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Keftedes in Lemon Sauce Recipe

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4.9 from 63 reviews

Keftedes in Lemon Sauce features tender, spiced Greek meatballs made from a mix of ground pork and beef, simmered in a bright, tangy lemon butter sauce. This comforting and flavorful dish combines traditional Mediterranean herbs and a creamy, citrusy sauce, perfect for a hearty yet refreshing meal.

Ingredients

For The Meatballs:

  • Olive oil, for frying
  • 200 grams (7 ounce) ground pork
  • 400 grams (14 ounce) lean ground beef
  • 1 large egg
  • 100 grams (3.5 ounces) crustless bread
  • 125 ml (½ cup) white wine
  • 100 grams (½ cup) onion, minced
  • 4 garlic cloves, minced
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano + extra to serve
  • 2 teaspoons dried parsley or fresh minced
  • 1 teaspoon fine sea salt + extra for the sauce
  • ½ teaspoon ground black pepper + extra for the sauce

For The Sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups (500 ml) hot water or stock (vegetable, beef, or chicken)
  • 8-10 tablespoons lemon juice

Instructions

  1. Soak the Bread: Tear the crustless bread into smaller pieces and soak it in white wine for a couple of minutes until softened.
  2. Mix the Meatball Ingredients: In a large mixing bowl, combine the ground pork, lean ground beef, egg, minced parsley, oregano, cumin, minced onion, garlic, salt, and pepper. Add the soaked bread, crumbling it as thoroughly as possible into the mixture.
  3. Knead the Mixture: Knead all ingredients together until the mixture is uniform and well combined to ensure the flavors are evenly distributed.
  4. Shape the Meatballs: Form the mixture into 15 oval-shaped meatballs, each weighing approximately 65-70 grams, and place them on a large plate.
  5. Chill the Meatballs: Refrigerate the shaped meatballs for about an hour to allow them to firm up and hold their shape during cooking.
  6. Sear the Meatballs: Heat a generous splash of olive oil in a large skillet or non-stick frying pan over medium heat. Place the meatballs in the pan and sear them undisturbed for the first 4 minutes to develop a golden crust, then carefully turn them using two forks to brown all sides.
  7. Drain Excess Oil: Transfer the seared meatballs to paper towels to absorb any excess oil and set aside while preparing the sauce.
  8. Prepare the Lemon Sauce: In a sauté pan, melt the butter over moderate heat. Add the flour and cook for 2-3 minutes, stirring continuously with a wooden spatula until the mixture turns sandy in color and has a toasted flour aroma.
  9. Add Liquids: Gradually pour in the hot water or stock along with the lemon juice, stirring thoroughly to combine and avoid lumps.
  10. Simmer the Meatballs in Sauce: Add the meatballs to the sauce, cover with a lid, and let them simmer gently for about 20 minutes. Turn the meatballs once during cooking and scrape the pan bottom to prevent sticking. Adjust sauce seasoning as needed with salt and pepper.
  11. Serve: Serve the keftedes warm, generously sprinkled with freshly ground black pepper and dried oregano for an authentic garnish.

Notes

  • Using a mix of ground pork and beef adds flavor and texture contrast to the meatballs.
  • Soaking the bread in white wine adds moisture while imparting subtle depth to the meatballs.
  • Do not disturb the meatballs during the initial searing phase to develop a good crust.
  • The lemon sauce can be adapted using different stocks depending on dietary preferences or availability.
  • For a richer sauce, consider adding a splash of cream or a knob of butter at the end of cooking.
  • Serve with crusty bread or a side of rice or Greek salad for a complete meal.

Find it online: https://forkoria.com/keftedes-in-lemon-sauce-recipe/