The Softest and Juiciest Greek Meatballs in Lemon Sauce

These Greek meatballs in lemon sauce, or keftedes, are tender, juicy, and bursting with Mediterranean flavor. Each bite is soft and flavorful, perfectly balanced by a bright, citrusy lemon sauce that simmers gently over the meatballs. Ideal for family dinners, meal prep, or a special Mediterranean-inspired gathering, this dish is as satisfying as it is easy to make.

With a delicate mix of herbs, garlic, and fresh parsley, these meatballs are soft yet hearty, and the tangy lemon sauce adds a refreshing lift that makes them irresistible.

Why You’ll Love This Recipe

• Super tender and juicy meatballs with a melt-in-your-mouth texture
• Bright, zesty lemon sauce complements the savory keftedes perfectly
• Quick and easy stovetop preparation—ready in just 40 minutes
• Family-friendly and perfect for meal prep or gatherings
• Adaptable for lighter versions using turkey or chicken

Ingredients

For the Meatballs:

• Ground beef (1 lb, preferably 80/20): Juicy and flavorful base.
• Grated onion (1 small): Adds moisture and sweetness.
• Garlic (2 cloves, minced): Aromatic depth.
• Fresh parsley (2 tbsp, chopped): Bright, herbal freshness.
• Egg (1 large): Binds the meatballs.
• Breadcrumbs (1/3 cup): Provides structure while keeping meatballs tender.
• Dried oregano (1 tsp): Classic Greek seasoning.
• Salt (1 tsp) and black pepper (1/2 tsp): Enhances all flavors.
• Olive oil (2 tbsp, for frying): For browning meatballs.

For the Lemon Sauce:

• Chicken broth (2 cups): Forms a rich base for the sauce.
• Fresh lemon juice (1/3 cup): Adds bright, tangy flavor.
• Lemon zest (1 tsp): Intensifies the citrus aroma.
• Cornstarch (1 tbsp): Thickens the sauce to a silky consistency.

How to Make Greek Meatballs in Lemon Sauce

Step 1: Prepare the Meatballs

In a large mixing bowl, combine ground beef, grated onion, garlic, parsley, egg, breadcrumbs, oregano, salt, and pepper. Mix gently until just combined—overmixing can make the meatballs tough. Shape the mixture into small walnut-sized meatballs.

Step 2: Brown the Meatballs

Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides without fully cooking them through. This step locks in flavor and gives a beautiful golden color.

Step 3: Make the Lemon Sauce

In a bowl, whisk together chicken broth, lemon juice, lemon zest, and cornstarch until smooth. Pour the sauce into the skillet with the browned meatballs.

Step 4: Simmer

Reduce heat to low, cover, and simmer for 15 minutes, or until the meatballs are cooked through and the sauce has thickened. Stir occasionally to prevent sticking and ensure even cooking.

Step 5: Serve

Serve the meatballs hot, garnished with extra lemon zest or chopped parsley. Enjoy them with rice, roasted vegetables, or a side of crusty bread for soaking up the sauce.

Tips for Success

• Use 80/20 ground beef for maximum juiciness.
• Don’t overmix the meat mixture—this keeps the meatballs soft.
• For a lighter version, substitute turkey or chicken.
• Brown the meatballs before simmering to develop deeper flavor.
• Let the lemon sauce thicken fully before serving for a silky, glossy finish.

Equipment Needed

• Large mixing bowl
• Knife and cutting board
• Skillet or frying pan with lid
• Whisk or fork for sauce

Recipe Variations

• Turkey or chicken keftedes: Leaner option with same soft texture.
• Herb twist: Add mint or dill to the meat mixture for a unique flavor.
• Spicy lemon sauce: Add a pinch of red pepper flakes for subtle heat.
• Vegetable-packed: Incorporate finely grated zucchini or carrot into the meatballs for extra moisture and nutrients.

Serving Suggestions

Serve alongside fluffy rice, roasted potatoes, or a Greek salad. Warm pita or crusty bread is perfect for mopping up the delicious lemon sauce. A dollop of Greek yogurt on the side adds creamy richness.

FAQs

Can I make these ahead of time?
Yes, the meatballs can be prepared and browned in advance. Store in the fridge and add to the lemon sauce when ready to serve.

Can I freeze the meatballs?
Absolutely. Freeze cooked meatballs in an airtight container for up to 3 months. Thaw in the fridge before reheating.

Can I make this gluten-free?
Yes, use gluten-free breadcrumbs or almond flour in place of regular breadcrumbs.

How do I prevent the meatballs from falling apart?
Gently mix ingredients and avoid overhandling. Browning them before simmering helps maintain their shape.

Final Thoughts

These Greek Meatballs in Lemon Sauce are tender, juicy, and bursting with flavor. The soft keftedes combined with the zesty, rich lemon sauce make a comforting and impressive Mediterranean dish perfect for weeknights or special gatherings. It’s simple enough for an easy dinner yet elegant enough to serve to guests.

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