Meatballs In Lemon Sauce (Greek Keftedes)

Ingredients

• To tasteOlive oil
• 200 gGround pork
• 400 gLean ground beef
• 1 largeEgg
• 100 gCrustless bread
• 125 mlWhite wine
• 100 gOnion, minced
• 4 clovesGarlic, minced
• 1/2 teaspoonGround cumin
• 1 teaspoon, plus extra to serveDried oregano
• 2 teaspoonsDried parsley or fresh minced parsley
• 1 teaspoon, plus extra for the sauceFine sea salt
• 1/2 teaspoon, plus extra for the sauceGround pepper
• 4 tablespoons (57 g)Butter
• 4 tablespoons (32 g)All-purpose flour
• 480 ml (2 cups)Hot water or stock (vegetable, beef or chicken)
• 8–10 tablespoons (120–150 ml)Lemon juice

Instructions

1. 1

   Mix the meatballs

   Combine all the meatball ingredients in a bowl. Shape the mixture into small meatballs and set them aside.

2. 2

   Brown the meatballs

   Heat olive oil in a pan and brown the meatballs on all sides. Take them out of the pan and set aside.

3. 3

   Make the sauce

   Melt the butter in the same pan, stir in the flour, then gradually whisk in the hot water or stock. Add the lemon juice, salt and pepper.

4. 4

   Simmer together

   Return the meatballs to the pan and simmer them in the sauce until cooked through.

5. 5

   Finish and serve

   Sprinkle with oregano and parsley before serving.

What are keftedes?

Keftedes are Greek-style meatballs, commonly seasoned with herbs and spices. This version pairs pork and beef with cumin, oregano, parsley, garlic and white wine, then serves them in a lemon-thickened sauce.

The contrast is what makes the dish work: the meatballs are browned for savoury flavour, while the sauce brings a sharp, buttery finish. Serve it warm so the sauce can be spooned over each portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 24g protein, 15g carbs, 25g fat.

The bread supplies most of the carbohydrates, while the pork, beef and egg contribute protein. The meat and butter account for much of the fat; serve a generous portion of vegetables alongside to balance the plate.

The meatball mixture

Bread and egg: these help bind the pork and beef into a mixture that can be shaped. Use crustless bread as listed, and combine everything evenly without compacting the mixture too firmly.

Aromatics and seasoning: minced onion and garlic, cumin, oregano, parsley, salt and pepper season the meat throughout. The white wine is included with the meatball ingredients, so mix it into the bowl along with the rest.

Browning before simmering

Even colour: brown the meatballs on all sides in the oiled pan, working in batches if needed to leave room between them. This step adds flavour before they finish cooking in the sauce.

Handle gently: turn them carefully so they keep their shape. Set them aside once browned, then use the same pan for the sauce.

Getting a smooth lemon sauce

Flour and butter: stir the flour into the melted butter to make the base of the sauce. Whisk in the hot water or stock gradually to help the mixture blend smoothly.

Lemon: add the juice after the liquid is incorporated. The recipe gives a range of 8–10 tablespoons, so start at the lower amount if you prefer a gentler tang.

Check for doneness

Simmer: return the browned meatballs to the sauce and cook until they are cooked through. The recipe does not specify a simmering time, so use the meatballs' size and your pan's heat as guides.

Sauce texture: stir gently as the meatballs finish cooking. If the sauce becomes thicker than you want, loosen it with a little more hot water or stock.

Serving the dish

Finish: scatter oregano and parsley over the meatballs just before serving. Their herbal aroma suits the lemon sauce and brings freshness to the rich butter-and-meat combination.

On the side: serve with bread, rice or potatoes to catch the sauce, and add a simple green salad or cooked vegetables for contrast.

Recipe notes & tips

• Keep the meatballs small and similar in size so they cook at a similar rate.
• Brown the meatballs in batches if the pan is crowded.
• Whisk the hot liquid into the flour and butter gradually for a smoother sauce.
• Taste the sauce before serving and adjust the salt, pepper or lemon to suit.
• Add the extra oregano and parsley just before the dish goes to the table.

Variations

• Stock choice: use vegetable, beef or chicken stock in place of water for a different savoury base.
• Herb choice: use fresh minced parsley instead of dried parsley as listed.
• Lemon level: use 8 tablespoons of juice for a milder tang or up to 10 for a sharper finish.
• Serving idea: pair the meatballs with rice or potatoes to soak up the sauce.
• Extra greens: serve with steamed green beans or a leafy salad for a fresh side.

Common mistakes to avoid

• Crowding the pan: the meatballs can steam instead of browning; cook them in batches.
• Adding liquid all at once: the flour mixture can turn lumpy; whisk in the hot water or stock gradually.
• Turning too roughly: meatballs may break apart; brown them carefully on each side.
• Guessing the finish: the recipe gives no simmering time; check that the meatballs are cooked through before serving.
• Overdoing the lemon: the sauce can become very sharp; add the juice within the stated range and taste as you go.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions