Description
Keftedes in Lemon Sauce is a traditional Greek-inspired dish featuring tender beef meatballs flavored with aromatic herbs and spices, simmered in a tangy and creamy lemon butter sauce. Perfectly balanced between savory and zesty, these meatballs make a delightful main course that’s both comforting and refreshing.
Ingredients
Scale
Meatballs:
- 2 tbsp olive oil
- 400g lean ground beef
- 1 large egg
- 100g crustless bread
- 100g minced onion
- 4 garlic cloves, minced
- ½ tsp ground cumin
- 1 tsp dried oregano
- 2 tsp dried parsley
- 1 tsp salt
- ½ tsp black pepper
Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups hot beef stock or water
- 8–10 tbsp fresh lemon juice
Instructions
- Soak the bread: Begin by soaking the crustless bread in hot beef stock or water until softened, which usually takes about 5 minutes. This will add moisture and tenderness to the meatballs.
- Mix meatball ingredients: In a large bowl, combine the soaked bread (squeezed to remove excess liquid), lean ground beef, the egg, minced onion, minced garlic, ground cumin, dried oregano, dried parsley, salt, and pepper. Mix thoroughly until well blended.
- Shape and chill meatballs: Form the mixture into 15 evenly sized meatballs. Place them on a tray and refrigerate for 1 hour to firm up and develop flavors.
- Sear the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and sear until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
- Make the lemon sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook the roux for 2-3 minutes until lightly golden. Gradually whisk in the hot stock or water until the sauce is smooth and starts to thicken.
- Add lemon juice and meatballs: Stir in 8 tablespoons of lemon juice into the sauce. Return the meatballs to the skillet, cover, and let them simmer gently for 20 minutes, allowing flavors to meld and the meatballs to cook through.
- Adjust seasoning and serve: Taste the sauce and add more lemon juice, salt, or pepper according to preference. Garnish with a sprinkle of extra dried oregano and freshly ground black pepper. Serve warm as a delicious main dish.
Notes
- Use fresh lemon juice for the best flavor and brightness in the sauce.
- Be careful not to overcook meatballs during searing; the simmering step will finish cooking them thoroughly.
- Substitute beef stock with vegetable stock or water for a lighter sauce.
- Serve with crusty bread or rice to soak up the flavorful lemon sauce.
- Refrigerate leftovers and consume within 3 days for best quality.
