Name: Keftedes in Lemon Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Greek
Ingredients: 200 grams (7 ounces) ground beef; 400 grams (14 ounces) lean ground beef; 1 large egg; 100 grams (3.5 ounces) crustless bread; 125 ml (½ cup) white wine; 100 grams (½ cup) onion, minced; 4 garlic cloves, minced; ½ teaspoon ground cumin; 1 teaspoon dried oregano (+ extra to serve); 2 teaspoons dried parsley (or fresh minced); 1 teaspoon fine sea salt (+ extra for the sauce); ½ teaspoon ground pepper (+ extra for the sauce); Olive oil (for frying); 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups (500 ml) hot water or stock (vegetable, beef, or chicken); 8-10 tablespoons lemon juice

I absolutely adore this Keftedes in Lemon Sauce Recipe because it captures everything I love about Greek comfort food in one dish — juicy, flavorful meatballs swimming in a tangy, buttery lemon sauce that simply brightens my mood every time I eat it. The combination of herbs, aromatic spices, and the bright acidity from the lemon makes this recipe feel fresh yet satisfyingly hearty. Whenever I want to bring a little sunshine and homey goodness to the table, this is my go-to.

Why You'll Love This Keftedes in Lemon Sauce Recipe

When I make this Keftedes in Lemon Sauce Recipe, what really stands out to me is the *balance* of flavors. The meatballs are rich and fragrant with cumin, oregano, and parsley, while the lemon sauce cuts through their richness with a zesty brightness that wakes up every bite. I love how the sauce is thickened with a buttery roux before adding lemon juice and stock, creating the most luscious coating for the tender meatballs.

The ease of preparation surprises many people I’ve shared this with. The ingredients are straightforward and pantry-friendly, and while the process has a few steps, it’s actually very manageable. I appreciate that the meatballs get firm in the fridge before cooking — it helps them keep their shape perfectly when searing and simmering.

This dish is incredibly versatile for me. It works beautifully for casual weeknight dinners but also shines for celebratory occasions or family gatherings where I want a comforting yet elegant centerpiece. Every time I bring these to the table, I get requests for the recipe, which tells me it really stands out among meatball dishes.

Ingredients You'll Need

The image shows a pot filled with several browned meat patties cooked in a thick light brown sauce. Each patty has a slightly rough texture with a golden, crispy outer layer. The sauce looks creamy and smooth, covering the base of the pot and partially submerging the patties. A metal spoon is dipped into the sauce, lifting one patty slightly, showing its soft inside. The whole scene sits on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this dish are delightfully simple but each one plays an essential role in building the flavor, texture, and color of the finished meal. From the herbs to the lemon juice, everything comes together to elevate the humble meatball into something special.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Olive oil: For searing the meatballs to get a gorgeous golden crust and adding richness.
Ground beef (both lean and regular): Combining these gives me the perfect balance of flavor and juicy texture.
Egg: Acts as a binder for the meat mixture so the keftedes hold their shape.
Crustless bread soaked in white wine: Adds moisture and tenderness to the meatballs, also infusing a subtle depth of flavor.
Onion and garlic (minced): These aromatics are essential to building the savory base.
Ground cumin, oregano, and parsley: The herbs and spices that bring out that unmistakable Greek character.
Sea salt and ground pepper: To season perfectly and taste.
Butter and all-purpose flour: Used for making a rich roux that thickens the lemon sauce beautifully.
Hot water or stock: Forms the base of the sauce, adding richness and flavor.
Lemon juice: The star of the sauce, giving it that bright, tangy punch I adore.

Directions

Step 1: Soak the crustless bread in the white wine for a couple of minutes until softened, then tear it into smaller pieces to help it mix nicely into the meat.

Step 2: In a large mixing bowl, add the two types of ground beef, the egg, minced parsley, oregano, cumin, minced onion, garlic, sea salt, and pepper.

Step 3: Add the soaked bread to the meat mixture, breaking it up as much as possible, then knead everything together thoroughly until you have a uniform mixture.

Step 4: Shape the mixture into 15 oval meatballs, each about 65 to 70 grams, and place them on a large plate.

Step 5: Refrigerate the shaped meatballs for about an hour to let them firm up, which will help them hold their shape during cooking.

Step 6: Heat a generous splash of olive oil in a large skillet or non-stick frying pan over medium heat.

Step 7: Sear the meatballs on both sides until they develop a nice brown color, about 4 minutes before flipping them carefully with two forks. Avoid overcrowding the pan.

Step 8: Remove the meatballs from the pan and place them on paper towels to drain any excess oil while you prepare the lemon sauce.

Step 9: Melt butter in a sauté pan over medium heat, then add the flour and cook for 2 to 3 minutes, stirring constantly with a wooden spatula until the mixture becomes sandy in color and smells like toasted flour.

Step 10: Gradually whisk in the hot water or stock along with the lemon juice, making sure the mixture stays smooth.

Step 11: Add the seared meatballs to the sauce, cover with a lid, and simmer gently for about 20 minutes. Turn the meatballs once in between and stir the sauce to prevent sticking. Taste the sauce and adjust seasoning if needed.

