Description
Keftedes in Lemon Sauce is a classic Greek dish featuring flavorful pork and beef meatballs simmered in a tangy, buttery lemon sauce. These juicy meatballs are perfectly browned and then gently cooked in a bright sauce that balances richness and acidity, making them a comforting and elegant meal perfect for family dinners or special occasions.
Ingredients
Units
Scale
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 (1/2 cup) white wine
- 100 grams (1/2 cup) onion, minced
- 4 garlic cloves, minced
- 1/2 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)
- 1/2 teaspoon ground pepper (plus extra for sauce)
- generous splash of 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
- extra salt and pepper to taste
Instructions
- Prepare The Meatballs: Soak the crustless bread in white wine, tearing it into smaller pieces and allowing it to soak for a few minutes until softened.
- Mix Ingredients: In a large mixing bowl, combine ground pork, ground beef, egg, minced parsley, dried oregano, ground cumin, minced onion, minced garlic, salt, and pepper.
- Add Bread: Crumble the soaked bread into the meat mixture and knead thoroughly until the mixture is uniform and well combined.
- Shape Meatballs: Form the mixture into 15 oval-shaped meatballs, each weighing about 65-70 grams, and place them on a large plate.
- Chill: Refrigerate the shaped meatballs for about one hour to help them firm up and hold their shape during cooking.
- Sear Meatballs: Heat a generous splash of olive oil in a large skillet or non-stick frying pan over medium heat. Add the meatballs and let them sear undisturbed for at least 4 minutes to develop color before turning them using two forks to sear all sides evenly.
- Drain Excess Oil: Transfer the browned meatballs to paper towels to drain any excess oil.
- Prepare Lemon Sauce: In a sauté pan, melt the butter over moderate heat. Add the flour and stir constantly for 2-3 minutes until the mixture turns sandy in color and smells like toasted flour.
- Add Liquids: Gradually pour in the hot water or stock while stirring, then add the lemon juice. Stir well to combine and create a smooth sauce.
- Simmer Meatballs in Sauce: Add the meatballs to the pan with the lemon sauce, cover with a lid, and simmer gently for about 20 minutes. Turn the meatballs once during cooking and scrape the pan’s bottom to prevent sticking.
- Adjust Seasoning and Serve: Taste the sauce and add additional salt, pepper, or lemon juice as needed. Serve the keftedes warm, garnished with freshly ground pepper and additional dried oregano on top.
Notes
- White wine soaking softens the bread and adds subtle flavor to the meatballs.
- Use crustless bread to avoid dense lumps in the meatball mixture.
- Simmering the meatballs in lemon sauce ensures they stay moist and absorb the sauce’s bright flavors.
- To keep the sauce from sticking or burning, stir occasionally and scrape the bottom while simmering.
- For a stock-based sauce, choose vegetable, chicken, or beef stock according to preference to deepen the sauce’s flavor.
