Name: The Softest and Juiciest Greek Meatballs in Lemon Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 lb ground beef; 2 slices white bread, crusts removed; 1/4 cup milk (for soaking bread); 1 small onion, grated; 2 cloves garlic, minced; 1 egg; 1 tsp dried oregano; 2 tbsp fresh parsley, chopped; Salt and pepper to taste; Olive oil, for frying; 1 cup chicken broth; 2 tbsp fresh lemon juice; 1 tbsp cornstarch or flour; 1 egg yolk (optional); Salt and pepper to taste (for sauce)

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These Greek meatballs, known as Keftedes, are soft, juicy, and bursting with Mediterranean flavor. They’re pan-fried until golden, then served with a silky lemon sauce that adds a bright, tangy kick. This dish is perfect with rice, potatoes, or even pita bread.

Why You’ll Love This Recipe

I love how tender and flavorful these meatballs turn out with such simple ingredients. The mix of herbs gives them a classic Greek taste, and the lemon sauce makes them feel fancy without extra work. It’s comfort food with a refreshing twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
white bread slices, crusts removed
milk (for soaking the bread)
onion, grated
garlic, minced
egg
dried oregano
fresh parsley, chopped
salt and pepper
olive oil (for frying)

For the lemon sauce:

chicken broth
fresh lemon juice
cornstarch or flour (to thicken)
egg yolk (optional, for richness)
salt and pepper

Directions

I soak the bread in milk, then squeeze out the excess and mash it into a paste.
In a large bowl, I combine the ground meat, soaked bread, grated onion, garlic, egg, herbs, salt, and pepper. I mix gently just until combined.
I shape the mixture into small balls and chill them for about 15 minutes to help them hold their shape.
I heat olive oil in a skillet and fry the meatballs in batches until golden on all sides and cooked through. I transfer them to a plate while I make the sauce.
For the lemon sauce, I heat chicken broth and whisk in lemon juice and cornstarch (or flour). I simmer until it thickens slightly. For extra creaminess, I whisk in an egg yolk off the heat.
I return the meatballs to the pan, coating them in the sauce and letting them simmer for a couple of minutes.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

I sometimes use ground turkey or chicken for a lighter version.
For a gluten-free option, I replace the bread with gluten-free crumbs or cooked rice.
Adding fresh mint gives the meatballs an even more traditional Greek flair.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat gently on the stove with a splash of water or broth to loosen the sauce. These also freeze well without the sauce.

FAQs

Can I bake the meatballs instead of frying?

Yes, I sometimes bake them at 400°F (200°C) for about 20 minutes, flipping halfway through. They’re slightly less crispy but still delicious.

What can I serve with Greek meatballs?

I usually serve them with rice, roasted potatoes, or a fresh salad. Pita bread and tzatziki are great too.

How do I keep the meatballs soft?

Using soaked bread and not overmixing the meat helps keep them tender. I also chill them briefly before frying so they don’t fall apart.

Can I make the lemon sauce thicker?

Yes, I adjust the cornstarch or simmer longer. Adding an egg yolk makes it creamier too.

Is the lemon flavor strong?

It’s noticeable but not overpowering. I adjust the lemon juice based on how tangy I want it.

Conclusion

These Greek meatballs in lemon sauce are a flavorful twist on classic comfort food. I love how the lemon cuts through the richness of the meat and keeps things light and fresh. It’s a great recipe to keep in rotation for weeknights or when I want to impress with something simple but elegant.