There’s something truly delightful about Meatballs In Lemon Sauce, or as the Greeks call them, Keftedes! This dish has been a staple in my family for generations, and it brings back memories of gathering around the dinner table with loved ones, savoring those bright, zesty flavors. The tangy lemon sauce is an absolute game-changer, cutting through the richness of the meatballs, and oh my goodness, the aroma that fills the kitchen while they simmer is simply irresistible! I remember the first time I made these for a family gathering. I was so nervous, but as soon as everyone took their first bite, the smiles and happy chatter made all the effort worth it. Trust me, once you try this dish, you’ll want to make it a regular on your menu. It’s not just a meal; it’s a warm hug from the Mediterranean!
Ingredients List
- 500g ground beef (use a mix of lean and fatty for the best flavor)
- 1/2 cup breadcrumbs (I prefer plain, but seasoned works too)
- 1/4 cup chopped fresh parsley (adds a lovely freshness)
- 1 onion, finely chopped (the more finely chopped, the better the flavor blends)
- 2 cloves garlic, minced (because garlic makes everything better!)
- 1 egg (this helps hold the meatballs together)
- 1 tsp salt (adjust to taste, but don’t skimp on this)
- 1/2 tsp pepper (freshly ground if you can, it makes a difference)
- 2 cups chicken broth (homemade if possible, but store-bought works too)
- 1/4 cup fresh lemon juice (about one large lemon; adjust to your tangy preference)
- 1 tbsp olive oil (for browning the meatballs; extra virgin is my go-to)
How to Prepare Meatballs In Lemon Sauce (Greek Keftedes)
Preparing these Meatballs In Lemon Sauce is a delightful process, and it’s pretty straightforward, too! First, gather all your ingredients because it makes things so much easier. Start by mixing the ground beef, breadcrumbs, chopped parsley, finely chopped onion, minced garlic, egg, salt, and pepper in a large bowl. I usually use my hands to combine everything because it feels more personal, plus it helps blend the flavors beautifully. Once it’s all mixed, form the mixture into small balls—about the size of a golf ball works perfectly!
Next, heat the olive oil in a large pan over medium heat. It’s crucial to let the oil get hot enough so that the meatballs brown nicely—this adds flavor! Once hot, carefully place the meatballs in the pan, giving them space to move around. You want to brown them on all sides, which should take about 5-7 minutes. Then, here comes the fun part! Pour in the chicken broth and fresh lemon juice, bringing it to a gentle simmer. Cover the pan and let those meatballs cook for about 20 minutes until they’re cooked through and soaked in that rich, tangy sauce. It’s an aromatic experience you won’t want to miss!
Step-by-Step Instructions
- In a large bowl, combine the ground beef, breadcrumbs, parsley, onion, garlic, egg, salt, and pepper. Mix well until everything is evenly incorporated.
- With wet hands, roll the mixture into small balls, about 1-1.5 inches in diameter. This helps prevent sticking!
- Heat the olive oil in a large skillet over medium heat. Make sure the oil is hot enough to sizzle when you add the meatballs.
- Gently place the meatballs in the skillet, being careful not to overcrowd the pan. Brown the meatballs for about 5-7 minutes, turning occasionally for even cooking.
- Once browned, pour in the chicken broth and lemon juice, stirring gently to combine. Bring the mixture to a simmer, which should be a gentle bubble.
- Cover the skillet with a lid and let the meatballs simmer for about 20 minutes. This allows them to cook through and soak up that delicious lemon flavor.
- Check for doneness by cutting a meatball in half—the inside should be no longer pink. If they’re ready, serve them hot with the sauce drizzled over the top!
Remember, the key to perfect Keftedes is patience—let them simmer for that full 20 minutes so all those flavors meld beautifully. And don’t forget to taste the sauce before serving; adjust the lemon juice if you want a little more zing!
Nutritional Information
When it comes to Meatballs In Lemon Sauce (Greek Keftedes), you’re not just getting an explosion of flavor, but also a wholesome meal! Each serving is estimated to be around 350 calories, which is pretty reasonable for a satisfying main dish. You’ll find about 20g of fat in there, which includes 7g of saturated fat—perfectly balanced with 25g of protein to keep you feeling full and energized. There are approximately 20g of carbohydrates and 1g of fiber, making this a great option for anyone looking for a gluten-free meal. Oh, and it has just 2g of sugar! Keep in mind, these values are estimates and can vary based on the exact ingredients you use. But trust me, it’s a delicious way to nourish your body while enjoying a slice of Greek tradition!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights
- Loaded with flavor from the zesty lemon sauce
- Gluten-free, making it a great option for various diets
- Can be served with rice or bread for a complete meal
- Leftovers taste even better the next day!
