Keftedes In Lemon Sauce (Print)
Juicy Greek meatballs simmered in a velvety lemon sauce, combining beef and pork with aromatic herbs for an authentic Mediterranean dish.
# Ingredients:
→ For The Meatballs
01 -
Olive oil for frying
02 -
200 grams ground pork
03 -
400 grams lean ground beef
04 -
1 large egg
05 -
100 grams crustless bread
06 -
125 ml white wine
07 -
100 grams onion, minced
08 -
4 garlic cloves, minced
09 -
½ teaspoon ground cumin
10 -
1 teaspoon dried oregano, plus extra for garnish
11 -
2 teaspoons dried or fresh parsley, minced
12 -
1 teaspoon fine sea salt, plus extra for the sauce
13 -
½ teaspoon ground pepper, plus extra for the sauce
→ For The Sauce
14 -
4 tablespoons butter
15 -
4 tablespoons all-purpose flour
16 -
500 ml hot water or stock (vegetable, beef, or chicken)
17 -
8-10 tablespoons lemon juice
# Directions:
01 -
Tear the crustless bread into smaller pieces and soak in white wine for a couple of minutes.
02 -
In a large mixing bowl, combine ground pork, ground beef, egg, parsley, oregano, cumin, minced onion, minced garlic, salt, and pepper.
03 -
Add the wine-soaked bread to the meat mixture, crumbling it as much as possible.
04 -
Knead thoroughly until all ingredients are uniformly incorporated.
05 -
Form approximately 15 oval-shaped meatballs, each weighing about 65-70 grams, and arrange on a large plate.
06 -
Chill the meatballs in the refrigerator for about an hour to firm up and maintain their shape during cooking.
07 -
Heat a generous splash of olive oil in a large skillet. Sear the meatballs on each side until browned, allowing at least 4 minutes before turning them with two forks.
08 -
Transfer the seared meatballs to paper towels to remove excess oil.
09 -
In a sauté pan, melt butter over medium heat. Add flour and cook for 2-3 minutes, stirring continuously with a wooden spatula until the mixture turns sandy in color and smells toasted.
10 -
Gradually pour in the hot water or stock and lemon juice, stirring well to prevent lumps from forming.
11 -
Return the meatballs to the sauce, cover with a lid, and simmer for about 20 minutes. Turn the meatballs once during cooking and scrape the bottom of the pan to prevent sticking. Taste and adjust seasoning if necessary.
12 -
Serve the meatballs warm with plenty of freshly ground pepper and a sprinkle of dried oregano on top.
# Notes:
01 -
The sauce should have a velvety consistency. If it's too thick, add more water or stock; if too thin, continue to simmer uncovered until it reaches the desired thickness.