Name: Keftedes in Lemon Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: Olive oil (for searing); 600 g (21 oz) lean ground beef; 1 large egg; 100 g (3.5 oz) crustless bread; 125 ml (½ cup) milk or water; 100 g (½ cup) onion, minced; 4 garlic cloves, minced; ½ teaspoon ground cumin; 1 teaspoon dried oregano + extra for serving; 2 teaspoons dried parsley or fresh, minced; 1 teaspoon fine sea salt; ½ teaspoon ground pepper; 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; Salt and pepper to taste

Jump to Recipe· 4.1 from 4 reviews

If you’re craving a dish that brings together the comforting warmth of tender meatballs with a bright and tangy twist, look no further than this amazing Keftedes in Lemon Sauce Recipe. These Greek-style beef meatballs are incredibly soft and juicy, infused with garlic, oregano, and a subtle hint of cumin. They swim in a buttery lemon sauce that perfectly balances richness with zesty freshness. This recipe is a guaranteed crowd-pleaser that feels both homey and sophisticated, making it a beloved favorite to add to your meal rotation.

Ingredients You’ll Need

The image shows six round meatballs frying in a black pan with hot oil. Each meatball is brown with a slightly textured surface, showing some parts that are darker and some lighter. The pan's interior has a rough texture with tiny droplets of oil and steam near the meatballs. The pan handle is silver and blurred in the foreground. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Keftedes in Lemon Sauce Recipe plays a crucial role in crafting those irresistible meatballs and that luscious sauce. From the fragrant herbs to the tangy lemon juice, each component brings its own magic to the table, ensuring a dish full of flavor and satisfying textures.

Olive oil: Essential for searing the meatballs to golden perfection without drying them out.
600 g (21 oz) lean ground beef: The hearty base for tender, juicy meatballs.
1 large egg: Acts as a binder, holding all the flavors together beautifully.
100 g (3.5 oz) crustless bread: Soaked to add softness and moisture for the perfect texture.
125 ml (½ cup) milk or water: Used to soak the bread and keep meatballs tender.
100 g (½ cup) onion, minced: Adds sweetness and depth without overpowering.
4 garlic cloves, minced: Packs a punch of savory flavor that elevates the dish.
½ teaspoon ground cumin: Provides a subtle warmth and earthy note.
1 teaspoon dried oregano + extra for serving: Classic Greek herb that infuses the meatballs with aroma.
2 teaspoons dried parsley or fresh, minced: Adds bright, herby freshness.
1 teaspoon fine sea salt: Vital for seasoning.
½ teaspoon ground pepper: Brings a gentle heat.
4 tablespoons butter: Forms a rich, silky base for the lemon sauce.
4 tablespoons all-purpose flour: Creates the perfect thickening agent for the sauce.
2 cups (500 ml) hot water or stock (vegetable, beef, or chicken): Builds depth and flavor in the sauce.
8–10 tablespoons lemon juice: The star ingredient that gives the sauce its bright, zesty character.
Salt and pepper to taste: For perfect seasoning and balance.

How to Make Keftedes in Lemon Sauce Recipe

Step 1: Prepare the Meatballs

First, soak the crustless bread in milk or water for a couple of minutes until softened. This step is a secret to keeping your meatballs incredibly tender and juicy. After squeezing out any excess liquid, crumble the bread into a large mixing bowl. Add ground beef, egg, parsley, oregano, cumin, minced onion, garlic, salt, and pepper. Mix everything gently but thoroughly until the texture is uniform and holds together well.

Step 2: Shape and Chill

Shape the mixture into 15 oval meatballs, about 65 to 70 grams each. This size ensures every bite feels just right—substantial but not overwhelming. Once they’re shaped, pop them in the fridge for an hour to help firm up and hold their shape during cooking. This chilling step is key to ensuring they stay intact in the sauce without falling apart.

Step 3: Sear the Meatballs

Heat a generous amount of olive oil in a large skillet over medium heat. Add the meatballs and let them sear on all sides, resisting the urge to move them too soon. This creates a beautiful golden crust that locks in juices and adds depth of flavor. After about 4 minutes, gently turn to brown the other sides, ensuring an even, crisp exterior. Once perfectly browned, transfer the meatballs onto paper towels—this helps drain excess oil and keeps the final dish light rather than greasy.

