Keftedes In Lemon Sauce Recipe

If you’re on the hunt for comfort food that feels like a big, zesty hug, this Keftedes In Lemon Sauce recipe is about to become your new obsession. Imagine juicy Greek-style meatballs, fragrant with herbs and spices, swimming in a silky, tangy lemon sauce that brings the whole dish to life. Keftedes In Lemon Sauce is the type of recipe you’ll crave on cold nights, or whenever you want to take your tastebuds to the sun-drenched shores of the Mediterranean. Every bite is both deeply satisfying and bursting with flavor—there’s just no resisting seconds (or thirds!).

Ingredients You’ll Need

This dish is all about simple, everyday pantry staples coming together to create magic. Each ingredient in Keftedes In Lemon Sauce plays a small but mighty role, layering flavor, texture, and color into a meal that’s anything but ordinary.

• Olive oil: Provides rich flavor and a golden crust to the meatballs as they brown.
• Ground pork (200 grams): Adds a juicy, tender bite to balance the leaner beef.
• Lean ground beef (400 grams): Keeps the meatballs hearty without being greasy.
• Large egg: Acts as a binder, ensuring each meatball holds together beautifully.
• Crustless bread (100 grams): Softens in wine to create ultra-moist meatballs.
• White wine (125 ml): Adds a gentle brightness and keeps the bread flavorful.
• Minced onion (100 grams): Lends sweetness and depth that mellows out in the pan.
• Minced garlic (4 cloves): Offers a punch of savory aroma in every bite.
• Ground cumin (½ tsp): Delivers earthy, warm notes reminiscent of classic Greek spice blends.
• Dried oregano (1 tsp plus extra): The ultimate Mediterranean herb for that signature flavor—don’t skip the sprinkle at the end!
• Dried parsley or fresh minced (2 tsp): Adds a lovely herbal lift and a pop of color.
• Fine sea salt (1 tsp plus extra): Brings out all the natural flavors; don’t forget some for the sauce.
• Ground pepper (½ tsp plus extra): A little heat to balance all the richness—taste and adjust if needed.
• Butter (4 tbsp): Creates a velvety sauce base with unmistakable richness.
• All-purpose flour (4 tbsp): Thickens the lemon sauce until it’s silky and coats each meatball.
• Hot water or stock (2 cups): Use vegetable, beef, or chicken stock for rounder flavor, or water to let the lemon shine.
• Lemon juice (8-10 tbsp): The unmistakable zing that defines this dish—adjust quantity to suit your preferred tanginess.

How to Make Keftedes In Lemon Sauce

Step 1: Soak the Bread

Start off by tearing the crustless bread into small pieces and letting them soak in the white wine for a couple of minutes. This simple step ensures your keftedes turn out incredibly tender and aromatic, as the bread acts like a sponge, holding onto moisture and flavor.

Step 2: Mix the Meatball Ingredients

In a generous mixing bowl, combine both types of ground meat, the egg, minced parsley, oregano, cumin, onion, garlic, salt, and pepper. Add in the soaked bread, squishing and crumbling it with your hands to blend it into the mixture smoothly. Don’t be afraid to get your hands dirty here—this is where all the flavors truly come together!

Step 3: Shape and Chill the Meatballs

Once you’ve achieved a uniform mixture (it should feel slightly sticky and cohesive), shape it into about 15 oval meatballs, aiming for around 65-70 grams each. Set them on a large plate and refrigerate for an hour—this is the secret to perfectly shaped keftedes that won’t fall apart in the pan.

Step 4: Sear the Meatballs

Heat a good drizzle of olive oil in a large skillet or non-stick pan over medium-high heat. Add the meatballs, searing them without touching for at least 4 minutes so they can develop a gorgeous golden crust. Afterward, gently turn them with two forks to brown the other side—patience is key. Once browned all over, transfer to paper towels to drain while you turn your focus to making that dreamy sauce.

