Few dishes capture the essence of Greek home cooking quite like Keftedes in Lemon Sauce. These tender, flavorful meatballs simmered in a silky lemon-infused sauce are pure comfort—simple ingredients transformed into something truly extraordinary. Every bite balances warmth and brightness: the rich savoriness of the meat meets the tang of fresh lemon, creating a harmony that feels both comforting and refreshing.
Across Greece, Keftedes are beloved for their versatility—they can be served as a main course, part of a meze spread, or even tucked into warm pita with tzatziki. But this particular version, enriched with a creamy lemon sauce, feels deeply traditional, reminiscent of family dinners where aromas of garlic, herbs, and citrus filled the kitchen.
This recipe combines ground pork and beef for a perfect balance of flavor and tenderness, seasoned with oregano, cumin, and parsley. The sauce, made with a simple roux and fresh lemon juice, coats each meatball beautifully. It’s a dish that’s both rustic and elegant, easy to make yet special enough for guests.
Recipe Overview
Greek Keftedes in Lemon Sauce is a Mediterranean classic featuring juicy, herbed meatballs simmered in a smooth, tangy lemon sauce. It’s hearty yet light, making it an ideal dish for any season. Pair it with rice, potatoes, or crusty bread to soak up every drop of that golden sauce.
Ingredients & Instructions
Ingredients
For the Meatballs
- Olive oil (for frying)
- 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 sauce)
- ½ tsp ground pepper (+ extra for 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 (to taste)
Instructions
1. Prepare the Bread Soak
Start by soaking the bread in white wine. Tear it into small pieces and let it absorb the liquid for a couple of minutes until soft. This step not only adds subtle flavor but keeps the meatballs moist and tender.
2. Make the Meatball Mixture
In a large mixing bowl, combine the ground beef, ground pork, egg, parsley, oregano, cumin, onion, garlic, salt, and pepper. Add the soaked bread, breaking it apart with your hands as you mix.
Knead gently until everything is evenly combined, but don’t overwork the mixture—it should feel soft and slightly sticky.
3. Shape and Chill
Shape the mixture into about 15 oval-shaped meatballs, each around 65–70 g. Arrange them on a plate and refrigerate for 1 hour. This helps the meatballs firm up, making them easier to cook and helping them hold their shape in the sauce.
4. Sear the Meatballs
In a large non-stick skillet, heat a generous splash of olive oil over medium-high heat. Once hot, carefully add the meatballs in batches to avoid overcrowding.
Sear each side for about 4 minutes, turning gently with two forks until evenly browned. Don’t worry if they’re not fully cooked—they’ll finish cooking in the sauce. Transfer the browned meatballs to a plate lined with paper towels to drain excess oil.
5. Prepare the Lemon Sauce
In a sauté pan or wide saucepan, melt the butter over medium heat. Add the flour and cook for 2–3 minutes, stirring constantly, until it turns a pale golden color and smells slightly nutty—this forms the base of your roux.
Slowly pour in the hot water or stock, whisking to create a smooth sauce. Add the lemon juice, a little at a time, tasting as you go until you reach your desired tanginess.
6. Combine and Simmer
Add the browned meatballs to the lemon sauce. Cover the pan with a lid and let everything simmer gently for 20 minutes, turning the meatballs halfway through.
As they cook, the sauce thickens and the meatballs absorb the zesty lemon flavor, becoming tender and juicy. Stir occasionally and scrape the bottom of the pan to prevent sticking.
7. Taste and Serve
Taste the sauce and adjust seasoning—add a pinch more salt, pepper, or lemon juice as needed. When done, sprinkle with extra oregano and freshly cracked black pepper for a burst of aroma.
Serve the meatballs warm with a drizzle of the luscious lemon sauce on top.
Cooking Tips & Variations
1. For a Lighter Version
Use ground turkey or chicken in place of pork and beef. The texture will be slightly softer, so chilling the mixture before cooking is even more important.
2. Enhance the Sauce
If you want a creamier consistency, whisk in a tablespoon of cream or Greek yogurt just before serving. This adds richness and balances the lemon’s sharpness.
3. Add Herbs
Fresh herbs such as dill, mint, or basil can be added to the sauce for a burst of Mediterranean freshness.
4. Cooking Alternative
Instead of pan-searing, you can bake the meatballs at 400°F (200°C) for 20 minutes before simmering them in the sauce. This method uses less oil and simplifies cleanup.
5. Lemon Intensity
Greeks love bold lemon flavor, but you can tone it down by using 6–7 tablespoons of juice instead of 10. Add more gradually until it suits your taste.
Storage & Serving Suggestions
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze cooked meatballs and sauce together for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Warm on low heat, adding a splash of stock or water if the sauce thickens too much.
Serving Ideas
- Serve over fluffy rice, buttery mashed potatoes, or orzo pasta.
- Pair with a crisp Greek salad or steamed green beans for a balanced meal.
- Don’t forget some warm pita or crusty bread—perfect for mopping up every last bit of lemony sauce.
Greek Keftedes in Lemon Sauce is more than just a recipe—it’s a taste of Mediterranean tradition. Each meatball bursts with flavor from herbs, garlic, and citrus, while the silky lemon sauce adds an elegant, tangy finish. Whether served at a family gathering or a quiet dinner at home, this dish brings warmth and sunshine to your table.
The simplicity of ingredients combined with the richness of flavor makes it a timeless comfort food that never fails to impress. Once you try it, it’ll earn a permanent place in your kitchen rotation.
FAQs
1. Can I make Keftedes ahead of time?
Yes! Shape and refrigerate the raw meatballs for up to 24 hours before cooking.
2. Can I bake instead of fry?
Absolutely. Bake them at 400°F (200°C) for 20 minutes, then simmer in the sauce.
3. Can I use only beef or pork?
Yes, but a mix provides the best balance of flavor and juiciness.
4. How tangy should the sauce be?
Traditional Greek sauces are quite lemony, but you can adjust the amount to your liking.
5. What wine pairs best?
A crisp white wine like Assyrtiko or Sauvignon Blanc complements the lemony sauce beautifully.
Greek Keftedes in Lemon Sauce—juicy pork and beef meatballs simmered in a tangy lemon sauce. A comforting Mediterranean dish full of flavor and warmth!
