Name: Lemon Sauce Pork and Beef Meatballs Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 200 grams ground pork; 400 grams lean ground beef; 1 large egg; 100 grams crustless bread; 125 ml white wine (½ cup); 100 grams minced onion (½ cup); 4 garlic cloves minced; ½ teaspoon ground cumin; 1 teaspoon dried oregano, plus extra to serve; 2 teaspoons dried parsley or fresh minced; 1 teaspoon fine sea salt, plus extra for the sauce; ½ teaspoon ground pepper, plus extra for the sauce; 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups hot water or stock (vegetable, beef, or chicken); 8-10 tablespoons lemon juice

Jump to Recipe· 4.4 from 18 reviews

If you’re craving something bright, comforting, and downright delicious, let me introduce you to my favorite Lemon Sauce Pork and Beef Meatballs Recipe. This dish is a winning combo of tender meatballs kissed with vibrant lemon sauce – perfect for weeknight dinners that feel special without a mountain of effort.

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Why This Recipe Works

Balanced Flavors: The pork adds juiciness, the lean beef brings rich depth, and bright lemon sauce ties it all together beautifully.
Simple Ingredients: You probably already have everything in your pantry, so it’s easy to pull together without a special grocery trip.
Great Texture: Soaking the bread in white wine keeps the meatballs tender and moist, not dry or dense like some meatballs can be.
Versatile Cooking: Meatballs are seared first for a lovely crust, then simmered in sauce to soak up flavor – foolproof every time.

Lemon Sauce Pork and Beef Meatballs, meatball recipes with lemon sauce, easy meatball dinner ideas, quick weeknight meatball recipes, flavorful meatball dishes - The image shows a close-up of several browned meatballs in a light tan creamy sauce inside a white bowl, with the meatballs having a textured, slightly crispy and browned surface. The sauce around them is smooth, speckled with small herbs and spices, filling the gaps between the meatballs. There is a silver spoon placed among the meatballs, partially submerged in the sauce. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Lemon Sauce Pork and Beef Meatballs Recipe is proof that humble ingredients shine when treated right. Each item plays a role – from the blend of meats for flavor and texture, to the wine-soaked bread that locks in juiciness. Let me share a bit about how I think about these ingredients when shopping and prepping.

Ground pork: Brings fat and tenderness to the meatballs, keeping them moist and juicy.
Lean ground beef: Adds hearty beefy flavor without making the mix too greasy.
Egg: Acts as the binder, holding the meatballs together perfectly.
Crustless bread: Soaking it up in white wine creates that soft interior, and the wine adds a subtle tang.
White wine: Not just a soak for bread — it imparts a delicate acidity, balancing richness.
Minced onion and garlic: Classic aromatics that bring warmth and depth.
Ground cumin, parsley, oregano: These herbs and spices add Mediterranean flair and freshness.
Salt and pepper: Essential for seasoning both meatballs and sauce to taste.
Butter and flour: Foundation for the luscious lemon sauce, creating a silky roux base.
Hot water or stock: Dilutes the roux into sauce and adds savory layers if you use stock.
Lemon juice: The star of the sauce, lending bright zing you’ll love. Just go easy at first and adjust.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Lemon Sauce Pork and Beef Meatballs Recipe is how easy it is to tweak to your taste. Whether you like it extra lemony or want to sneak in more herbs, there’s room to make this dish totally yours.

More herbs: I sometimes toss in fresh mint or dill because it freshens up the sauce in a fun way.
Make it spicy: A pinch of chili flakes in the meatball mix adds a subtle kick that my family adores.
Gluten-free: Swap bread for gluten-free crumbs or soaked rice for a gluten-friendly option.
Stock swap: Using chicken or beef stock instead of water amps up flavor if you want a richer sauce.
Meat options: I’ve tried with just beef or with ground lamb for a unique twist – all delicious!

Step-by-Step: How I Make Lemon Sauce Pork and Beef Meatballs Recipe

Step 1: Soak and Mix for Tender Meatballs

Start by soaking your crustless bread in white wine – this little trick keeps your meatballs super tender and adds a subtle tang. I like to tear the bread into smaller pieces before soaking to help it break down faster. After a couple of minutes, mix the soaked bread, pork, beef, egg, spices, onion, and garlic together in a big bowl. Knead the mixture well so everything blends uniformly; it helps the meatballs hold together nicely later on.

