Description
Keftedes in Lemon Sauce is a traditional Greek dish featuring tender pork and beef meatballs simmered in a tangy lemon butter sauce. This recipe combines aromatic herbs and spices, creating a flavorful and comforting meal perfect for lunch or dinner.
Ingredients
Scale
For The Meatballs:
- 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
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
Instructions
- Prepare the Bread: Soak the crustless bread torn into smaller pieces in white wine for a couple of minutes until softened.
- Mix Meatball Ingredients: In a mixing bowl, combine ground pork, lean ground beef, egg, parsley, oregano, cumin, onion, garlic, salt, and pepper. Add the soaked bread, crumbling it as much as possible, and knead until the mixture is uniform.
- Shape Meatballs: Form 15 oval-shaped meatballs, about 65-70 grams each, and place them on a large plate. Refrigerate for about an hour to firm up and hold their shape.
- Sear Meatballs: Heat a generous splash of olive oil in a large skillet or non-stick frying pan. Sear the meatballs on both sides to develop color, allowing 4 minutes before flipping to avoid disturbing them. Use two forks to turn meatballs gently.
- Drain Meatballs: Transfer seared meatballs to paper towels to absorb excess oil, then set aside while preparing the sauce.
- Make the Sauce: In a sauté pan, melt butter over moderate heat. Add flour and cook for 2-3 minutes, stirring constantly until the mixture becomes sandy in color and smells like toasted flour.
- Add Liquids: Gradually pour in hot water or stock and lemon juice, stirring well to combine and form a smooth sauce.
- Simmer Meatballs: Add the meatballs into the sauce, cover with a lid, and simmer for about 20 minutes, turning once and scraping the pan bottom occasionally to prevent sticking. Taste the sauce and adjust seasoning with salt, pepper, and additional lemon juice as desired.
- Serve: Serve warm, garnished with freshly ground pepper and a sprinkling of dried oregano.
Notes
- Start with 6-8 tablespoons of lemon juice and add more after tasting the sauce to achieve your preferred level of tartness, as Greeks prefer their dishes quite lemony.
- Refrigerating the meatballs before cooking helps them hold their shape and results in better texture.
- Using a mix of white wine and soaked bread adds moisture and flavor to the meatballs.
- For richer flavor, use chicken or beef stock instead of water in the sauce.
- Turn meatballs carefully during cooking to avoid breaking them apart.
Nutrition
- Serving Size: 1 meatball
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 50 mg
