Description
The Softest and Juiciest Greek Meatballs in Lemon Sauce – Flavorful, Tender, and Irresistible.
Ingredients
Scale
- 1 lb ground beef (or a mix of ground beef and lamb for added flavor)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 cup chicken broth (or vegetable broth)
- 2 tablespoons olive oil
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons honey (optional, for a touch of sweetness)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, mint, egg, garlic, oregano, salt, and pepper.
- Mix everything together using your hands until well combined. Be careful not to overmix, as this can make the meatballs tough.
- Shape the mixture into 1 to 1 1/2-inch meatballs, making about 18-20 meatballs, depending on your desired size.
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Add the meatballs to the skillet in batches (don’t overcrowd the pan) and cook for about 5–7 minutes per side, or until they are golden brown and cooked through.
- Once cooked, remove the meatballs from the pan and set them aside on a plate.
- In the same skillet, add olive oil and heat over medium heat. Pour in the chicken broth and bring it to a simmer.
- Add the fresh lemon juice and whisk to combine. If you prefer a thicker sauce, mix the cornstarch with a small amount of water to create a slurry and add it to the sauce. Stir until the sauce thickens slightly.
- Taste the sauce and add honey if you’d like a touch of sweetness to balance out the tartness of the lemon.
- Let the sauce simmer for another 2-3 minutes until it’s well-combined and heated through.
- Carefully return the meatballs to the skillet with the lemon sauce.
- Spoon the sauce over the meatballs and let them simmer together for an additional 5-10 minutes so the meatballs can absorb the flavors of the sauce and become tender.
- Once the meatballs are cooked through and coated in the lemon sauce, transfer them to a serving dish.
- Garnish with additional fresh parsley for color and a burst of freshness.
- Serve the Greek meatballs with rice, couscous, pita bread, or a simple green salad.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Greek Meatballs, Lemon Sauce, Juicy Meatballs