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Delicious Greek meatballs in lemon sauce served on a plate

Greek Meatballs in Lemon Sauce

Enjoy the warmth and satisfaction of these flavorful Greek meatballs enveloped in a zesty lemon sauce, perfect for family dinners or cozy nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef (lean) Can substitute with ground turkey
  • 0.5 cup breadcrumbs Use gluten-free breadcrumbs if needed
  • 1 large egg For binding
  • 0.25 cup parsley (finely chopped, fresh) Can substitute with mint or dill
  • 2 cloves garlic (minced)
  • 1 small onion (finely chopped)
  • 1 each lemon (zested and juiced) Use fresh lemon for best flavor
  • 1 tsp dried oregano
  • 1 tsp salt Adjust to taste
  • 0.5 tsp pepper Adjust to taste
For the cooking
  • 2 tbsp olive oil For frying the meatballs
  • 1 cup chicken broth Can substitute with vegetable broth

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Finely dice the onion and parsley, and mince the garlic. Zest and juice the lemon.
  3. In a large bowl, combine ground beef, breadcrumbs, egg, parsley, garlic, onion, half of the lemon zest, oregano, salt, and pepper. Mix well with your hands until evenly combined.
  4. Wet your hands with water and shape the mixture into golf ball-sized meatballs, about 1½ inches in diameter.
Cooking
  1. Heat olive oil in a skillet over medium-high heat. Add meatballs in batches, cooking for 2-3 minutes on each side until golden brown.
  2. Lower the heat to medium. Pour in the chicken broth, adding the remaining lemon zest and lemon juice. Scrape up any browned bits from the pan and let it simmer for 2 minutes.
  3. Return the meatballs to the skillet, spoon the sauce over them, cover, and let simmer gently for about 15 minutes, until fully cooked.
  4. Check the sauce for seasoning and adjust salt and pepper if necessary.
  5. Serve the meatballs hot, garnished with extra parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can freeze for up to 3 months.
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