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Greek Meatballs in Lemon Sauce

Irresistibly Juicy Greek Meatballs in Lemon Sauce Recipe

Enjoy the delightful flavors of Greek Meatballs in Lemon Sauce, a comfort food that's quick to prepare and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef/Pork Use an 80/20 beef blend or a mixture with pork for juiciness.
  • 1 small Grated Onion Finely grated for even distribution.
  • 2 cloves Garlic Minced, preferably fresh.
  • 1 cup Breadcrumbs Regular or gluten-free.
  • 1/4 cup Milk Can substitute with plant-based milk.
  • 1 large Egg For a vegan alternative, use a cornstarch slurry.
  • 1/4 cup Fresh Parsley Can substitute with cilantro.
  • 1 tbsp Dried Oregano Substitute with Italian seasoning if needed.
  • to taste Salt & Pepper Adjust according to preference.
For the Sauce
  • 2 tbsp Olive Oil Or any cooking oil of preference.
  • 1 cup Chicken Broth Can substitute with vegetable stock or white wine.
  • 1/4 cup Lemon Juice Freshly squeezed for best flavor.
  • 1 tbsp Cornstarch Optional thickener for the sauce.

Equipment

  • Mixing Bowl
  • Skillet
  • whisk
  • Plate

Method
 

Instructions
  1. In a large mixing bowl, combine the grated onion, minced garlic, breadcrumbs, and milk. Allow to sit for about 5 minutes to soften the breadcrumbs.
  2. Add the ground beef or pork, egg, fresh parsley, dried oregano, salt, and pepper to the mixture. Mix gently until combined.
  3. With damp hands, shape the mixture into small oval meatballs, about 1.5 inches in size.
  4. Heat olive oil in a skillet over medium-high heat. Sear the meatballs until golden brown on all sides.
  5. After browning, return the meatballs to the skillet, pour in chicken broth, reduce heat, cover, and simmer for 15-20 minutes.
  6. In a separate bowl, whisk together eggs and lemon juice. Temper the mixture with hot broth from the skillet.
  7. Slowly add the tempered egg-lemon mixture back into the skillet, stirring constantly to combine.
  8. Let the sauce simmer for an additional 2-3 minutes until slightly thickened. Adjust seasoning if needed.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 10mg

Notes

Meatballs can be stored in the fridge for up to 4 days or frozen for 2 months. Reheat gently to maintain the sauce's integrity.

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