Amazing Greek Meatballs in Lemon Sauce

Oh, these Greek Meatballs in Lemon Sauce just transport me straight to a sunny Greek island, every single time! Seriously, there’s something magical that happens when tender, seasoned meatballs get to swim around in a bright, zesty lemon sauce. This recipe really captures that vibrant Greek spirit – it’s like a little burst of Mediterranean sunshine on your plate. I remember the first time I made these for my family, my dad – who can be a bit particular, bless his heart – took one bite and his eyes just lit up. He said it tasted just like something his yiayia would make, and honestly, that compliment meant the world to me. It’s a dish that feels special enough for company but is also totally weeknight-friendly, which is my favorite kind of magic.

Why You’ll Love These Greek Meatballs in Lemon Sauce

Seriously, what’s not to adore about these little flavor bombs? Here’s why you’ll be making them again and again:

• Super Easy: Even if you’re new to Greek cooking, these come together really quickly.
• Flavor Explosion: The meatballs are perfectly seasoned, and that lemon sauce? Zesty, bright, and utterly addictive.
• Totally Versatile: Serve them as an appetizer, a main course with rice, or even toss them with pasta. Dinner is sorted!
• Comfort Food Bliss: They’re hearty, satisfying, and just feel like a warm hug in a bowl.
• Weeknight Friendly: You can have these on the table in under an hour, minus any fuss!

Gather Your Ingredients for Greek Meatballs in Lemon Sauce

Alright, time to get our ingredients ready! You’ll want to have everything prepped and ready to go so when you start cooking, it’s a breeze. For these amazing Greek meatballs, here’s what you’ll need:

• 1 pound ground beef: I like using a good combination of lean and a little fat for the best flavor and tenderness.
• 1/2 cup breadcrumbs: Panko breadcrumbs work great for a nice texture, but any plain breadcrumbs will do the trick.
• 1/4 cup chopped fresh parsley: Fresh is best here! It really brightens up the meatballs.
• 1 egg: This is our binder, making sure everything stays together nicely.
• 2 cloves garlic, minced: Get that garlic flavor in there! You can mince it super fine or even use a garlic press if you have one.
• 1 teaspoon dried oregano: Classic Greek flavor, don’t skip it!
• 1/2 teaspoon salt: Salt is so important for flavor. You can use sea salt or even kosher salt – check out this guide to kosher salt if you’re curious!
• 1/4 teaspoon black pepper: Just a little kick.
• 2 tablespoons olive oil: For browning those beautiful meatballs.
• 1 cup chicken broth: This is the base for our luscious lemon sauce.
• 1/4 cup fresh lemon juice: Freshly squeezed is key here – it makes all the difference!
• 2 tablespoons all-purpose flour: This will help us thicken our sauce.
• 1 tablespoon butter: A little bit of butter adds richness to the sauce.

Essential Equipment for Making Greek Meatballs

Okay, so to whip up these gorgeous Greek meatballs, you don’t need a whole fancy setup. Just a few trusty kitchen staples will do the trick! You’ll want a good-sized mixing bowl to get everything combined for the meatballs, and then a large skillet for browning them and making that dreamy lemon sauce. And my secret weapon for a super smooth sauce? A whisk! It makes all the difference for that silky texture.

Step-by-Step Guide to Greek Meatballs in Lemon Sauce

Alright, let’s get cooking! This part is where all the magic happens, and trust me, it’s easier than it looks. Before you know it, you’ll have these amazing Greek meatballs simmering away in that gorgeous lemon sauce. It’s really just a few simple steps. It reminds me a tiny bit of how you put everything together for something like black pepper chicken, just with a totally different flavor profile!

Forming and Browning the Greek Meatballs

First things first, let’s get those meatballs ready for their close-up. In a pretty decent-sized mixing bowl, we’re going to combine our ground beef, breadcrumbs, that lovely fresh parsley, the egg, minced garlic, oregano, salt, and pepper. Just get in there with your hands – it’s the best way to really mix it all up evenly. Once it’s all mixed, form the mixture into little meatballs, about an inch in diameter. Now, grab your large skillet, add that olive oil, and get it nice and hot over medium-high heat. Pop those meatballs in there, but don’t overcrowd the pan! You want them to brown nicely, not steam. Brown them on all sides until they’ve got a lovely golden crust. We’re not cooking them all the way through just yet, just getting some gorgeous color on them. Once they’re browned, scoop them out and set them aside for a sec. It’s kind of like when you’re browning meat for something like garlic butter chicken and potatoes; that first sear is so important!

