The Softest and Juiciest Greek Meatballs in Lemon Sauce Recipe

Introduction

These Greek meatballs in lemon sauce are incredibly soft, juicy, and bursting with bright Mediterranean flavors. Perfect for a comforting weeknight dinner, they simmer gently in a tangy lemon broth that keeps them tender and delicious.

Ingredients

• 1 lb ground beef
• 1 small onion, grated
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 large egg
• 1/3 cup breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (for frying)
• 2 cups chicken broth
• 1/3 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon cornstarch

Instructions

1. Step 1: In a large mixing bowl, combine ground beef, grated onion, minced garlic, chopped parsley, egg, breadcrumbs, oregano, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
2. Step 2: Shape the mixture into small meatballs approximately the size of a walnut for even cooking.
3. Step 3: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides until golden but not fully cooked through, about 5-7 minutes.
4. Step 4: In a separate bowl, whisk together the chicken broth, fresh lemon juice, lemon zest, and cornstarch until smooth to create the lemon sauce.
5. Step 5: Pour the lemon sauce into the skillet with the browned meatballs, stirring gently to combine.
6. Step 6: Reduce the heat to low, cover the skillet, and simmer for 15 minutes. Stir occasionally until the meatballs are cooked through and the sauce has thickened.
7. Step 7: Serve the meatballs hot, garnished with extra lemon zest or chopped parsley for a fresh finish. Enjoy!

Tips & Variations

• For extra moist meatballs, soak the breadcrumbs in a little milk before adding to the mixture.
• Swap ground beef for ground lamb to add a richer, more traditional Greek flavor.
• Add a pinch of cinnamon or nutmeg to the meat mixture for a subtle warm spice twist.
• Serve over rice, orzo, or with crusty bread to soak up the flavorful lemon sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid drying them out. You can also freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used, but be aware they may yield a slightly less juicy meatball. Adding a bit of olive oil or an extra egg can help maintain moisture.

How do I prevent the meatballs from falling apart while cooking?

Mix the ingredients gently and avoid overworking the meat. Using breadcrumbs and egg helps bind the mixture. Brown the meatballs carefully so they form a crust before simmering them in the sauce to hold together.