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- 1 pound ground beef (or lamb, if preferred) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, finely chopped - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and freshly ground black pepper to taste - 1 large egg, beaten - 2 tablespoons olive oil (for frying) - 1 1/2 cups low-sodium chicken broth - 1/4 cup freshly squeezed lemon juice - Zest of 1 lemon - 1 tablespoon cornstarch (optional, for thickening) - Use lamb instead of beef for a richer taste. - Swap Parmesan with feta for a tangy twist. - If you lack fresh parsley, try dried herbs. - Use vegetable broth for a lighter sauce. - For a thicker sauce, add more cornstarch. These ingredients bring life to Greek meatballs. Each one plays a role in flavor and texture. The meat creates a hearty base, while the herbs add freshness. The lemon sauce brightens it all up. Enjoy exploring these options to make this dish your own! {{ingredient_image_2}} Start by gathering all the ingredients. In a large bowl, mix the ground beef (or lamb), breadcrumbs, grated Parmesan cheese, chopped parsley, dried oregano, garlic powder, onion powder, and a good pinch of salt and pepper. Use your hands or a spatula to blend these well. Next, add the beaten egg to the mix. Combine everything until it forms a smooth mixture. Now, shape the mixture into small meatballs about one inch wide. Make sure they are all the same size for even cooking. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, gently place the meatballs in the pan. Do this in batches to avoid crowding. Cook them for about 5 to 7 minutes, turning them every so often. You want them browned on all sides. After they are cooked, transfer the meatballs to a plate and let them rest while you prepare the sauce. In the same skillet, pour in the chicken broth, lemon juice, and lemon zest. Stir these together and bring the mixture to a gentle simmer. If you want a thicker sauce, mix the cornstarch with a little cold water and add it to the sauce. Let it cook for a few minutes until it thickens. Carefully return the meatballs to the skillet, making sure they are covered in the sauce. Cover the skillet and let them simmer for 10 to 15 minutes. This step helps the meatballs soak up the bright lemon flavor. Before you serve, taste the sauce and add more salt and pepper if needed. To cook meatballs well, always shape them evenly. This helps them cook at the same rate. Use a meat thermometer; the inside should reach 160°F for beef or lamb. Sear them in a hot pan with olive oil first. This locks in flavor and juices. Let them rest after cooking. This keeps them moist and tasty. To boost lemon flavor, use fresh lemon juice and zest. The zest adds a bright note that makes the sauce pop. You can also add lemon slices while simmering. This infuses more citrus aroma. A touch of lemon zest on top before serving adds a nice finish. It brightens the look and taste of the dish. One common mistake is overcooking the meatballs. This can make them dry and tough. Do not skip the resting step; it’s key for juiciness. Avoid using old spices; fresh ingredients ensure the best flavor. Another mistake is not seasoning enough. Taste the sauce and adjust it before serving. This ensures a balanced and delicious meal. Pro Tips Use Fresh Herbs: Fresh parsley adds a vibrant flavor to the meatballs. If possible, choose fresh over dried for the best taste. Don’t Overcrowd the Pan: Fry meatballs in batches to ensure they brown evenly. Overcrowding can lead to steaming instead of browning. Adjust the Sauce: Taste the lemon sauce before serving and adjust seasoning as needed. A pinch of sugar can balance the acidity if desired. Serve with Accompaniments: Pair these meatballs with fluffy rice or crusty bread to soak up the delicious lemon sauce for a complete meal. {{image_4}} You can use ground beef or lamb for this recipe. Beef gives a rich taste. Lamb offers a unique, gamey flavor. Both meats work well with lemon sauce. Try them both and see which one you like more! If you want a meat-free option, use chickpeas or lentils. Mash them up and mix with breadcrumbs and spices. You can also use mushrooms for a hearty texture. These options keep the dish light and fresh. Feel free to play with the sauce. Add capers for a briny kick. You can also mix in some diced tomatoes for added flavor. A splash of white wine can enhance the sauce too. Be creative and make it your own! To store leftover meatballs, first, allow them to cool. Place the meatballs and sauce in a container. Make sure the container is airtight to keep the meatballs fresh. You can store them in the fridge for 3 to 4 days. If you plan to eat them later, it’s best to freeze them. To freeze meatballs, place them in a single layer on a baking sheet. Freeze them until solid, then transfer them to a freezer bag. This helps prevent them from sticking together. You can freeze them for up to 3 months. When ready to eat, thaw them in the fridge overnight. Reheat them in a skillet over low heat until warmed through. You can also microwave them for quick reheating. Use glass or plastic containers with tight-fitting lids for best results. Glass containers are great for reheating because they can go in the oven or microwave. Plastic containers are lightweight and easy to stack. Avoid using flimsy bags as they can leak and cause a mess. Make sure all containers are clean and dry before storing your meatballs. Yes, you can make Greek meatballs ahead of time. Prepare the meatballs and store them in the fridge for up to 24 hours. This helps the flavors blend. You can also freeze them. Place uncooked meatballs on a baking sheet and freeze until firm. Then, transfer them to a freezer bag. You can cook them directly from frozen, adding a few extra minutes to the cooking time. Greek meatballs in lemon sauce pair well with many sides. Here are a few ideas: - Fluffy rice - Crusty bread - Greek salad - Steamed vegetables - Quinoa These sides soak up the tasty lemon sauce and add balance to your meal. To make the sauce less tangy, you can add a bit of sugar or honey. Start with a teaspoon and taste. You can also add more chicken broth to dilute the lemon juice. If you want a creamier sauce, stir in a splash of heavy cream or Greek yogurt. This will soften the tang and add richness. Yes, you can bake the meatballs. Preheat your oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper. Bake for about 20 minutes or until browned and cooked through. Baking gives a healthier option and keeps the meatballs moist. After baking, you can still add them to the lemon sauce for flavor. This post covered Greek meatballs, from key ingredients to cooking tips. You learned how to mix, cook, and sauce meatballs for tasty results. I shared variations, storage tips, and answers to common questions. Enjoy making this dish. It blends flavor, texture, and tradition in every bite. Move beyond basics and explore your creativity in the kitchen. Your family and friends will love these meals you create!