Creating the Tangy Lemon Sauce

Now, don’t you dare clean that skillet! All those yummy browned bits are flavor gold. In the same skillet, we’re going to whisk together our chicken broth and that lovely fresh lemon juice – remember, fresh lemon juice makes a world of difference, just like in my easy lemon pizza! In a separate little bowl, mix your flour and butter together until it makes a smooth paste. It’s like a little flavor packet, ready to go. Now, gradually whisk that flour-butter paste into the skillet with the broth and lemon juice. Keep whisking as you add it, and keep whisking it while it heats up. You’ll see it start to thicken up beautifully, creating this vibrant, tangy sauce. It’s amazing how simple ingredients come together, right?

Simmering to Perfection

The grand finale! Gently return those beautifully browned meatballs back into the skillet with the thickened lemon sauce. Give them a little tuck in there so they’re happy and submerged. Now, turn the heat down low, pop a lid on your skillet, and let everything simmer together for about 15 to 20 minutes. This is when the meatballs will finish cooking through and soak up all that incredible lemon sauce. They’ll get super tender and infused with flavor. You can always check one with a fork to make sure it’s cooked through; you’re looking for nice, tender meatballs.

Tips for Perfect Greek Meatballs in Lemon Sauce

You know, I’ve made these Greek meatballs in lemon sauce so many times, I’ve picked up a few little secrets along the way to make them absolutely perfect for you. It’s all about getting that texture just right and making sure that sauce is absolutely silky and packed with flavor!

Don’t Overmix the Meatballs: When you’re mixing the meatball ingredients, be gentle! Overmixing can make them tough. Just mix until everything is combined. I learned this the hard way when I was first starting out; my meatballs were like little hockey pucks! Just a gentle hand is all you need.

Get That Sear on the Meatballs: Browning the meatballs is super important for flavor. Don’t rush this step! You want a nice, golden-brown crust to form on all sides before you move on. This crust adds a depth of flavor that you just can’t get if they’re pale. It’s a key difference, honestly. Kind of like how browning the turkey makes these Greek turkey meatballs so delicious!

Whisk, Whisk, Whisk That Sauce: When you add the flour-butter paste to your broth and lemon juice, whisking is your best friend. Keep whisking continuously until the sauce thickens. This ensures no lumps sneak into your beautiful, tangy sauce, and it makes for a wonderfully smooth finish. Trust me on this!

Ingredient Notes and Substitutions for Greek Meatballs

Let’s chat a little about some of these ingredients – sometimes it’s the little things that make a recipe truly shine, or it’s helpful to know what to do if you’re missing something. For our Greek meatballs, a few things stand out. The ground beef is classic, but if you’re looking for a lighter option, ground turkey or even a mix of ground lamb and beef would be fantastic. Just remember that lamb adds a really distinct, delicious flavor. For the breadcrumbs, I just use regular ones, but panko gives a lovely little crispiness if you like that texture. And that fresh lemon juice for the sauce? SO important. Bottled just doesn’t have that same zing. If you wanted to get really fancy, a dollop of Greek yogurt on top when serving is heavenly!

Serving Suggestions for Greek Meatballs

Okay, so you’ve made these amazing Greek meatballs in their sunshine-y lemon sauce, and now you’re wondering what to serve them with, right? I’ve got you covered! These meatballs are super versatile. They’re absolutely fantastic served over fluffy rice – it’s the perfect way to soak up every last drop of that tangy sauce. Or, why not toss them with your favorite pasta? It makes for a really comforting and satisfying meal. And you absolutely cannot go wrong with some crusty bread on the side, perfect for dipping. If you want to add a fresh element, a bright beet salad with feta or a refreshing watermelon salad would be incredible pairings too!

Storage and Reheating Your Greek Meatballs

Got leftovers? Lucky you! These Greek meatballs in lemon sauce actually taste even better the next day. To store them, just pop them into an airtight container once they’ve cooled down a bit. They should stay good in the fridge for about 3 to 4 days. When you’re ready to reheat, you can gently warm them up on the stovetop over low heat, or even pop them in the microwave. Just make sure they’re heated all the way through so they’re safe and delicious!

