Greek Meatballs in Lemon Sauce

$- 1 pound ground beef or lamb - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 teaspoon dried oregano - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - 1 1/2 cups chicken broth - 1 egg, beaten - 1 tablespoon cornstarch (optional for thickening) The mix of these ingredients makes Greek meatballs so tasty. Ground beef or lamb gives them a rich flavor. Breadcrumbs help hold the meatballs together. Parmesan cheese adds a nice saltiness. Fresh parsley brings color and a hint of freshness. The lemon juice and zest give a bright, zesty kick. The dried oregano, garlic powder, and onion powder add depth to the flavor. Salt and pepper help bring all the tastes together. Olive oil is essential for frying. Chicken broth forms the base of the sauce. The beaten egg acts as a binder. Cornstarch can help thicken the sauce, but it is optional. Using these ingredients will make your dish shine. It’s simple, yet each item plays a vital role. As you cook, you’ll notice how they work together to create something special. {{ingredient_image_1}} - First, combine 1 pound of ground beef, 1/2 cup breadcrumbs, and 1/4 cup grated Parmesan cheese in a large bowl. - Add 1/4 cup of chopped fresh parsley, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. - Add salt and pepper to taste. Mix everything well. - Now, add 1 beaten egg to the mixture. Mix it thoroughly until it is all combined. - Shape the mixture into small meatballs, about 1 inch wide. - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Add the meatballs in batches. Cook them for about 5-7 minutes until they are browned on all sides. - Once browned, remove the meatballs from the skillet and set them aside. - In the same skillet, pour in 1 1/2 cups of chicken broth, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. - Bring it to a gentle simmer. - If you want a thicker sauce, mix 1 tablespoon of cornstarch with a little cold water to make a slurry. Stir it into the sauce. Cook for a few minutes until it thickens. - Return the browned meatballs to the skillet. - Cover and let them simmer in the sauce for about 10-15 minutes. This helps them absorb the bright lemon flavor. - Taste the sauce and adjust seasoning if needed. - To get brown meatballs, use medium heat. This helps the meat cook evenly. - Simmer meatballs in sauce for 10-15 minutes. This makes them tasty and tender. - Taste the sauce before serving. Adjust the salt and pepper if needed. - Consider adding minced garlic or fresh herbs. These will make the dish even better. - Garnish the dish with chopped parsley and lemon wedges. This adds color and freshness. - Serve the meatballs over rice or with crusty bread. Both options soak up the delicious sauce. Pro Tips Use Fresh Herbs: Fresh parsley adds a vibrant flavor to the meatballs and sauce, making the dish truly authentic. Don’t Overcrowd the Pan: Fry the meatballs in batches to ensure they brown evenly and maintain their shape. Adjust Lemon Flavor: If you prefer a milder lemon taste, start with less juice and gradually add more to suit your palate. Serve with Sides: These meatballs pair beautifully with rice, crusty bread, or a fresh Greek salad for a complete meal. {{image_2}} You can swap the ground beef with ground turkey or chicken. This change makes the dish lighter while keeping it tasty. If you need a gluten-free option, use gluten-free breadcrumbs. They work well in the meatball mixture and keep the texture nice. For a fun twist, add crumbled feta cheese to the meatballs. This gives them a creamy texture and a salty kick. You can also mix in different herbs like mint or dill. These herbs enhance the dish and add a fresh touch. You can serve these meatballs with many different sides. Try pasta or couscous for a filling meal. For a fun lunch, make a meatball wrap or sandwich. Use pita bread or a soft roll and add fresh veggies. This way, you create a delicious and easy meal that everyone will love. To store leftovers, keep them in an airtight container. This helps keep the meatballs fresh. You can store them in the fridge for up to three days. If you want to enjoy them later, plan ahead! You can freeze the meatballs and sauce together. First, let them cool completely. Then, place them in a freezer-safe container or bag. They will stay fresh for up to three months. When you're ready to eat, thaw them overnight in the fridge. To reheat, put the frozen meatballs in a pot. Add a splash of chicken broth to keep them moist. Heat them on low until warmed through. The best method for reheating is on the stove. Use low heat to avoid drying them out. Stir gently and add a bit of broth if needed. This keeps the meatballs tender and juicy. You can also use the microwave, but be cautious. Heat them in short bursts and check often to prevent drying. It takes about 40 minutes to cook Greek meatballs. This includes 15 minutes for prep and 25 minutes for cooking. You mix the ingredients and form the meatballs first. Then, you brown them in a skillet. After that, you make the lemon sauce and let the meatballs simmer. The time flies when you smell that lemony goodness! Yes, you can make these meatballs gluten-free. Use gluten-free breadcrumbs instead of regular ones. You can also use ground oats or crushed rice crackers. Both options work well. Just make sure all other ingredients are gluten-free too. This way, everyone can enjoy this tasty dish! You have many options for side dishes. Here are some great choices: - Rice or couscous: These soak up the lemon sauce well. - Crusty bread: Perfect for dipping in the sauce. - Greek salad: Fresh veggies balance the rich flavors of the meatballs. - Roasted vegetables: A colorful and healthy addition to the meal. Feel free to mix and match! In this blog post, I shared how to make Greek meatballs in lemon sauce using simple, fresh ingredients like ground beef or lamb, breadcrumbs, and lemon. You learned to mix, shape, and cook meatballs, creating a delightful sauce that enhances their flavor. Remember, you can adapt this recipe to your taste with different herbs or serving options. Enjoy these meatballs with rice, pasta, or in a wrap. I hope you make this dish and impress your friends and family!$

Greek Meatballs in Lemon Sauce

Delicious meatballs made with ground beef or lamb, served in a tangy lemon sauce.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 pound ground beef (or lamb, if preferred)
0.5 cup breadcrumbs
0.25 cup grated Parmesan cheese
0.25 cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon garlic powder
0.5 teaspoon onion powder
to taste Salt and pepper
1 large egg, beaten
2 tablespoons olive oil (for frying)
1.5 cups chicken broth
0.25 cup fresh lemon juice
1 each Zest of 1 lemon
1 tablespoon cornstarch (optional, for thickening)
for garnish Fresh parsley

Instructions

In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped parsley, oregano, garlic powder, onion powder, salt, and pepper. Mix well.
Add the beaten egg to the mixture and combine until everything is evenly incorporated.
Shape the mixture into small meatballs, about 1 inch in size.
In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, pour in the chicken broth, lemon juice, and lemon zest. Bring to a gentle simmer.
If you prefer a thicker sauce, mix the cornstarch with a little cold water to make a slurry and stir it into the sauce. Cook for a few minutes until thickened.
Return the meatballs to the skillet, cover, and let them simmer in the sauce for about 10-15 minutes, allowing them to absorb some of the lemon flavor.
Taste and adjust seasoning as necessary.

Notes

Serve with rice or crusty bread for a complete meal.

Keyword Greek cuisine, lemon sauce, meatballs