
This hearty Greek meatball dish combines juicy beef and pork meatballs with a velvety lemon sauce that transforms an ordinary weeknight dinner into something extraordinary. The Keftedes simmered in their tangy sauce create a comforting meal that brings Mediterranean sunshine to your table any time of year.
I first made these Keftedes for my husband on our anniversary after we returned from a trip to Greece. The moment the aroma of herbs and lemon filled our kitchen, we were instantly transported back to that little taverna overlooking the Aegean Sea.
Ingredients
- Ground pork adds richness and prevents the meatballs from becoming dry
- Lean ground beef provides hearty texture and traditional flavor
- Bread soaked in white wine tenderizes the meatballs while adding subtle flavor
- Dried oregano brings authentic Greek character look for Greek oregano if possible
- Cumin adds earthy warmth that complements the bright lemon
- Butter creates a silky base for the lemon sauce
- Lemon juice brightens the entire dish use fresh lemons for best flavor
- Stock enhances the savory depth of the sauce homemade is best but store bought works well
How To Make Keftedes In Lemon Sauce
- Prepare the meatball mixture
- Soak the bread in white wine until softened about 2 minutes. This step is crucial as the wine moistens the bread while adding acidity that tenderizes the meat. In a large bowl combine both meats with the egg herbs spices onion garlic and seasonings. Add the soaked bread breaking it into tiny pieces with your fingers to ensure even distribution.
- Shape and chill the meatballs
- Using slightly damp hands shape about 6570 grams of mixture into oval meatballs. The oval shape is traditional and helps them cook evenly. Place on a plate and refrigerate for an hour this step is essential as it helps the meatballs maintain their shape during cooking and allows flavors to meld.
- Sear the meatballs
- Heat olive oil in a large skillet until shimmering but not smoking. Carefully add meatballs without crowding the pan. Allow them to develop a golden crust before turning about 4 minutes per side. This caramelization creates depth of flavor that will enrich the final sauce. Transfer to paper towels to drain.
- Create the lemon sauce
- In a clean pan melt butter over medium heat until foaming subsides. Sprinkle in flour whisking constantly to prevent lumps. Continue cooking the roux for 23 minutes until it smells nutty and turns sandy blonde. This step cooks out the raw flour taste. Gradually whisk in hot stock and lemon juice creating a smooth velvety sauce.
- Simmer to perfection
- Return the meatballs to the sauce cover and simmer gently for about 20 minutes turning once. The slow simmer allows the meatballs to finish cooking while absorbing the lemony flavor. The sauce will thicken slightly and coat the meatballs beautifully.
My grandmother taught me to add a bit of water to my hands when shaping the meatballs to prevent sticking. She always said the secret to tender keftedes was a gentle touch and patience in the browning step. Those afternoons in her kitchen with the scent of oregano and lemon in the air remain some of my most treasured memories.
The Perfect Balance Of Lemon
The amount of lemon juice can be adjusted according to your taste. Start with 8 tablespoons and taste before adding more. The sauce should have a bright tanginess without overwhelming the meatballs. If you find the sauce too lemony you can balance it with a teaspoon of honey which rounds out the acidity while maintaining the citrus character.

Make Ahead And Storage Tips
These keftedes can be prepared in stages to fit your schedule. The meat mixture can be prepared up to a day ahead and refrigerated. Alternatively shape and freeze raw meatballs on a baking sheet then transfer to freezer bags for up to three months. The cooked dish will keep refrigerated for up to three days in an airtight container. Reheat gently on the stovetop adding a splash of water or stock if the sauce has thickened too much.
Serving Suggestions
In Greece keftedes in lemon sauce are traditionally served with rice to absorb the delicious sauce or with crusty bread for dipping. A simple Greek salad with tomatoes cucumber feta and kalamata olives makes the perfect accompaniment. For a complete feast add tzatziki on the side and finish with honey drizzled Greek yogurt for dessert.

Recipe FAQs
- → Can I make these keftedes ahead of time?
Yes, you can prepare the meatball mixture and shape them up to 24 hours in advance. Keep them covered in the refrigerator until ready to cook. You can also fully cook the dish and reheat it gently, adding a splash of water or stock if the sauce has thickened too much.
- → What can I serve with keftedes in lemon sauce?
These meatballs pair beautifully with rice, orzo pasta, or crusty bread to soak up the delicious sauce. A simple Greek salad, roasted vegetables, or steamed greens make excellent side dishes to complete the meal.
- → Can I substitute the meat in this dish?
While the traditional combination of beef and pork creates the ideal flavor and texture, you can use all beef or substitute lamb for the pork. For a lighter version, ground turkey or chicken can work, though you may want to add a tablespoon of olive oil to the mixture for moisture.
- → How do I know when the meatballs are fully cooked?
The meatballs should reach an internal temperature of 160°F (71°C). If you don't have a thermometer, cut one open - it should be fully cooked through with no pink remaining, while still remaining juicy inside.
- → Can I freeze keftedes in lemon sauce?
Yes, this dish freezes well. Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little water or stock if the sauce needs thinning.
- → Is there a way to make this dish gluten-free?
Absolutely! Replace the regular bread with gluten-free bread and use a gluten-free flour blend or cornstarch for thickening the sauce. Make sure any stock you use is also gluten-free.