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–+ servings
Greek keftedes meatballs

Irresistible Greek Keftedes Meatballs with Creamy Lemon Sauce

Try these Greek keftedes meatballs bathed in a bright, creamy lemon sauce for a delicious family meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 2 tablespoons Olive Oil
  • 1 pound Ground Pork Can be replaced with ground turkey or chicken
  • 1 pound Lean Ground Beef Use ground lamb for an authentic taste
  • 1 large Egg Use a flaxseed egg for a vegan option
  • 2 slices Crustless Bread Soak in white wine for added flavor
  • 1 medium Onion, minced Shallots can be a substitute
  • 2 cloves Garlic, minced Opt for garlic powder if fresh isn't available
  • 1 teaspoon Ground Cumin Ground coriander can be used as an alternative
  • 2 teaspoons Dried Oregano Fresh oregano or thyme works well too
  • 1 tablespoon Dried Parsley Fresh parsley is a great alternative
  • 1 teaspoon Fine Sea Salt Adjust according to taste
  • 1 teaspoon Ground Black Pepper Use freshly ground for best flavor
Creamy Lemon Sauce
  • 2 tablespoons Butter Substitute with olive oil for a dairy-free option
  • 2 tablespoons All-Purpose Flour Use cornstarch as gluten-free thickener
  • 1.5 cups Hot Water or Stock Any broth works well
  • 2 tablespoons Lemon Juice Adjust to your taste

Equipment

  • Mixing bowl
  • skillet
  • sauté pan
  • Tongs

Method
 

Preparation
  1. Soak crustless bread in white wine for about 10 minutes until softened.
  2. In a large mixing bowl, combine ground pork, lean ground beef, soaked bread, onion, garlic, egg, oregano, cumin, salt, black pepper, and parsley. Knead until well combined.
  3. Form into roughly 15 oval-shaped meatballs, about 65-70 grams each. Refrigerate for about 1 hour.
Cooking
  1. Heat 2-3 tablespoons of olive oil in a skillet over medium heat. Sear the meatballs for about 4 minutes on one side until golden-brown, then turn and cook for an additional 2-3 minutes.
  2. In a sauté pan, melt 2 tablespoons of butter over medium heat. Stir in flour and cook until lightly browned.
  3. Gradually whisk in hot water or stock and lemon juice, whisking until thickened.
  4. Place seared meatballs in the sauce, cover, reduce heat, and simmer for about 20 minutes.
  5. Serve the meatballs warm, drizzling sauce over the top and garnishing with black pepper and oregano.

Nutrition

Serving: 4meatballsCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

These meatballs can be paired with roasted Greek potatoes, rice, or a fresh salad for a complete meal. Refrigerate any leftovers and enjoy them later!

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