Step 5: Create the Lemon Sauce

Grab a clean saute pan and melt the butter over moderate heat. Sprinkle in the flour, stirring continuously—it should smell toasty and turn just slightly sandy in color after about 2-3 minutes. Pour in your hot water or stock, followed by the lemon juice, and stir until a smooth, glossy sauce forms.

Step 6: Simmer Everything Together

Nestle the seared meatballs gently into the simmering lemon sauce, cover the pan with a lid, and let everything bubble away for 20 minutes. Give the pan a gentle shake or turn the meatballs once midway and scrape up any bits at the bottom—this not only prevents sticking but also builds even more flavor into the sauce. Finish by tasting for seasoning, and adjust salt, pepper, or lemon as needed.

How to Serve Keftedes In Lemon Sauce

Garnishes

For a fresh pop, generously shower your Keftedes In Lemon Sauce with dried oregano and plenty of freshly ground black pepper. A light grate of lemon zest can also brighten things further, while a pinch of chopped fresh parsley adds the prettiest finishing touch.

Side Dishes

Keftedes In Lemon Sauce begs for something to soak up that sauce—think fluffy basmati rice, pillowy mashed potatoes, or classic orzo pasta. Roasted seasonal vegetables and a crisp Greek salad also make ideal partners, creating a vibrant, well-rounded meal.

Creative Ways to Present

Try serving the keftedes family-style in a deep, wide bowl so everyone can help themselves, or plate them individually with a dramatic swoop of sauce on the bottom and a sprinkle of herbs on top. For parties, nestle toothpicks in mini meatballs and drizzle each with lemon sauce for a zingy appetizer everyone will talk about!

Make Ahead and Storage

Storing Leftovers

Leftover Keftedes In Lemon Sauce store beautifully in the fridge. Place them in an airtight container with all the sauce, and they’ll keep for up to three days. The flavors deepen as they rest, making the next-day tasting experience even more delicious!

Freezing

Both the meatballs and lemon sauce freeze well, though it’s best to freeze them separately for the ideal consistency. Let everything cool completely, then pack the meatballs and sauce into separate containers or freezer bags. They’ll keep for up to two months—just defrost in the fridge overnight before reheating.

Reheating

To reheat Keftedes In Lemon Sauce, gently warm them in a covered pan over low heat, adding a splash of water or stock if the sauce has thickened too much. For individual portions, a quick zap in the microwave works as well, but go slowly to avoid drying out the meatballs.

FAQs

Can I use only beef or pork for the meatballs?

Absolutely! While the combination of beef and pork yields the juiciest and most flavorful keftedes, you can use just beef or just pork if preferred or if that’s what you have on hand. The results will still be tasty, though the texture and richness might change slightly.

What if I don’t have white wine for soaking the bread?

No white wine? No worries! You can substitute milk, stock, or even water for soaking the bread. Each option brings a slightly different flavor or richness, but all will give you a soft, delicious meatball.

Can I make Keftedes In Lemon Sauce gluten-free?

Definitely. To make a gluten-free version, substitute the bread with gluten-free bread and use a gluten-free all-purpose flour blend for the sauce. The texture might be a little different, but the flavors will shine just as brightly.

How do I know when my meatballs are fully cooked?

Your keftedes are done when they’re firm to the touch, nicely browned, and cooked through to the center—about 20 minutes of simmering in the sauce does the trick. You can always cut one open to be sure; it should not have any pink inside.

Can I double this recipe for a crowd?

Yes! Keftedes In Lemon Sauce is perfect for feeding a group. Simply double (or triple!) the ingredient quantities and split the work between two large pans if needed. Just remember to allow a bit of extra time for searing and simmering larger batches.

Final Thoughts

Get ready to fall in love with the comforting tang and cozy aroma of Keftedes In Lemon Sauce. Whether it’s a weeknight dinner or a special family feast, this dish glows with flavor and tradition. Give it a try—you might find yourself whipping it up for every occasion!

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