Greek Meatballs Lemon Sauce (Print Version)
# Ingredients:
→ Ingredients for Meatballs
01 -
A splash of olive oil for frying
02 -
400 grams lean minced beef
03 -
200 grams ground pork
04 -
One large egg
05 -
100 grams of bread without the crust
06 -
100 grams finely chopped onion
07 -
125 ml dry white wine
08 -
Four minced garlic cloves
09 -
1 teaspoon dried oregano, plus some for topping
10 -
1/2 teaspoon ground cumin
11 -
Two teaspoons minced parsley (dried or fresh)
12 -
1 teaspoon fine sea salt, with extra for seasoning
13 -
1/2 teaspoon of ground pepper, plus some extra for the sauce
→ Ingredients for Sauce
14 -
Four spoonfuls of butter
15 -
Four spoonfuls of plain flour
16 -
Half a liter of hot stock or water (vegetable, beef, or chicken)
17 -
8 to 10 tablespoons of lemon juice
# Instructions:
01 -
Break the bread into chunks and soak it in wine for a couple of minutes.
02 -
Mix pork, beef, egg, parsley, oregano, cumin, minced onion, garlic, some salt, and a dash of pepper in a bowl.
03 -
Crumble the soaked bread and mix it well into the meat mixture.
04 -
Work the mix with your hands until everything’s blended nicely.
05 -
Roll about 15 meatballs into oval shapes, aiming for 65-70 grams each, and lay them on a plate.
06 -
Pop the meatballs into the fridge for about an hour so they firm up before cooking.
07 -
Warm up a good amount of olive oil in a big frying pan and brown the meatballs, turning every 4 minutes or so.
08 -
Lay the browned meatballs on paper towels to soak up extra oil.
09 -
Melt butter in a saucepan over medium heat. Add flour while stirring constantly for 2-3 minutes until it’s golden and smells nutty.
10 -
Pour in the hot stock or water and lemon juice bit by bit, whisking as you go to keep it smooth.
11 -
Place the meatballs in the sauce, cover the pan, and let them cook gently for about 20 minutes. Flip them halfway through and give the bottom of the pan a scrape to stop sticking. Adjust seasoning if needed.
12 -
Dish up the meatballs warm, adding a sprinkle of oregano and black pepper on top.
# Notes:
01 -
The sauce should be silky smooth. Too thick? Add a splash of water or stock. Too thin? Let it simmer uncovered a bit longer.