Irresistibly Flavorful Greek Meatballs in Lemon Sauce

Tender, juicy Greek-style meatballs simmered in a silky, tangy lemon sauce inspired by classic avgolemono. Comforting, bright, and perfect for family meals or entertaining.

 Time & Servings

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: ~50 minutes
• Serves: 4–5

 Ingredients

Greek Meatballs (Keftedes)

• 500 g (1 lb) ground meat (beef, lamb, or half-and-half)
• 1 small onion, very finely grated
• 2 cloves garlic, minced
• 1 large egg
• ½ cup breadcrumbs (or gluten-free breadcrumbs)
• 3 tbsp milk or water
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill or mint (optional but traditional)
• 1 tsp dried oregano
• ½ tsp ground cumin (optional, adds warmth)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil (for browning)

Lemon Sauce (Avgolemono-Style)

• 2 cups chicken broth (or vegetable broth)
• 2 large eggs, room temperature
• Juice of 2 lemons (about 6–7 tbsp, adjust to taste)
• 1 tbsp cornstarch or flour (optional, for thicker sauce)
• Salt & white pepper to taste

 Instructions

1. Prepare the Meatballs

1. In a large bowl, soak breadcrumbs with milk for 1 minute.
2. Add ground meat, onion, garlic, egg, herbs, oregano, cumin, salt, and pepper.
3. Mix gently until just combined (do not overmix).
4. Shape into small meatballs (about walnut-sized).

2. Brown the Meatballs

1. Heat olive oil in a wide skillet over medium heat.
2. Brown meatballs on all sides (they don’t need to be fully cooked yet).
3. Remove and set aside.

3. Make the Lemon Sauce

1. In a bowl, whisk eggs until pale.
2. Slowly whisk in lemon juice.
3. (Optional) Whisk in cornstarch/flour for a thicker sauce.

4. Simmer Together

1. Bring chicken broth to a gentle simmer in the same skillet.
2. Add meatballs back into the pan and simmer 8–10 minutes until cooked through.
3. Reduce heat to low.
4. Slowly ladle hot broth into the egg-lemon mixture while whisking constantly (this tempers the eggs).
5. Pour the mixture back into the skillet.
6. Gently shake the pan (do not boil!) until sauce thickens slightly.
7. Season with salt and white pepper.

 How to Serve

• With steamed rice or orzo
• Alongside roasted potatoes
• With warm pita bread
• Fresh Greek salad on the side

 Nutrition Highlights (Approx.)

• High protein
• Rich in vitamin C from lemon
• Mediterranean-style healthy fats
• Comforting yet light

 Nut & Allergen Information

Contains:

•  Eggs
•  Gluten (breadcrumbs, unless gluten-free used)

Nut-Free:
 Yes, naturally nut-free.

Dairy-Free:
 Yes (use water instead of milk for breadcrumbs).

Gluten-Free Option:

• Use gluten-free breadcrumbs and cornstarch instead of flour.

 Q & A

Q: Can I bake the meatballs instead of frying?

A: Yes. Bake at 200°C / 400°F for 18–20 minutes, then add to the sauce.

Q: Can I use chicken or turkey?

A: Absolutely. Turkey or chicken works well—add 1 extra tablespoon olive oil for moisture.

Q: Why must I not boil the lemon sauce?

A: Boiling will scramble the eggs. Keep heat low and gently warm only.

Q: Can I make this ahead?

A: Yes. Make the meatballs ahead and reheat gently in fresh lemon sauce.

Q: Is the sauce very sour?

A: It’s pleasantly tangy. Start with 1½ lemons and adjust to taste.

Q: Can I freeze this dish?

A: Freeze meatballs without sauce. Lemon sauce is best made fresh.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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