Greek Meatballs in a Zesty Lemon Sauce

Delicious meatballs made with ground beef or lamb, served in a tangy lemon sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef (or lamb, if preferred)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and freshly ground black pepper
  • 1 large egg, beaten
  • 2 tablespoons olive oil (for frying)
  • 1 1/2 cups low-sodium chicken broth
  • 1/4 cup freshly squeezed lemon juice
  • 1 lemon Zest of
  • 1 tablespoon cornstarch (optional, for thickening)
  • to garnish Additional fresh parsley

Instructions
 

  • In a large mixing bowl, combine the ground beef (or lamb), breadcrumbs, grated Parmesan cheese, chopped parsley, dried oregano, garlic powder, onion powder, and a generous pinch of salt and pepper. Using your hands or a spatula, mix these ingredients together until well combined.
  • Pour the beaten egg into the mixture, and continue to mix until everything is evenly incorporated, forming a cohesive mixture.
  • With your hands, shape the mixture into small meatballs, about 1 inch in diameter, ensuring they are uniform in size for even cooking.
  • In a large skillet, heat the olive oil over medium heat. Once hot, gently add the meatballs in batches, ensuring not to overcrowd the pan. Cook for approximately 5-7 minutes, turning occasionally to brown all sides evenly. Once browned, remove the meatballs from the skillet and place them on a plate to rest.
  • Using the same skillet, add the chicken broth, freshly squeezed lemon juice, and lemon zest. Stir to combine and bring the mixture to a gentle simmer, allowing the flavors to meld.
  • If you prefer a thicker sauce, mix the cornstarch with a small amount of cold water to create a slurry, then slowly stir it into the simmering sauce. Cook for an additional few minutes until the sauce has thickened to your desired consistency.
  • Carefully return the meatballs to the skillet, ensuring they are submerged in the lemon sauce. Cover the skillet and let the meatballs simmer in the sauce for about 10-15 minutes, enabling them to absorb the bright lemon flavors.
  • Before serving, taste the sauce and adjust the seasoning with salt and pepper if needed.

Notes

Serve with rice or crusty bread to soak up the sauce.
Keyword comfort food, Greek cuisine, lemon sauce, meatballs