Description
Tender, melt-in-your-mouth Greek meatballs finished in a silky lemon-butter pan sauce. Garlic and oregano give them classic Mediterranean flavor — soft inside, lightly browned outside.
Ingredients
Meatballs
- 2 tbsp olive oil (for frying)
- 200 g (7 oz) ground pork
- 400 g (14 oz) lean ground beef
- 1 large egg
- 100 g (3.5 oz) crustless white bread, torn into pieces
- 125 ml (½ cup) dry white wine (or milk, if you prefer no alcohol)
- 100 g (about ½ cup) finely chopped onion
- 4 garlic cloves, minced
- ½ tsp ground cumin
- 1 tsp dried oregano (plus extra to sprinkle when serving)
- 2 tsp dried parsley (or 2 tbsp fresh, chopped)
- 1 tsp fine sea salt (plus extra later for the sauce)
- ½ tsp freshly ground black pepper (plus extra later for the sauce)
Lemon-Butter Sauce
- 4 tbsp unsalted butter
- 4 tbsp plain all-purpose flour
- 500 ml (2 cups) very hot stock or water (chicken, beef, or vegetable)
- 8–10 tbsp fresh lemon juice (start with less and adjust to taste)
Instructions
Tear the bread into small pieces and pour the wine (or milk) over it; let it sit briefly until the bread softens. In a large bowl combine the pork and beef with the egg, minced onion and garlic, cumin, oregano, parsley, salt, and pepper. Add the soaked bread and break it up with your hands so it incorporates evenly. Mix gently until the mixture feels cohesive.
Form about 15 elongated (oval) meatballs, each around 65–70 g. Arrange them on a plate and chill in the fridge for roughly 45–60 minutes so they firm up and hold their shape.
Warm a generous drizzle of olive oil in a wide skillet over medium-high heat. Add the meatballs without crowding the pan. Let them sear undisturbed for about 3–4 minutes so a crust forms, then turn carefully with two forks or tongs and brown the other sides. Transfer the seared keftedes to paper towels to blot any excess oil.
Bold tip: Don’t flip too early — a good crust helps the meatballs stay intact.
In a separate sauté pan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 2–3 minutes until the roux smells toasty and has a light sandy hue. Slowly whisk in the hot stock, smoothing out any lumps, then add 6 tablespoons of lemon juice to start. Bring the sauce to a gentle simmer.
Return the browned meatballs to the pan, cover, and simmer gently for about 20 minutes. Turn them once halfway through and scrape any fond from the bottom so nothing sticks. Taste the sauce and add more lemon, salt, or pepper as desired.
Bold note: Add lemon gradually — you can always increase the brightness, but you can’t remove excess acidity.
Spoon the keftedes and sauce onto plates, finish with a grinding of black pepper and a sprinkle of dried oregano. They pair beautifully with roasted potatoes, lemony rice, or a crisp salad.
Notes
- Quick tips & variations
- Swap lamb for beef/pork for a more traditional flavor.
- If you prefer less oil, brown the meatballs then finish them in a 190°C (375°F) oven for 8–10 minutes before adding the sauce.
- To make ahead: shape the meatballs and refrigerate for up to 3 days, or freeze on a tray then bag for up to 2 months. Thaw overnight before cooking.
- If the sauce tastes too tart, stir in a small knob of butter or a pinch of sugar to round it out.
- Bold reminder: Reheat gently — bring leftovers up to temperature slowly so the sauce stays silky and the meatballs stay tender.
Nutrition
- Serving Size: 1meatball
- Calories: 142kcal
- Sugar: 1g
- Sodium: 242mg
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 47mg