Step 2: Shape, Chill, and Sear with Care

Roll the mixture into 15 oval-shaped meatballs, about 65-70 grams each. One of my secrets is refrigerating them for an hour before cooking – this firms them up and makes searing a breeze. When searing, be patient and don’t mess with them for the first 4 minutes; this helps develop that beautiful crust that locks in flavor. Use two forks for gentle turning so they keep their shape.

Step 3: Make the Velvety Lemon Sauce

While the meatballs are resting on paper towels to drain excess oil, start the sauce. Melt butter over moderate heat, and stir in the flour, cooking it for 2-3 minutes until it smells nutty and looks sandy – this is your roux, the base for the sauce. Slowly whisk in hot water or stock, then add lemon juice a little at a time, tasting often so it never gets too sour. This balance is key—always start with less lemon and add more gradually until it sings to your palate.

Step 4: Simmer the Meatballs in Lemon Love

Gently add your meatballs to the sauce, cover with a lid, and let them simmer for about 20 minutes. Turn them once during cooking and scrape the pan occasionally to keep the sauce creamy and prevent sticking. This slow simmer allows the meatballs to soak up that lemony goodness while finishing cooking to juicy perfection. Before serving, taste the sauce and add salt or pepper as needed.

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Tips from My Kitchen

Patience Pays Off: Letting the meatballs chill helps them keep their shape and gives a better sear.
Lemon Juice Care: Always add lemon juice gradually – too much too soon can overpower the sauce.
Don’t Crowded Pan: Give meatballs room to brown without steaming. Sear in batches if needed.
Use Fresh Herbs: Fresh parsley and oregano make a noticeable difference in aroma compared to dried.

How to Serve Lemon Sauce Pork and Beef Meatballs Recipe

Garnishes

I love topping these meatballs with a sprinkle of dried oregano and plenty of freshly ground black pepper. Sometimes, I add a scatter of chopped fresh parsley or a few thin lemon slices for visual pop. These little touches add color and extra layers of herby, bright flavor that make the dish shine.

Side Dishes

This Lemon Sauce Pork and Beef Meatballs Recipe pairs beautifully with creamy mashed potatoes, fluffy rice, or orzo pasta to soak up all that zesty sauce. For a lighter twist, steamed green beans or a crisp Greek salad are my go-to sides that balance comfort with freshness.

Creative Ways to Present

For family gatherings, I’ve served these meatballs stacked on skewers with fresh herbs and lemon wedges on the side – it makes for a great finger-food presentation. You can also spoon the sauce over baked pita triangles or serve it as a warm dip with crusty bread for a fun appetizer variation.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover meatballs and sauce in an airtight container in the fridge. They stay fresh and flavorful for 3-4 days, which is perfect because they don’t usually linger that long in my house!

Freezing

I’ve frozen cooked meatballs and sauce separately in portioned containers. When freezing, wrap the meatballs well and freeze the sauce in a leak-proof jar or bag. They reheat almost as well as fresh, making this recipe a great candidate for meal prep.

Reheating

To reheat, gently warm sauce in a saucepan over low heat, then add meatballs until heated through. This keeps the meatballs tender and the sauce smooth. Microwaving works too, but stirring every 30 seconds prevents drying out or splitting sauce.

FAQs

Can I use just pork or just beef for the meatballs?

Absolutely! Using just pork will yield juicier meatballs while just beef will make them a bit leaner and beefier in flavor. The blend adds a nice balance, but you can customize it to what you have or prefer.
How sour should the lemon sauce be?

That depends on your taste! I recommend starting with 6-8 tablespoons of lemon juice and tasting as you go. Greek cooking loves a bright punch of lemon, but it’s all about finding your personal perfect zing.
Can I make these meatballs ahead of time?

You bet! You can shape the meatballs and refrigerate them for up to 24 hours before cooking, or freeze them raw. This makes dinner prep faster on busy days.
What can I serve with Lemon Sauce Pork and Beef Meatballs?

They’re great with mashed potatoes, rice, or pasta, and don’t forget a crisp salad or steamed green veggies on the side to add freshness to your meal.

Final Thoughts

This Lemon Sauce Pork and Beef Meatballs Recipe is one of those dishes I always get excited about sharing. It’s comforting and bright, straightforward and impressive all at once. From everyday dinners to special occasions, it never fails to bring smiles around my table — and I’m pretty sure you’ll enjoy it just as much. Give it a whirl, and trust me, it will become your new go-to comfort dish!