Description
These Keftedes in Lemon Sauce are tender, juicy Greek beef meatballs simmered in a rich and buttery lemon sauce with garlic and oregano. A perfect blend of savory and tangy flavors, ideal for a comforting and flavorful meal.
Ingredients
For the Meatballs
- 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
For the Sauce
- 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
Instructions
- Prepare the Meatballs: Place the bread in a bowl and soak it in milk or water for 2–3 minutes, then squeeze it gently and crumble into small pieces. In a mixing bowl, combine the ground beef, egg, minced parsley, oregano, cumin, onion, garlic, salt, and pepper. Add the soaked, crumbled bread and mix everything until uniform in texture.
- Shape and Chill: Shape the mixture into 15 oval meatballs, each about 65–70 g. Arrange them on a plate and refrigerate for 1 hour to firm up, which helps them hold their shape during cooking.
- Sear the Meatballs: Heat olive oil in a large skillet over medium heat. Place the meatballs in the skillet and sear on all sides, avoiding movement for the first 4 minutes to develop a nice crust. Once browned, transfer the meatballs to paper towels to drain excess oil.
- Make the Lemon Sauce: In a sauté pan, melt the butter over moderate heat. Stir in the flour and cook for 2–3 minutes until it becomes sandy and slightly toasted in color. Gradually pour in the hot stock or water along with the lemon juice while whisking continuously to prevent lumps from forming.
- Simmer Meatballs in Sauce: Add the seared meatballs to the lemon sauce, cover the pan, and simmer gently for 20 minutes. Turn the meatballs once halfway through and scrape the bottom of the pan to release any flavorful bits. Adjust seasoning with salt, pepper, or additional lemon juice to taste before serving.
Notes
- Using crustless bread soaked in milk or water ensures tender meatballs without dryness.
- Chilling the meatballs helps them hold their shape better when cooking.
- Searing the meatballs before simmering locks in juices and adds delicious caramelization.
- The lemon sauce can be adjusted to your preference for tartness by adding more or less lemon juice.
- For a lighter version, use water instead of stock in the sauce.
- Leftover meatballs freeze well; reheat gently in lemon sauce to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
