Description
Keftedes in Lemon Sauce is a classic Greek dish featuring tender beef meatballs simmered in a zesty, buttery lemon sauce. These flavorful meatballs are made with a blend of ground beef, herbs, and soaked bread, then seared to a golden brown before being gently cooked in a tangy lemon sauce. Perfect as a comforting main course that pairs beautifully with rice or crusty bread.
Ingredients
Meatballs
- 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)
Sauce
- 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
Instructions
- Soak the bread: Tear the crustless bread into smaller pieces and soak it in white wine for a couple of minutes until softened.
- Mix the meatball ingredients: In a large mixing bowl, combine both types of ground beef with the egg, minced onion, garlic, ground cumin, dried oregano, parsley, salt, and pepper. Add the soaked bread, crumbling it thoroughly into the mixture.
- Knead the mixture: Thoroughly knead the meat mixture until it becomes uniform in texture and well-blended.
- Shape the meatballs: Form the mixture into 15 oval-shaped meatballs, each weighing about 65 to 70 grams. Place them on a large plate and refrigerate for about an hour to firm up and hold their shape.
- Sear the meatballs: Heat a generous splash of olive oil in a large skillet or non-stick frying pan over medium heat. Carefully place the meatballs in the pan and sear on both sides until golden. Do not flip or disturb them for the first 4 minutes; then carefully turn them using two forks to brown evenly.
- Drain excess oil: Transfer the seared meatballs to paper towels to drain any excess oil while preparing the sauce.
- Prepare the lemon sauce: In a sauté pan, melt the butter over moderate heat. Add the flour and cook for 2–3 minutes, stirring continuously with a wooden spatula until the mixture looks sandy in color and smells like toasted flour.
- Add liquids and lemon juice: Gradually pour in the hot water or stock and lemon juice, stirring well to combine and form a smooth sauce.
- Simmer the meatballs: Return the meatballs to the sauce, cover with a lid, and simmer gently for about 20 minutes. Turn the meatballs once during cooking and scrape the pan bottom to prevent sticking. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the meatballs warm, sprinkled with freshly ground pepper and dried oregano on top for extra flavor.
Notes
- You can use any stock (vegetable, beef, or chicken) depending on your preference for more depth in the sauce.
- Adjust lemon juice according to your taste for more or less tanginess.
- Allowing the meatballs to chill before cooking helps them keep their shape during frying and simmering.
- This dish pairs beautifully with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
