Juicy Greek Meatballs

This robust Greek meatball creation puts together succulent beef and pork balls with a smooth tangy lemon gravy that turns your basic weeknight meal into something special. When these Keftedes cook in their zesty sauce, they make a warming dinner that brings a taste of the Mediterranean to your home any season.

I whipped up these Keftedes for my hubby during our anniversary after we came back from vacationing in Greece. When the smell of fresh herbs and lemon filled up our home, we felt like we were right back at that small restaurant with its view of the Aegean.

What You'll Need

• Ground pork makes everything juicier and keeps the meatballs moist
• Lean ground beef gives you that nice meaty bite and classic taste
• Bread dunked in white wine makes softer meatballs and adds nice background flavor
• Dried oregano gives that real Greek taste try to grab Greek oregano if you can
• Cumin brings a warm depth that works so well with the bright lemon
• Butter helps make that smooth, velvety lemon sauce
• Lemon juice lifts the whole dish always go with fresh squeezed for best results
• Stock makes the sauce richer homemade is awesome but boxes work fine too

Crafting Tasty Keftedes In Lemon Sauce

Mix your meatball stuff

Let the bread sit in white wine until it gets soft about 2 minutes. This really matters because the wine gets the bread wet while adding some tang that makes the meat tender. Grab a big bowl and mix both meats with the egg herbs spices onion garlic and salt and pepper. Put in the soaked bread breaking it into tiny bits with your fingers so it spreads out evenly.

Form and cool your meatballs

With slightly wet hands form about 6570 grams of mix into oval balls. The oval shape is how they do it in Greece and helps them cook better. Put them on a plate and stick them in the fridge for an hour this waiting part helps them stay together when cooking and lets all the flavors mix together better.

Brown the meatballs

Get olive oil hot in a big pan until it's shiny but not smoking. Gently add the meatballs without putting too many in at once. Let them get nice and brown before you flip them about 4 minutes on each side. This browning adds tons of flavor that will make your sauce taste amazing. Move them to paper towels to get rid of extra oil.

Whip up the lemon sauce

In a clean pan melt butter over medium heat until it stops bubbling. Sprinkle flour in while stirring all the time so you don't get lumps. Keep cooking this mix for 23 minutes until it smells toasty and looks light tan. This cooking gets rid of that raw flour taste. Slowly pour in hot stock and lemon juice while whisking to make a nice smooth sauce.

Let everything come together

Put the meatballs back in the sauce cover and let it bubble gently for about 20 minutes turning once halfway through. This slow cooking lets the meatballs finish cooking while soaking up all that lemony goodness. The sauce will get a bit thicker and wrap around the meatballs just right.

My grandma showed me to wet my hands when shaping meatballs so they don't stick. She always told me the key to soft keftedes was handling them gently and taking your time when browning them. Those days in her kitchen with oregano and lemon smells floating around are still some of my favorite memories.

Getting That Lemon Flavor Just Right

You can change how much lemon juice you use based on what you like. Start with 8 tablespoons and try it before adding more. Your sauce should be nicely tangy without taking over the meatballs. If it's too lemony for you, a spoonful of honey can smooth things out while keeping that citrus kick.

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Fix It Early And Keep It Fresh

You can make these keftedes in different stages to match your timing. You can mix the meat stuff up to a day before and keep it in the fridge. Or you can shape the raw meatballs and freeze them on a tray then put them in freezer bags for up to three months. Once cooked, they'll stay good in the fridge for up to three days in a sealed container. When you want to eat them again, warm them up slowly on the stove adding a splash of water or stock if the sauce got too thick.

What Goes Well With It

In Greece people usually eat keftedes in lemon sauce with rice that soaks up all the yummy sauce or with crusty bread for dipping. A basic Greek salad with tomatoes cucumber feta and black olives works perfectly with it. For a full Greek feast add some tzatziki on the side and finish with Greek yogurt drizzled with honey for something sweet.

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Frequently Asked Questions

→ Can I prep the meatballs early?

You sure can! Mix and shape the meatballs up to a day ahead. Store them covered in the fridge. Cooked leftovers can also be reheated gently; just add water or broth if the sauce becomes too thick.

→ What goes well with this dish?

These meatballs are amazing with orzo, rice, or a slice of crusty bread to soak up the sauce. Pair with steamed greens, roasted veggies, or a simple salad for a complete meal.

→ Can I switch up the meats?

Totally! While beef and pork give the best texture, you can use more beef or swap pork for lamb. Ground turkey or chicken also works, but mix in a splash of olive oil to keep it juicy.

→ How can I tell when the meatballs are done cooking?

Use a meat thermometer to check that they’ve hit 160°F (71°C). If you don’t have one, cut into a meatball—it should be cooked through with no pink inside, but still moist.

→ Can I freeze leftovers?

Yes! Let the dish cool fully, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding liquid if the sauce has thickened.

→ Can this dish work for gluten-free diets?

Sure thing! Use gluten-free bread in the mixture and replace flour with a gluten-free alternative or cornstarch for the sauce. Double-check your stock to make sure it’s gluten-free too.