Description
Juicy Greek meatballs made with a blend of beef and pork, seasoned with herbs, and simmered in a velvety, tangy lemon sauce. This dish offers a comforting yet sophisticated taste of the Mediterranean.
Ingredients
Scale
- Olive oil for frying
- 200 grams ground pork
- 400 grams lean ground beef
- 1 large egg
- 100 grams crustless bread
- 125 ml white wine
- 100 grams onion, minced
- 4 garlic cloves, minced
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano, plus extra for garnish
- 2 teaspoons dried or fresh parsley, minced
- 1 teaspoon fine sea salt, plus extra for the sauce
- ½ teaspoon ground pepper, plus extra for the sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 500 ml hot water or stock (vegetable, beef, or chicken)
- 8–10 tablespoons lemon juice
Instructions
- Tear the crustless bread into smaller pieces and soak in white wine for a couple of minutes.
- In a large mixing bowl, combine ground pork, ground beef, egg, parsley, oregano, cumin, minced onion, minced garlic, salt, and pepper.
- Add the wine-soaked bread to the meat mixture, crumbling it as much as possible.
- Knead thoroughly until all ingredients are uniformly incorporated for the keftedes.
- Form approximately 15 oval-shaped meatballs, each weighing about 65-70 grams, and arrange on a large plate.
- Chill the meatballs in the refrigerator for about an hour to firm up and maintain their shape during cooking.
- Heat a generous splash of olive oil in a large skillet. Sear the meatballs on each side until browned, allowing at least 4 minutes before turning them with two forks.
- Transfer the seared meatballs to paper towels to remove excess oil.
- In a sauté pan, melt butter over medium heat. Add flour and cook for 2-3 minutes, stirring continuously with a wooden spatula until the mixture turns sandy in color and smells toasted.
- Gradually pour in the hot water or stock and lemon juice, stirring well to prevent lumps from forming to create the lemon sauce for the keftedes.
- Return the meatballs to the sauce, cover with a lid, and simmer for about 20 minutes. Turn the meatballs once during cooking and scrape the bottom of the pan to prevent sticking. Taste and adjust seasoning if necessary.
- Serve the keftedes warm with plenty of freshly ground pepper and a sprinkle of dried oregano on top.
Notes
- The lemon sauce should have a velvety consistency. If it’s too thick, add more water or stock; if too thin, continue to simmer uncovered until it reaches the desired thickness.
- For extra flavor, toast the cumin seeds in a dry pan before grinding them for the meatball mixture.
- If you prefer a smoother sauce, strain it through a fine mesh sieve before returning the meatballs.
- For a richer version of the lemon sauce for keftedes, add a tablespoon of heavy cream to the sauce just before serving.
- This dish can be made ahead and reheated gently, making it perfect for entertaining guests with authentic keftedes.
- Prep Time: 30 min
- Cook Time: 40 min
- Category: Main Dishes
- Method: Pan-Seared and Simmered
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving (approx. 4 meatballs)
- Calories: 420
- Sugar: N/A
- Sodium: N/A
- Fat: 26.3 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 18.5 g
- Fiber: N/A
- Protein: 29.4 g
- Cholesterol: N/A
Keywords: Keftedes Lemon Sauce, Greek meatballs, lemon sauce, authentic Greek recipe, Mediterranean flavors, beef and pork meatballs, easy dinner, family meal