Step 12: Serve the keftedes warm, generously topped with freshly ground pepper and a sprinkle of dried oregano.

Servings and Timing

This Keftedes in Lemon Sauce Recipe makes about 15 servings, perfect for feeding a crowd or for leftovers. Prep time is roughly 20 minutes, including soaking and mixing, with about 10 minutes needed to sear the meatballs. The simmering and sauce-cooking take about 20 minutes, so the total time is approximately 45 minutes. The meatballs benefit from a resting period of around an hour in the fridge before cooking, which I never skip because it really improves their texture and shape retention.

How to Serve This Keftedes in Lemon Sauce Recipe

A white plate holds three brown meatballs covered with light brown sauce and sprinkled with dried green herbs. Next to the meatballs are several golden-brown potato wedges, also sprinkled with green herbs. A bright yellow lemon wedge rests on top of one meatball. A fork is cutting into one meatball, showing its light pink inside. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish with some classic Greek sides to complete the experience. Creamy mashed potatoes or a lemony rice pilaf are ideal for soaking up every drop of that luscious lemon sauce. Another favorite is a crisp cucumber and tomato salad dressed in olive oil and red wine vinegar to add a fresh, crunchy contrast.

For presentation, I usually arrange the meatballs neatly in a shallow bowl or on a large platter with the sauce drizzled generously over them. A final garnish of dried oregano and a little extra cracked black pepper always brightens the look and invites everyone to dig in.

When it comes to drinks, a chilled glass of retsina or a crisp Greek white wine like Assyrtiko pairs beautifully and enhances the citrus notes in the sauce. For non-alcoholic options, sparkling water with a slice of lemon complements the dish nicely. This recipe really shines at family dinners, festive gatherings, or even leisurely weekend lunches, and I serve it warm right off the stove to keep the sauce creamy and comforting.

Variations

One of the things I love about this Keftedes in Lemon Sauce Recipe is how adaptable it is. If you want to switch things up, ground lamb instead of beef adds a gamier, robust flavor that’s traditional in many Greek kitchens. Feel free to experiment with fresh herbs like dill or mint for a brighter, more herbal twist.

If you’re cooking for someone with gluten sensitivities, I’ve successfully used gluten-free flour in the roux and gluten-free bread soaked in wine — it doesn’t compromise the texture at all. For a vegan spin, you can make lentil or chickpea-based “meatballs” and prepare a dairy-free lemon sauce with olive oil instead of butter and a cornstarch slurry to thicken.

Regarding cooking techniques, while I usually sear the keftedes on the stovetop, baking them in the oven works well for a lighter version and easier cleanup. Just make sure to brown them a bit first or finish under the broiler for color before simmering in the sauce.

Storage and Reheating

Storing Leftovers

I store leftover meatballs along with the sauce in an airtight container in the refrigerator. They keep well for 3 to 4 days, making them perfect for quick lunches or next-day dinners. Just make sure the container seals tightly to preserve the flavors and keep everything moist.

Freezing

This dish freezes beautifully. I recommend freezing the meatballs and sauce together in a freezer-safe container or heavy-duty zip-top bag, removing as much air as possible. They keep well for up to 3 months. When freezing, allow the meatballs to cool completely first, then portion so you can thaw just what you need later.

Reheating

The best way to reheat keftedes in lemon sauce is gently on the stovetop over low heat, stirring occasionally to prevent scorching. This method keeps the meatballs tender and the sauce silky. Avoid microwaving if possible, as it can sometimes make the meatballs tough and the sauce separate. If you must microwave, reheat in short bursts and stir thoroughly.

FAQs

What type of meat is best for Keftedes?

I like using a mix of regular ground beef and lean ground beef to achieve juicy, flavorful meatballs with a good texture. You can also use lamb for a traditional twist, or even a ground beef and pork blend for added richness.

Can I make the meatballs ahead of time?

Absolutely! Preparing and refrigerating the shaped meatballs for an hour helps them hold their shape, but you can also make them a day ahead and keep them covered in the refrigerator until ready to cook. This actually enhances their flavor as the spices meld.

How tart should the lemon sauce be?

The lemon sauce should have a bright but balanced acidity. The amount of lemon juice can be adjusted to your taste, but I find 8 to 10 tablespoons gives the perfect tang that complements the meatballs without overpowering them.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always preferable for its brightness and natural flavor, but if you only have bottled lemon juice on hand, it will work fine. Just be sure to taste and adjust so the sauce doesn’t become overly sour or artificial-tasting.

What side dishes pair best with Keftedes in Lemon Sauce?

I recommend serving these meatballs with something simple and complementary like rice pilaf, mashed potatoes, or a fresh Greek salad. Roasted vegetables also work wonderfully to round out the meal and keep things colorful.

Conclusion

I genuinely hope you’ll give this Keftedes in Lemon Sauce Recipe a try because it’s one of those dishes that brings warmth and joy to any table. It’s comforting yet vibrant, straightforward to prepare but impressive to serve, and every bite feels like a little celebration of flavors. Trust me, once you taste these tender meatballs soaking in that delicious lemon sauce, it’ll become a beloved recipe in your home just like it is in mine.