Name: Keftedes in Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Meatballs:; Olive oil; 400g lean ground beef; 1 egg; 100g crustless bread; 100g minced onion; 4 garlic cloves, minced; ½ tsp cumin; 1 tsp dried oregano; 2 tsp dried parsley; 1 tsp salt; ½ tsp pepper; Sauce:; 4 tbsp butter; 4 tbsp all-purpose flour; 2 cups hot stock or water; 8–10 tbsp lemon juice

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Keftedes in Lemon Sauce is one of my favorite Greek comfort foods—beef meatballs simmered in a rich, tangy lemon-butter sauce. These meatballs are flavored with garlic, oregano, and a hint of cumin, making every bite aromatic and satisfying. Served warm with extra herbs and pepper, they’re a traditional dish that always delivers.

Keftedes in Lemon Sauce

Why You’ll Love This Recipe

I love how these meatballs are both soft and flavorful, thanks to the soaked bread and balanced seasoning. The lemon sauce is silky and slightly tart, creating a perfect contrast with the richness of the meat. Whether I serve them with potatoes, rice, or just crusty bread, this dish brings a touch of the Mediterranean to my table with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs

olive oil
400 grams (14 ounces) lean ground beef
1 large egg
100 grams (3.5 ounces) crustless bread
100 grams (½ cup) onion, minced
4 garlic cloves, minced
½ teaspoon ground cumin
1 teaspoon dried oregano (plus more to serve)
2 teaspoons dried parsley (or fresh minced)
1 teaspoon fine sea salt
½ teaspoon ground pepper

For the Sauce

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups (500 ml) hot water or stock (vegetable, beef, or chicken)
8–10 tablespoons lemon juice (adjust to taste)
salt and pepper to taste

Directions

Prepare the meatballs:

I soak the crustless bread in the broth and let it sit for a couple of minutes before crumbling it into smaller pieces.
In a mixing bowl, I combine the beef, egg, onion, garlic, parsley, oregano, cumin, salt, and pepper.
I add the soaked bread, making sure it’s broken down thoroughly, and mix everything until uniform.
I shape the mixture into 15 oval meatballs, about 65–70 grams each, and place them on a plate.
I refrigerate them for about an hour so they hold their shape during cooking.
In a large skillet with olive oil, I sear the meatballs on both sides without disturbing them for the first 4 minutes to get a nice crust. Then I flip and cook the other side.
Once browned, I transfer them to paper towels to drain while I prepare the sauce.

Make the sauce:
8. In a sauté pan, I melt the butter over moderate heat.
9. I add the flour and cook, stirring, for 2–3 minutes until it’s sandy in texture and slightly golden.
10. I pour in the hot stock and begin with 6–8 tablespoons of lemon juice, whisking well to combine.
11. I taste the sauce and adjust the lemon juice to my liking—it’s okay to go bold if I love tangy flavors.
12. I gently add the seared meatballs to the sauce, cover the pan, and simmer for about 20 minutes, turning them once halfway through.
13. I serve them warm with freshly ground black pepper and a sprinkle of oregano on top.

Servings and timing

This recipe makes 15 meatballs.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes (plus 1 hour chill time)

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the meatballs gently in a covered skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. They also freeze well for up to 2 months—I just thaw overnight and reheat on the stove.

FAQs

What should I serve with Keftedes in Lemon Sauce?

I love serving them with rice, mashed potatoes, or crusty bread to soak up the lemony sauce. Steamed greens or a simple Greek salad also work well.

Can I make the meatballs ahead of time?

Yes, I often shape the meatballs the day before and refrigerate them until I’m ready to cook. It helps them hold together better, too.

Can I freeze the cooked meatballs in sauce?

Absolutely. I cool them completely, then freeze them in a container with sauce. When I’m ready, I reheat them gently on the stove.

How do I keep the meatballs from falling apart?

I chill them for at least an hour after shaping, and I avoid flipping them too early while searing to help them keep their shape.

How tangy should the lemon sauce be?

That’s up to personal taste. I start with 6 tablespoons of lemon juice and add more after tasting. I like mine bold, so I usually go with the full 10.

Can I make the sauce without flour?

The flour helps thicken the sauce. If I want a gluten-free version, I use a gluten-free all-purpose flour blend.

Can I bake the meatballs instead of frying?

Yes, I bake them at 400°F for about 20–25 minutes, flipping once, before adding them to the sauce.

What herbs can I garnish with?

Dried oregano is traditional, but I sometimes add fresh parsley or dill for a brighter finish.

Can I make this dish spicy?

Yes, I occasionally add a pinch of red pepper flakes to the sauce for a subtle kick.

Conclusion

Keftedes in Lemon Sauce is a dish I return to whenever I want something hearty, flavorful, and comforting. The meatballs are tender and aromatic, and the lemon sauce gives them a bright, tangy finish. Whether I’m serving them for a casual dinner or sharing them at a gathering, they’re always a hit—and a true taste of Greek home cooking.