Got some burning questions about these delicious Greek meatballs? I totally get it! It’s always good to get the nitty-gritty details. Let’s dive into a few things you might be wondering about, just like you’d ask anyone who’s cooked this a thousand times (and hey, that’s kinda me, thanks for asking about my kitchen adventures!).

Can I make these Greek meatballs ahead of time?

Oh, absolutely! I actually find they’re even tastier when they’ve had a little time for the flavors to meld. You can definitely make the meatballs a day in advance, store them raw in the fridge, and then cook them and make the sauce when you’re ready to serve. Or, you can cook the whole dish and reheat it gently. So handy if you’re planning a get-together!

What can I serve with these Greek meatballs?

These little flavor bombs are so versatile! As I mentioned, they’re wonderful over rice or pasta to catch all that yummy lemon sauce. Crusty artisan bread is also a must for dipping! For a lighter meal, try serving them with a big, fresh salad like a cucumber and tomato salad, or even some roasted vegetables. My personal favorite is serving them with orzo pasta!

Are these Greek meatballs gluten-free?

The original recipe calls for breadcrumbs, so they aren’t strictly gluten-free. But don’t worry, it’s super easy to make them gluten-free! Just swap out the regular breadcrumbs for gluten-free breadcrumbs, or even better, use almond flour or fine-ground cornmeal. That way, everyone can enjoy these fantastic meatballs.

Estimated Nutritional Information

Now, while every kitchen works a little differently, here’s a general idea of what you’re looking at per serving of these delightful Greek Meatballs in Lemon Sauce. Keep in mind this is an estimate, and factors like exactly how much sauce you end up using or the specific fat content of your ground beef can change things up a bit. For the full tasty details and a more in-depth look, you can always check out our disclaimer page!

Share Your Greek Meatball Creations!

I absolutely LOVE hearing from you all! Did you make these amazing Greek meatballs in lemon sauce? How did they turn out? Did you try any fun variations? Please, pretty please, share your experience in the comments below, or even better, rate the recipe! It makes my heart sing to know you’re enjoying them. And if you snapped any photos, tag me on social media – I’d be thrilled to see your culinary masterpieces! You can also always reach out if you have any extra questions!

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Zero Carb Yogurt Bread

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• Author: Emma
• Total Time: 65 min
• Yield: 1 loaf 1x
• Diet: Low Carb

Print Recipe

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Description

A simple recipe for a bread made with zero carb ingredients.

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Ingredients

Scale 1x2x3x

• 2 cups plain Greek yogurt
• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup psyllium husk powder
• 2 teaspoons baking powder
• 1 teaspoon salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, whisk together the Greek yogurt and eggs until smooth.
3. In a separate bowl, combine the almond flour, psyllium husk powder, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan.
6. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• For a crispier crust, you can bake the bread for an additional 5-10 minutes.
• Store cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

• Prep Time: 15 min
• Cook Time: 50 min
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 120
• Sugar: 3g
• Sodium: 250mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 70mg

Keywords: zero carb bread, keto bread, low carb bread, yogurt bread, almond flour bread, psyllium husk bread

Greek Meatballs in Lemon Sauce

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• Author: Emma
• Total Time: 50 min
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Tender Greek meatballs simmered in a bright, tangy lemon sauce.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons all-purpose flour
• 1 tablespoon butter

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Instructions

1. In a bowl, combine ground beef, breadcrumbs, parsley, egg, garlic, oregano, salt, and pepper. Mix well.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Remove meatballs from skillet and set aside.
4. In the same skillet, whisk together chicken broth and lemon juice.
5. In a small bowl, whisk together flour and butter to form a smooth paste.
6. Gradually whisk the flour paste into the skillet with the broth mixture. Cook, stirring constantly, until the sauce thickens.
7. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through.
8. Serve hot.

Notes

• Garnish with extra fresh parsley before serving.
• Serve with rice, pasta, or crusty bread.

• Prep Time: 20 min
• Cook Time: 30 min
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Greek

Nutrition

• Serving Size: 4 meatballs
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 100mg

Keywords: Greek meatballs, lemon sauce, keftedes, Greek cuisine, comfort food, beef meatballs