Greek Meatballs in Lemon Sauce
A delightful dish showcasing the rich flavors of Mediterranean cuisine, featuring succulent meatballs in a zesty lemon sauce.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Meatballs
- 1 lb ground beef and/or lamb Choose a quality mix that will bring depth and flavor.
- 1/2 cup breadcrumbs Provides a fantastic texture and absorbs broth.
- 1/4 cup milk or chicken broth Adds moisture and richness to the mixture.
- 1 small onion, finely grated Infuses the meatballs with sweetness and aroma.
- 2 cloves garlic, minced Elevates the flavor profile.
- 1 large egg Binds all the ingredients.
- 1/4 cup Greek yogurt (optional) Offers creaminess and tang.
- 1/4 cup fresh parsley, chopped Adds color and freshness.
- 2 tbsp fresh mint, chopped (optional) Adds a refreshing twist.
- 1 tsp dried oregano or 1 tbsp fresh oregano Brings authentic flavor.
- 1 tsp lemon zest Infuses citrus aromatics.
- 1/2 tsp ground cumin (optional) Adds warmth and depth.
- to taste salt and pepper Essential for seasoning.
- Olive oil for cooking Essential for frying.
For the Lemon Sauce
- 2 cups chicken broth Forms the base of the sauce.
- Juice of 2 large lemons Delivers vibrant acidity.
- 3 cloves garlic, minced Enhances the sauce's heartiness.
- 2 tbsp olive oil For sautéing garlic.
- 1 tbsp fresh dill or oregano, chopped Fragrant herb that enhances flavor.
- to taste salt and pepper To elevate all flavors.
- 1 tsp cornstarch mixed with 1 tbsp water (optional) For thickening the sauce.
Instructions
Preparation
- Soak the breadcrumbs in milk or chicken broth for 5-10 minutes until soft.
- In a large bowl, combine soaked breadcrumbs, ground meat, grated onion, minced garlic, egg, Greek yogurt (if using), fresh herbs, lemon zest, ground cumin (if using), salt, and pepper. Mix gently and chill for at least 30 minutes.
- Using damp hands, form the mixture into uniform 1.5-inch meatballs.
Cooking
- Heat olive oil in a skillet over medium heat and fry the meatballs until browned on all sides, about 5-6 minutes.
- In a saucepan, heat additional olive oil and sauté minced garlic until fragrant, about one minute.
- Add chicken broth, lemon juice, and herbs to the saucepan and bring to a gentle simmer.
- Add the browned meatballs back into the sauce, cover, and let simmer for 10-15 minutes.
- For a thicker sauce, mix cornstarch with water and stir it into the sauce until thickened.
Serving
- Serve meatballs hot, garnished with fresh herbs and lemon wedges, alongside rice, pita, or salad.
Notes
For best results, use fresh herbs. Consider adding red pepper flakes for spice. Skipping the chilling step is possible but enhances flavor. Ensure olive oil is heated before adding meatballs for a golden-brown exterior.