Step 4: Make the Lemon Sauce

In a sauté pan, melt the butter over moderate heat. Stir in the flour and cook for 2 to 3 minutes, whisking constantly to form a blonde roux that smells nutty and toasted. Slowly pour in the hot water or stock while whisking to avoid lumps, then add the fresh lemon juice. This bright citrus addition is what truly elevates this classic sauce, giving it a refreshing tang balanced by buttery richness. Carefully add the seared meatballs into the sauce, cover the pan, and let everything simmer gently for 20 minutes, flipping the meatballs once halfway through to absorb that tangy sauce fully.

Step 5: Final Taste and Adjustments

After the simmering time, taste the sauce. This is your moment to adjust seasoning—add a pinch more salt, pepper, or lemon juice if you want to brighten it further. The sauce should shine with a perfect harmony of buttery, lemony, and savory notes, complementing the soft meatballs perfectly.

How to Serve Keftedes in Lemon Sauce Recipe

A white plate holds a serving of golden-brown roasted potato wedges on the left side, sprinkled with herbs. On the right side, there are four round meatballs covered with a thick, creamy beige sauce, tossed with dried herbs. A bright yellow lemon wedge rests over the top right meatball. A silver fork pierces into one meatball, showing its moist, light brown inside. The plate sits on a dark wooden surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkling of fresh or dried oregano on top adds a gorgeous aromatic touch and a pop of color that’s classic to Greek dishes. For extra freshness, finely chopped flat-leaf parsley or a few lemon zest shavings work beautifully. These simple additions make your plate look inviting and add layers of fragrance to each bite.

Side Dishes

Keftedes in lemon sauce pair wonderfully with classic Greek sides like fluffy rice pilaf or creamy mashed potatoes that soak up all that luscious sauce. A crisp Greek salad with tomatoes, cucumbers, olives, and feta provides a refreshing counterpoint to the rich meatballs. If you prefer veggies, roasted or steamed green beans or asparagus bring some vibrant green and extra texture to the meal.

Creative Ways to Present

For a fun twist, turn this dish into a mezze platter centerpiece. Serve the meatballs with warm pita bread, tzatziki, and an assortment of olives and cheeses for a festive spread. Or place the meatballs over a bed of orzo pasta tossed lightly with lemon and herbs for a Mediterranean-inspired one-pan meal. No matter how you choose to present it, these meatballs always steal the show.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Keftedes in lemon sauce in an airtight container in the refrigerator. The flavors intensify beautifully after a day or two, making leftovers just as delicious as fresh. Refrigerated, they can be enjoyed safely within 3 to 4 days.

Freezing

If you want to enjoy this dish at a later time, freezing works well. Freeze the meatballs and sauce together in a sealed container or freezer bag for up to 3 months. To avoid sticking, arrange meatballs in a single layer on a tray before freezing, then transfer to a container once solid. This recipe is perfect for batch cooking and quick weeknight meals.

Reheating

Reheat frozen or refrigerated Keftedes gently over low heat in a saucepan to preserve tenderness. Stir occasionally and add a splash of water or stock if the sauce thickens too much. You can also microwave individual portions covered loosely, reheating in short bursts and stirring in between for even warming.

FAQs

Can I use ground lamb instead of beef for this Keftedes in Lemon Sauce Recipe?

Absolutely! Ground lamb offers a richer flavor that works beautifully with the lemon sauce and herbs. You might want to adjust seasoning slightly to complement lamb’s distinct taste, but otherwise, the recipe remains the same.

What’s the best way to prevent the meatballs from falling apart?

Chilling the shaped meatballs for at least an hour before cooking is essential to help them firm up. Also, avoid overmixing the meat mixture and sear the meatballs gently without frequent turning to maintain their shape.

Can I make the lemon sauce dairy-free?

Yes, you can substitute butter with olive oil or a vegan margarine and use a gluten-free flour or cornstarch for thickening. This adaptation keeps the sauce flavorful while accommodating dietary restrictions.

Is there a recommended type of lemon juice?

Freshly squeezed lemon juice is best—it provides a vibrant, sunny flavor that bottled juice just can’t match. Try to strain seeds and pulp for a smooth sauce texture.

How do I know when the meatballs are fully cooked?

The meatballs should be browned on the outside and cooked through after simmering in the sauce for 20 minutes. You can check by cutting one open; the inside should no longer be pink and feel tender and juicy.

Final Thoughts

There’s something truly special about the harmony of flavors in this Keftedes in Lemon Sauce Recipe. It’s a dish that invites you to slow down and enjoy each bite—whether you’re sharing it with loved ones or treating yourself to a comforting meal. I can’t recommend it enough for anyone wanting to explore Greek-inspired cooking with something that tastes incredible and feels like a warm hug. Give this recipe a try, and I promise it will quickly become one of your cherished favorites.