Greek Meatballs in Lemon Sauce

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There’s something magical about the smell of garlic and oregano filling your kitchen. Greek Meatballs in Lemon Sauce transport you straight to a cozy taverna with their pillowy-soft texture and bright, tangy flavor that makes every bite feel like a warm hug.

I discovered this recipe during a particularly hectic week when my family was craving comfort food but I needed something that wouldn’t keep me tied to the stove for hours. The genius of Greek cooking lies in its simplicity – these keftedes use a traditional technique of soaking bread in wine to create the most incredibly tender meatballs you’ve ever tasted. The creamy lemon sauce is pure sunshine, and the whole dish comes together in just 30 minutes. My teenagers actually fought over the last meatball, which in my house is the ultimate seal of approval. This one’s definitely a keeper!

Ingredients for Greek Meatballs in Lemon Sauce

I always use a combination of ground beef and pork for these meatballs because it creates the perfect balance of flavor and moisture. My go-to technique of soaking bread in white wine is what makes these incredibly fluffy and tender.

For the Meatballs:

• 7 oz ground pork
• 14 oz lean ground beef – I recommend 85/15 for best texture
• 1 large egg
• 3.5 oz crustless bread, torn into pieces
• ½ cup white wine – my preference is a dry white, but any cooking wine works
• ½ cup yellow onion, finely minced
• 4 garlic cloves, minced – I usually add an extra clove because we love garlic
• ½ teaspoon ground cumin
• 1 teaspoon dried oregano, plus extra for serving
• 2 teaspoons dried parsley (or fresh minced)
• 1 teaspoon fine sea salt, plus extra for sauce
• ½ teaspoon black pepper, plus extra for sauce
• Olive oil for frying – in my experience, a generous splash is key

For the Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups hot water or stock (vegetable, beef, or chicken) – pro tip: warm stock creates a smoother sauce
• 8-10 tablespoons fresh lemon juice

Step-by-Step Instructions

I recommend chilling the shaped meatballs for at least an hour before cooking – this helps them hold their shape beautifully during frying.

Step 1: Tear the bread into smaller pieces and soak in white wine for 2-3 minutes until completely absorbed. Meanwhile, combine both meats, egg, minced onion, garlic, cumin, oregano, parsley, salt, and pepper in a large mixing bowl.

Step 2: Add the soaked bread mixture to the meat, crumbling it as much as possible with your hands. Knead everything together until the mixture is uniform and well combined – about 2 minutes of gentle mixing.

Step 3: Shape the mixture into 15 oval meatballs (about 2.5 oz each) and place on a large plate. Refrigerate for 1 hour to firm up, which prevents them from falling apart during cooking.

Step 4: Heat a generous splash of olive oil in a large skillet over medium heat. Sear the meatballs without moving them for 4 minutes to develop a golden crust, then carefully turn using two forks. Cook another 3-4 minutes until browned all over.

Step 5: Transfer meatballs to paper towels to drain. In a sauté pan, melt butter over moderate heat, add flour, and cook 2-3 minutes while stirring until it smells nutty and turns sandy-colored.

Step 6: Slowly whisk in hot stock and lemon juice until smooth. Add the meatballs, cover, and simmer for 20 minutes, turning once halfway through. The sauce should be creamy and coat the meatballs beautifully.

What to Serve with Greek Meatballs in Lemon Sauce

These meatballs pair beautifully with sides that complement their rich, tangy flavor profile and creamy sauce.

High-Protein Cottage Cheese Flatbread: This protein-packed flatbread is perfect for soaking up every drop of that incredible lemon sauce while adding extra protein to your meal. The mild flavor won’t compete with the Greek herbs.

Fluffy Cottage Cheese Cloud Bread: Light and airy, this cloud bread provides the perfect textural contrast to the tender meatballs while keeping your meal high in protein and low in carbs.

Easy Coconut Chia Pudding: For a complete Mediterranean-inspired meal, finish with this creamy pudding that provides healthy fats and fiber to balance the rich meatballs.

Chickpea, Beet and Feta Salad: This vibrant Mediterranean salad echoes the Greek flavors beautifully while adding fresh vegetables, fiber, and plant-based protein to create a well-rounded, nutritious dinner.

High-Protein Creamy Garlic Cheesy Chicken Potatoes: For an extra indulgent meal, pair these meatballs with creamy garlic potatoes that complement the rich lemon sauce and boost your protein intake even further.

Storage & Serving Tips

Store cooked meatballs in their sauce in the refrigerator for up to 3 days, or freeze for up to 2 months in freezer-safe containers.

I recommend reheating gently on the stovetop over low heat, adding a splash of stock if the sauce has thickened too much. The flavors actually improve overnight as they meld together.

Pro tip: These meatballs are incredibly versatile – serve them over pasta for a Greek-Italian fusion, or stuff them into pita pockets for an amazing sandwich. The leftover sauce is also fantastic drizzled over roasted vegetables.

Conclusion

These Greek meatballs prove that authentic comfort food doesn’t have to be complicated. With their incredibly tender texture and bright lemon sauce, they’re guaranteed to become a family favorite. The traditional wine-soaked bread technique creates meatballs so fluffy and flavorful, you’ll never go back to regular versions. Give this recipe a try – your kitchen will smell amazing and your family will be asking for seconds!

Greek Meatballs in Lemon Sauce (Keftedes)

Fluffy, tender meatballs in creamy lemon sauce using traditional Greek wine-soaked bread technique

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chilling Time 1 hour hr

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

• 7 oz ground pork
• 14 oz lean ground beef 85/15 recommended
• 1 large egg
• 3.5 oz crustless bread torn into pieces
• ½ cup white wine
• ½ cup yellow onion finely minced
• 4 cloves garlic minced
• ½ tsp ground cumin
• 1 tsp dried oregano plus extra for serving
• 2 tsp dried parsley or fresh minced
• 1 tsp fine sea salt plus extra for sauce
• ½ tsp black pepper plus extra for sauce
• olive oil for frying
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups hot water or stock vegetable, beef, or chicken
• 8-10 tbsp fresh lemon juice

Equipment

• Large mixing bowl
• Large skillet
• Sauté pan
• Wooden spatula

Method

 

1. Tear bread into smaller pieces and soak in white wine for 2-3 minutes. Combine both meats, egg, onion, garlic, cumin, oregano, parsley, salt, and pepper in large mixing bowl.
2. Add soaked bread mixture to meat, crumbling as much as possible. Knead until uniform, about 2 minutes.
3. Shape into 15 oval meatballs (about 2.5 oz each) and place on plate. Refrigerate 1 hour to firm up.
4. Heat olive oil in large skillet over medium heat. Sear meatballs without moving for 4 minutes, then turn with two forks. Cook 3-4 minutes until browned all over.
5. Transfer meatballs to paper towels. In sauté pan, melt butter over moderate heat, add flour, cook 2-3 minutes until nutty and sandy-colored.
6. Slowly whisk in hot stock and lemon juice until smooth. Add meatballs, cover, simmer 20 minutes, turning once. Serve warm with pepper and oregano.

Notes

Traditional Greek technique uses wine-soaked bread for fluffy texture. Can substitute wine with milk if preferred. Mixture can be refrigerated up to 3 days before shaping.