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Meatballs In Lemon Sauce

Savory Meatballs in Lemon Sauce for a Flavorful Dinner

Delightful Meatballs In Lemon Sauce, a family-friendly dish bringing Greek comfort and flavor to your table in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 meatballs
Course: Lunch
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 200 grams Ground Pork Can substitute with ground turkey or chicken
  • 400 grams Lean Ground Beef Can substitute with ground lamb
  • 1 Large Egg Acts as binder
  • 100 grams Crustless Bread Soaked and crumbled, traditional white or gluten-free
  • 125 ml White Wine Can substitute with milk
  • 100 grams Onion, minced
  • 4 cloves Garlic, minced Fresh is preferable
  • 0.5 teaspoon Ground Cumin Can be omitted
  • 1 teaspoon Dried Oregano Fresh can also be used
  • 2 teaspoons Dried Parsley Can substitute with fresh
  • 1 teaspoon Fine Sea Salt Adjust according to taste
  • 0.5 teaspoon Ground Pepper Freshly ground is preferred
  • 1 tablespoon Olive Oil Quality extra virgin recommended
For the Creamy Lemon Sauce
  • 4 tablespoons Butter Can use dairy-free alternative
  • 4 tablespoons All-Purpose Flour Use gluten-free blend if needed
  • 2 cups Hot Water or Stock Any flavor works well
  • 8-10 tablespoons Lemon Juice Adjust according to taste

Equipment

  • Large mixing bowl
  • Skillet
  • Sauté pan
  • Plate

Method
 

Meatball Preparation
  1. Soak the crustless bread in white wine for about 2 minutes, then tear it into smaller pieces.
  2. In a large bowl, combine the ground pork, lean ground beef, egg, parsley, oregano, cumin, onion, garlic, salt, and pepper. Mix in the soaked bread.
  3. Shape roughly 15 equal oval meatballs, each about 65-70 grams, and place them on a plate.
  4. Cover the plate with cling wrap and refrigerate the meatballs for 1 hour.
  5. Heat olive oil in a skillet over medium-high heat and sear the meatballs for about 4 minutes on one side, then flip and brown the other side for another 3-4 minutes.
  6. Transfer the meatballs to a plate lined with paper towels to drain excess oil.
  7. In a separate pan, melt the butter, stir in the flour for about 2-3 minutes until golden, then whisk in the hot water or stock and lemon juice.
  8. Place the seared meatballs into the sauce, cover, and simmer on low heat for about 20 minutes.
  9. Serve the warm meatballs drizzled with the creamy lemon sauce, garnished with cracked pepper and oregano.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

These meatballs can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months. Reheat gently.

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