- A wonderful way to bring a taste of Greece to your table
Tips for Success
To make your Meatballs In Lemon Sauce truly unforgettable, here are a few pro tips I’ve picked up over the years! First, don’t rush the browning process—taking those extra minutes to get a nice sear on the meatballs adds a depth of flavor that you’ll love. Also, using fresh herbs like parsley can really elevate the dish, so try to go for fresh whenever possible!
Another tip is to taste the sauce before serving; adjusting the lemon juice can make a big difference in brightness. If you want a little heat, a pinch of red pepper flakes can complement the lemon beautifully. And if you find your meatballs are falling apart, a bit more breadcrumbs can help bind them better. Lastly, don’t forget to let those meatballs simmer for the full 20 minutes to soak up all those delicious flavors. Enjoy the process, and happy cooking!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up your Meatballs In Lemon Sauce! First off, you can play with the herbs—try adding fresh dill or mint for a unique twist that pairs beautifully with the lemon. If you want a little kick, toss in some red pepper flakes or chopped jalapeños to the meat mixture for a spicy surprise.
For a Mediterranean flair, consider adding feta cheese into the meatballs. It adds a creamy texture and a burst of flavor! You can also experiment with different meats; ground lamb or chicken can give a whole new dimension to these Keftedes.
And when it comes to serving, why not try them over a bed of couscous or quinoa? They work wonderfully with a side of roasted vegetables or a fresh Greek salad. The possibilities are endless, and each variation can bring you a delightful new experience!
Serving Suggestions
When it comes to enjoying Meatballs In Lemon Sauce (Greek Keftedes), the sides can really elevate your meal! I love serving these zesty meatballs over a fluffy bed of rice or creamy mashed potatoes, allowing that tangy sauce to soak in deliciously. If you’re in the mood for something lighter, a fresh Greek salad with cucumbers, tomatoes, olives, and feta cheese is a perfect match—it’s refreshing and pairs wonderfully with the richness of the meatballs.
Another option is some warm, crusty bread for dipping into that luscious lemon sauce; trust me, you won’t want to miss a drop! And if you want to go all out, consider pairing it with a side of roasted vegetables, like zucchini and bell peppers, tossed with a drizzle of olive oil and herbs. Each bite will bring a taste of the Mediterranean right to your table!
Storage & Reheating Instructions
Storing your leftover Meatballs In Lemon Sauce is super easy and a great way to enjoy this dish later! Just let the meatballs cool down to room temperature, then transfer them to an airtight container. They’ll stay fresh in the fridge for up to 3 days. If you want to keep them longer, you can freeze them! I recommend placing the meatballs in a freezer-safe bag or container, where they can last for up to 2 months. Just be sure to label it with the date so you remember when you made them!
When you’re ready to enjoy them again, reheating is a breeze. For the best results, warm them up gently in a skillet over low heat, adding a splash of chicken broth or water to keep the sauce nice and saucy. You can also pop them in the microwave for a quick reheat, but be careful not to overdo it! Aim for about 1-2 minutes, stirring halfway through for even heating. Enjoy those delicious leftovers!
Print
Meatballs In Lemon Sauce: 7 Tangy Steps to Bliss
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A traditional Greek dish featuring meatballs in a tangy lemon sauce.
Ingredients
- 500g ground beef
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups chicken broth
- 1/4 cup fresh lemon juice
- 1 tbsp olive oil
Instructions
- In a bowl, mix the ground beef, breadcrumbs, parsley, onion, garlic, egg, salt, and pepper.
- Form the mixture into small balls.
- Heat olive oil in a pan over medium heat.
- Brown the meatballs on all sides.
- Add chicken broth and lemon juice to the pan.
- Simmer for 20 minutes or until cooked through.
- Serve hot with sauce over the meatballs.
Notes
- Adjust lemon juice to taste.
- Serve with rice or bread.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Meatballs In Lemon Sauce, Greek Keftedes, Greek Meatballs