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Zesty Greek Meatballs in Lemon Sauce That Will Delight Your Taste Buds - Featured Image

Zesty Greek Meatballs in Lemon Sauce That Will Delight Your Taste Buds

Learn how to make delicious Greek Meatballs in Lemon Sauce. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients that bring out authentic flavors without complicating the process. I always reach for fresh herbs and good quality ground meat to keep the meatballs tender and flavorful. The lemon sauce is a simple blend, but using fresh lemon juice makes all the difference—you can really taste the brightness it adds. If you’re short on time, some substitutions can work well, like dried herbs instead of fresh, but fresh is always best when possible.

  • 1 lb ground beef or a mix of beef and lamb
  • 1/2 cup breadcrumbs (preferably fresh)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (for frying)
  • 1 cup chicken broth
  • Juice of 2 large lemons (about 1/4 cup)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • Fresh dill or extra parsley for garnish (optional)

Instructions

  1. In a large bowl, combine the ground meat, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper. Mix gently with your hands just until blended—overmixing can make meatballs tough.
  2. Shape the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter. This size helps them cook through evenly and stay tender.
  3. Heat olive oil in a large skillet over medium heat. Add meatballs in batches without overcrowding, and cook until browned on all sides, about 5-7 minutes. They don’t need to be fully cooked through at this stage.
  4. Remove the meatballs and set aside. In the same skillet, pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom for extra flavor.
  5. Bring the liquid to a gentle simmer. If you prefer a thicker sauce, stir in the cornstarch-water mixture and cook until it thickens, about 2 minutes.
  6. Return the meatballs to the skillet, spooning sauce over them. Cover and simmer gently for another 10 minutes, allowing the meatballs to finish cooking and soak up the lemony goodness.
  7. Garnish with fresh dill or parsley before serving, and enjoy!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Greek Meatballs in Lemon Sauce, recipe, cooking, food