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The Softest and Juiciest Greek Meatballs in Lemon Sauce

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These Greek meatballs, or Keftedes, are incredibly soft and juicy, packed with Mediterranean herbs, and served in a bright, silky lemon sauce. Perfect over rice, potatoes, or wrapped in pita.

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)

Instructions

  1. Soak the bread in milk until softened, then squeeze out excess liquid and mash into a paste.
  2. In a large bowl, mix ground beef, soaked bread, grated onion, garlic, egg, oregano, parsley, salt, and pepper until just combined.
  3. Shape mixture into small meatballs and chill for 15 minutes.
  4. Heat olive oil in a skillet over medium heat. Fry the meatballs in batches until golden and cooked through. Set aside.
  5. In the same pan, heat chicken broth. Whisk in lemon juice and cornstarch or flour. Simmer until slightly thickened.
  6. Optional: Remove from heat and whisk in an egg yolk for extra richness.
  7. Return meatballs to the pan and simmer in the sauce for a couple of minutes to coat and warm through.

Notes

  • Chilling the meatballs helps them hold their shape during cooking.
  • Don’t overmix the meat to keep the meatballs tender.
  • Use fresh lemon juice for the best flavor in the sauce.
  • These meatballs freeze well (without sauce) for meal prep.

Nutrition

Find it online: https://cookedbymaya.com/the-softest-and-juiciest-greek-meatballs-in-lemon-sauce/