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Keftedes In Lemon Sauce

The softest and juiciest Greek meatballs in lemon sauce with butter. Flavored with garlic and dried oregano.

Prep Time
15 mins
Cook Time
15 mins
Servings: 15 meatballs
Calories: 142 kcal
Course: Main Course
Cuisine: Greek

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

Instructions

Prepare The Meatballs:
    Cup of Yum
  1. Soak bread in white wine. Tear it into smaller pieces and then let it soak for a couple of minutes.
  2. Add both types of meat to a mixing bowl along with the egg, parsley, oregano, cumin, onion, garlic, salt, and pepper.
  3. Add the soaked bread crumbling it as much as possible.
  4. Knead meatball mixture until uniform.
  5. Shape into 15 oval-shaped meatballs and place on a large plate. About 65-70 grams each.
  6. Refrigerate for about an hour to become firm and hold their shape.
  7. Heat a generous splash of olive oil in a large skillet or non-stick frying pan.
  8. 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.
  9. Transfer meatballs to paper towels to drain excess oil and start preparing the sauce.
Make the sauce:
  1. In a saute pan melt butter over moderate heat.
  2. Add the flour and cook for 2-3 minutes, stirring with a wooden spatula until sandy in color and smells like toasted flour.
  3. Pour in the hot water or stock and the lemon juice. Stir well.See notes below.
  4. Add the meatballs and put the lid on.
  5. 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.
  6. 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

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

% 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.