Keftedes In Lemon Sauce Recipe

If you have a love for Mediterranean flavors and a soft spot for comforting, tangy dishes, you are going to absolutely adore this recipe for Keftedes In Lemon Sauce. These tender, juicy meatballs soak up a bright, vibrant lemon sauce that dances on your taste buds with every bite. Combining the richness of pork and beef with a fragrant blend of herbs and spices, the dish manages to feel both homey and special. Once you discover how simple it is to bring these delightful flavors to your table, Keftedes In Lemon Sauce will quickly become one of your go-to recipes for sharing with family and friends.

Ingredients You’ll Need

Gathering your ingredients for these meatballs and their luscious lemon sauce is surprisingly straightforward, but each item plays a crucial role in making this dish unforgettable. From the meaty foundation to the herbs that add bursts of freshness and the butter-flour base that creates the sauce’s perfect texture, every ingredient counts.

• Olive oil: Provides a rich, fruity flavor and perfect non-stick searing for the meatballs.
• Ground pork (200 grams / 7 ounces): Brings tenderness and moisture to the meatballs.
• Lean ground beef (400 grams / 14 ounces): Adds hearty beefy depth, balancing the pork’s softness.
• Large egg: Acts as a binder to keep the meatballs together without being dense.
• Crustless bread (100 grams / 3.5 ounces): Soaked in white wine, it keeps meatballs light and adds subtle flavor.
• White wine (125 ml / ½ cup): Adds acidity to tenderize and infuse the bread with depth.
• Minced onion (100 grams / ½ cup): Adds sweetness and a little texture to the mixture.
• Minced garlic cloves (4): Provides bold and fragrant undertones.
• Ground cumin (½ teaspoon): Adds a warm, slightly earthy spice to the meatballs.
• Dried oregano (1 teaspoon plus extra): Infuses a classic Mediterranean herbal aroma and taste.
• Dried or fresh minced parsley (2 teaspoons): Brings a bright, grassy freshness.
• Fine sea salt (1 teaspoon plus extra): Enhances all the natural flavors.
• Ground pepper (½ teaspoon plus extra): Provides a gentle heat to compliment the lemon.
• Butter (4 tablespoons): Creates a velvety base for the sauce and balances the lemon’s acidity.
• All-purpose flour (4 tablespoons): Thickens the lemon sauce to a luscious consistency.
• Hot water or stock (2 cups / 500 ml): Forms the liquid base of the sauce, adding depth if you choose stock.
• Lemon juice (8–10 tablespoons): The star of the sauce, providing that bright and refreshing tang.

How to Make Keftedes In Lemon Sauce

Step 1: Prepare The Meatballs

Start by soaking the crustless bread in white wine for a few minutes, letting it soften and soak up flavor. Once soft, crumble it finely to help keep the meatballs light and tender.

Step 2: Combine Ingredients

In a large mixing bowl, combine the ground pork and beef with the egg, minced onion, garlic, herbs (parsley, oregano, cumin), salt, and pepper. Add the soaked bread, breaking it up as much as possible, and then knead everything together until thoroughly mixed and uniform. This step is key to achieving well-blended, flavorful meatballs.

Step 3: Shape and Chill

Shape the mixture into 15 oval-shaped meatballs, each weighing about 65 to 70 grams. Place them on a large plate and pop them into the refrigerator for about an hour. Chilling helps the meatballs firm up so they hold their shape during cooking.

Step 4: Sear the Meatballs

Heat a generous splash of olive oil in a large skillet or non-stick pan over medium heat. Place the meatballs in the pan and sear them without moving for at least 4 minutes to develop a lovely golden crust. Then carefully turn them over using two forks and sear the other side. Once done, transfer the meatballs to paper towels to drain any excess oil. This step locks in the juices and adds texture.

Step 5: Make the Lemon Sauce

In a separate sauté pan, melt the butter over moderate heat. Stir in the flour and cook for 2 to 3 minutes, stirring continuously until the mixture looks sandy in color and smells faintly toasted. Gradually pour in the hot water or stock alongside the lemon juice while stirring; this will create a silky, tangy sauce. Be sure to season with a pinch of salt and pepper.

Step 6: Simmer Meatballs in Sauce

Gently add the seared meatballs to the lemon sauce and cover with a lid. Let them simmer for about 20 minutes, turning once halfway through and scraping the pan to prevent sticking. The simmer allows flavors to marry beautifully while the meatballs stay tender and juicy.

How to Serve Keftedes In Lemon Sauce

Garnishes

For the perfect finishing touch, sprinkle freshly ground pepper and a pinch of dried oregano over the warm, saucy meatballs. The herbs add fragrance and an extra layer of flavor that highlights the Mediterranean roots of this dish beautifully.

Side Dishes

Keftedes In Lemon Sauce pairs wonderfully with simple, fresh sides that can absorb the lemony goodness. Consider fluffy rice pilaf, creamy mashed potatoes, or even a light cucumber and tomato salad. Each side complements the meal by balancing the richness and acidity.

Creative Ways to Present

For a fun twist, serve the meatballs over a bed of buttery couscous or alongside warm pita bread for dipping into the sauce. You can also plate them with a sprinkle of crumbled feta or a handful of kalamata olives for a vibrant Mediterranean-inspired feast that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftover Keftedes In Lemon Sauce in an airtight container and store it in the refrigerator. They will stay delicious for up to three days and actually develop deeper flavors as they rest.

Freezing

You can freeze the meatballs and sauce separately or together. Arrange meatballs on a baking sheet in one layer and freeze until solid, then transfer to a freezer-safe bag or container. The sauce freezes well in a separate container. Defrost overnight in the refrigerator before reheating.

Reheating

To reheat, gently warm the sauce and meatballs on the stove over low heat until heated through, stirring occasionally to prevent sticking. Avoid microwave reheating as it can dry out the meatballs and change the sauce’s texture.

FAQs

Can I use only beef or pork instead of mixing both?

Absolutely! While the combination of pork and beef offers the best texture and flavor balance, using only one type of meat will still create delicious keftedes. Just be mindful of the fat content to keep the meatballs moist.

Is there a vegetarian version of Keftedes In Lemon Sauce?

Traditional keftedes are meat-based, but you can experiment with plant-based ground meat or lentil mixtures to recreate something similar. The lemon sauce itself is naturally vegetarian and will pair well with alternative “meatballs.”

How tart should the lemon sauce be?

The lemon sauce strikes a bright balance, not too sour but definitely with a refreshing zing. Start with 8 tablespoons of lemon juice and adjust to taste while cooking—some like it a little more tangy, others milder.

Can I make the meatballs smaller or larger?

Of course! Smaller meatballs will cook faster and make a great appetizer, while larger ones are excellent for hearty meals. Just adjust cooking times as needed to ensure they’re cooked through without drying out.

What is the best liquid to use for the sauce: water or stock?

Using stock, whether vegetable, chicken, or beef, enriches the sauce’s flavor and adds depth. Water works fine in a pinch, but stock makes the lemon sauce even more delicious and well-rounded.

Final Thoughts

Making Keftedes In Lemon Sauce at home is a chance to bring a little sunshine and comfort to your table with minimal fuss. These meatballs soaked in tangy, buttery lemon sauce remind me of joyful gatherings and long, leisurely meals filled with laughter. I really encourage you to try this recipe—you’ll discover how wonderfully simple ingredients can turn into something truly special. Once you do, Keftedes In Lemon Sauce may just become your new favorite crowd-pleaser.

Print