Keftedes In Lemon Sauce
User Reviews
4.0
6 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
15 meatballs
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Calories
142 kcal
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Course
Main Course
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Cuisine
Greek
Keftedes In Lemon Sauce
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The softest and juiciest Greek meatballs in lemon sauce with butter. Flavored with garlic and dried oregano.
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Ingredients
For The Meatballs:
- olive oil
- 200 grams (7 ounce) ground pork
- 400 grams (14 ounce) lean ground beef
- 1 large egg
- 100 grams (3.5 ounces) crustless bread
- 125 ml (½ cup) white wine
- 100 grams (½ cup) onion minced
- 4 garlic cloves minced
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano + extra to serve with
- 2 teaspoon dried parsley or fresh minced
- 1 teaspoon fine sea salt + extra for the sauce
- ½ teaspoon ground pepper + extra for the sauce
For The Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups (500 ml) hot water or stock vegetable, beef, or chicken stock
- 8-10 tablespoons lemon juice
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Instructions
Prepare The Meatballs:
- Soak bread in white wine. Tear it into smaller pieces and then let it soak for a couple of minutes.
- Add both types of meat to a mixing bowl along with the egg, parsley, oregano, cumin, onion, garlic, salt, and pepper.
- Add the soaked bread crumbling it as much as possible.
- Knead meatball mixture until uniform.
- Shape into 15 oval-shaped meatballs and place on a large plate. About 65-70 grams each.
- Refrigerate for about an hour to become firm and hold their shape.
- Heat a generous splash of olive oil in a large skillet or non-stick frying pan.
- Sear the meatballs on both sides to get some color. Don't flip or disturb them before the first 4 minutes of cooking have passed. Then turn them using two forks.
- Transfer meatballs to paper towels to drain excess oil and start preparing the sauce.
Make the sauce:
- In a saute pan melt butter over moderate heat.
- Add the flour and cook for 2-3 minutes, stirring with a wooden spatula until sandy in color and smells like toasted flour.
- Pour in the hot water or stock and the lemon juice. Stir well.See notes below.
- Add the meatballs and put the lid on.
- Simmer for about 20 minutes turning them once and scraping the pan so they won't stick at the bottom. Taste the sauce for any additional seasoning.
- Serve warm with plenty of freshly ground pepper and some dried oregano on top.
Notes
- Don't add all the lemon juice in at once. It's better to taste and adjust the amount to your liking. Greeks eat our dishes very lemony so begin with 6-8 tablespoons and add more after tasting the sauce first.
Nutrition Information
Show Details
Serving
1meatball
Calories
142kcal
(7%)
Carbohydrates
7g
(2%)
Protein
10g
(20%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
47mg
(16%)
Sodium
242mg
(10%)
Potassium
179mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
117IU
(2%)
Vitamin C
4mg
(4%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15meatballs
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 142kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 242mg | 10% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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