice, or a slice of warm bread, and you’ve got yourself a true taste of the Mediterranean.
Kali orexi—enjoy your meal!
FAQs
1. Can I bake the meatballs instead of frying?
Yes! Bake at 400°F (200°C) for 20–25 minutes, then simmer in the lemon sauce as directed.
2. What can I use instead of wine for soaking the bread?
You can use milk, broth, or water—they’ll still give the meatballs a soft texture.
3. How can I make the sauce creamier?
Stir in a spoonful of Greek yogurt or heavy cream after removing the sauce from heat.
4. Can I make it gluten-free?
Yes—use gluten-free bread and gluten-free flour for the roux.
5. What’s the best side dish for this?
Try it with rice pilaf, mashed potatoes, or even buttered noodles—all are excellent for soaking up the sauce.
Tender Greek Keftedes simmered in a silky lemon sauce—juicy meatballs with Mediterranean herbs and zesty flavor. A comforting, authentic Greek dish you’ll love!