Description
Juicy Greek meatballs in a rich, tangy lemon sauce, perfect for a quick and flavorful family dinner. This recipe is easy to make and can be prepared ahead.
Ingredients
Scale
- For the Meatballs:
- 200 grams Ground Pork
- 400 grams Lean Ground Beef
- 1 large Egg
- 100 grams Crustless Bread
- 125 ml White Wine
- 100 grams Minced Onion
- 4 cloves Minced Garlic
- 0.5 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 2 teaspoons Dried Parsley
- 1 teaspoon Fine Sea Salt
- 0.5 teaspoon Ground Pepper
- For the Creamy Sauce:
- 4 tablespoons Butter
- 4 tablespoons All-Purpose Flour
- 2 cups Hot Water or Stock
- 8–10 tablespoons Lemon Juice
- Olive Oil (for searing)
- Extra Oregano and Fresh Parsley (for garnish)
Instructions
- Soak the crustless bread in white wine for a few minutes until soft.
- In a bowl, combine ground pork, ground beef, egg, minced onion, minced garlic, dried oregano, dried parsley, ground cumin, salt, and pepper.
- Gently fold in the soaked bread, crumbling it with your hands until the mixture is well combined to make the meatballs.
- With your hands, form the mixture into about 15 oval-shaped meatballs.
- Place them on a plate and refrigerate for 1 hour to help them firm up.
- Heat olive oil in a skillet over medium heat.
- Sear the meatballs in batches for about 4 minutes on each side, or until they are golden brown.
- Transfer to a paper towel-lined plate to drain any excess oil.
- In the same skillet, melt the butter over medium heat.
- Sprinkle in the flour, stirring continuously until it reaches a sandy color.
- Gradually add the hot water or stock and lemon juice, whisking until smooth to create the lemon sauce.
- Return the seared meatballs to the skillet with the lemon sauce.
- Cover and allow them to simmer gently for 20 minutes, turning them occasionally.
- Serve the meatballs warm, generously covered in the lemon sauce, and garnish with freshly ground pepper and extra oregano.
Notes
- Chill meatballs for at least 1 hour before cooking to help them hold their shape.
- Fry meatballs in batches to prevent overcrowding the pan, ensuring even browning.
- Taste the sauce before adding all the lemon juice and adjust to your preference.
- If the sauce is too thick, add a little more hot water or stock.
- Use quality ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Seared and Simmered
- Cuisine: Greek
Nutrition
- Serving Size: 1 meatball
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 70 mg