Go Back
- 1 lb ground beef or lamb - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tsp dried oregano - 1/2 tsp salt - 1/2 tsp black pepper - 1 large egg, beaten - 1 cup chicken broth - 1/4 cup fresh lemon juice - Zest of 1 lemon - 2 tbsp olive oil - 1 tbsp cornstarch (optional, for thickening) Gathering these ingredients is key for tasty Greek meatballs. Each part plays a role in flavor. The meat, breadcrumbs, and cheese create a base. The herbs and spices add freshness. The lemon sauce brings bright notes that balance the dish. When using ground meat, I prefer beef or lamb. Both offer rich flavors. Breadcrumbs keep the meatballs tender. Parmesan adds a nice cheesy touch. Fresh parsley brightens the taste and looks great. Onions and garlic are vital. They give depth to the meatballs. Dried oregano, salt, and pepper round out the flavors. The beaten egg helps bind everything together. For the sauce, chicken broth forms a savory base. Fresh lemon juice and zest add a burst of acidity. Olive oil gives richness, and cornstarch can thicken the sauce if you like. Each ingredient adds something special to your meal. {{ingredient_image_1}} - In a large bowl, combine the ground beef (or lamb), breadcrumbs, Parmesan cheese, chopped parsley, onion, garlic, oregano, salt, pepper, and beaten egg. Mix until well combined. You want to blend all the flavors nicely. This blend gives your meatballs a rich taste. - Next, form small meatballs, about 1 inch in diameter. Make sure they are evenly sized. This helps them cook at the same rate. Place them on a baking sheet lined with parchment paper. - Preheat your oven to 400°F (200°C). This helps the meatballs cook evenly. While it heats, you can get your meatballs ready. - Bake the meatballs in the preheated oven for about 20 minutes. They should be browned and cooked through. You can check their doneness by cutting one open. It should not be pink inside. - While the meatballs bake, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken broth, fresh lemon juice, and lemon zest. Stir to combine. Bring the mix to a gentle simmer. The lemon gives the sauce a fresh kick. - If you want a thicker sauce, mix 1 tablespoon of cornstarch with a little cold water. This creates a slurry. Gradually whisk it into the simmering sauce until it thickens. - Once the meatballs are done baking, carefully add them to the skillet with the lemon sauce. Make sure they are coated well. - Cook for an additional 5 minutes. Gently spoon the sauce over the meatballs. This helps each meatball soak up that zesty flavor. Enjoy the delicious aroma that fills your kitchen! To make great meatballs, start with the right meat. I suggest using ground beef or lamb. Both options bring rich flavor. You can also mix them for a unique taste. Mixing the meat well is key. Don't rush this step. A good mix ensures the meatballs hold together. It also helps blend the flavors nicely. You might want a thicker sauce. If so, use cornstarch to achieve that. Mix it with a bit of cold water first. Then stir it into the simmering sauce. Want more flavor? Consider adding herbs like dill or mint. A pinch of red pepper flakes can add warmth too. Garnish your meatballs with lemon slices and fresh parsley. This adds a nice touch. As for sides, serve them with rice or a fresh salad. Pita bread is also a great choice. You can even make a meatball sub with them! Pro Tips Use Fresh Herbs: Fresh parsley will enhance the flavor of your meatballs significantly compared to dried herbs. Control the Sauce Thickness: Adjust the amount of cornstarch based on your preference for sauce thickness; start with a little and add more if needed. Don’t Overmix the Meat: When combining the ingredients, mix just until combined to keep the meatballs tender. Experiment with Proteins: For a different flavor, try using ground turkey or chicken instead of beef or lamb. {{image_2}} You can change the meat in the recipe. Try using turkey or chicken instead of beef or lamb. These meats give a lighter taste. They also cut down on fat. For a vegetarian option, use lentils or chickpeas. These provide a great texture and flavor. Just mash them and mix with breadcrumbs and spices. Spices and herbs can change the flavor of your meatballs. Adding cumin or paprika gives a warm kick. Fresh herbs like mint or dill can add a fresh twist. For the sauce, you can swap lemon for lime. This adds a different zing. You might also try a yogurt sauce for creaminess. These meatballs are great with pasta or rice. Serve them over a bed of fluffy rice for a filling meal. You can also make a meatball sub. Just place the meatballs in a crusty roll. Top with tomato sauce and cheese for a tasty sandwich. To store leftovers, let the meatballs cool. Place them in an airtight container. You can also add the lemon sauce for extra flavor. Use a container that seals well to keep moisture in. This helps the meatballs stay fresh longer. You can freeze both uncooked and cooked meatballs. For uncooked meatballs, place them on a baking sheet. Once frozen solid, transfer them to a freezer bag. This keeps them from sticking together. For cooked meatballs, let them cool first. Then, store in a container with sauce. When ready to eat, you can thaw them using the fridge or a microwave. To preserve flavor, the best way to reheat meatballs is gently. Warm them on the stove over low heat. Add a splash of chicken broth or water for moisture. Cover the pan to keep steam in. If using the oven, heat to 350°F (175°C). Bake for about 15 minutes until heated through. Always check the center to make sure they are hot. To keep your meatballs juicy, use ground beef or lamb with some fat. The fat adds moisture. Mix the meat gently with the other ingredients. Over-mixing can make them tough. Adding breadcrumbs soaked in chicken broth also helps. This keeps them soft and moist. Yes! You can use ground turkey or chicken if you prefer. These meats are leaner, so consider adding a bit of olive oil. You can also try plant-based meat for a vegetarian option. The flavor changes, but it's still tasty. Serve these meatballs with warm pita bread or rice. A fresh Greek salad pairs well too. You can also try tzatziki sauce as a dip. It adds a nice cool contrast to the warm meatballs. Cooked meatballs last about three to four days in the fridge. Store them in an airtight container. Make sure they cool down before sealing. If you want them longer, freeze them. They can last up to three months in the freezer. This article covered how to make delicious meatballs with vibrant lemon sauce. We discussed key ingredients like ground beef and fresh herbs. You learned step-by-step instructions for preparing, baking, and pairing with sauce. I shared tips for perfecting your meatballs and creative variations to try. Remember to store leftovers properly and reheating methods to enjoy later. With these insights, you can create tasty meals that impress. Enjoy experimenting and savoring your cooking journey!

Greek Meatballs in 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 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef (or lamb)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 large egg, beaten
  • 1 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1 zest of lemon
  • 2 tbsp olive oil
  • 1 tbsp cornstarch (optional, for thickening)
  • to taste Lemon slices and parsley for garnish

Instructions
 

  • In a large bowl, combine the ground beef (or lamb), breadcrumbs, Parmesan cheese, chopped parsley, onion, garlic, oregano, salt, pepper, and beaten egg. Mix until well combined.
  • Preheat your oven to 400°F (200°C). Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
  • Bake the meatballs in the preheated oven for about 20 minutes, or until they are browned and cooked through.
  • While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add 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 create a slurry, and gradually whisk it into the simmering sauce until thickened.
  • Once the meatballs are done baking, carefully add them to the skillet with the lemon sauce. Cook for an additional 5 minutes, gently spooning the sauce over the meatballs to coat them well.
  • Remove from heat and serve the meatballs warm, garnished with lemon slices and extra parsley.

Notes

Optional cornstarch can be used to thicken the sauce.
Keyword Greek cuisine, lemon sauce, meatballs