Greek Meatballs in Lemon Sauce
Tender meatballs infused with herbs, bathed in a tangy lemon sauce, offering a delightful blend of savory and sour notes.
Ingrédients
Meatball Ingredients
- 1 lb ground beef Can use ground turkey or chicken as a substitute.
- 1/2 cup breadcrumbs Use gluten-free breadcrumbs if necessary.
- 1/4 cup grated Parmesan cheese Can substitute with dairy-free options.
- 1/4 cup chopped parsley Fresh parsley enhances the flavor.
- 1 large egg Acts as a binder for the meatballs.
- 2 cloves garlic, minced Enhances flavor.
- 1 tsp oregano Add more for a stronger flavor.
- Salt and pepper to taste Adjust according to preference.
Sauce Ingredients
- 2 cups chicken broth Use low-sodium for healthier option.
- 2 large lemons, juiced Fresh lemon juice provides the best flavor.
- 2 tbsp olive oil Used for browning meatballs.
Instructions
Preparation
- Gather all the ingredients for the meatballs.
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, and pepper. Mix gently until just combined.
- Roll the mixture into small meatballs, about 1 inch in diameter.
Cooking
- Heat olive oil in a skillet over medium heat until hot.
- Brown the meatballs in the skillet for 4-5 minutes on all sides.
- Add chicken broth to the skillet, scraping up any brown bits from the bottom.
- Bring the broth to a simmer, cover, and let it cook for 5-7 minutes.
- Stir in lemon juice and cook for another 10 minutes.
- Adjust seasoning with salt and pepper before serving.
Serving
- Serve warm, optionally garnished with additional parsley.
Notes
For a kick, try adding spices like cumin or red pepper flakes. Store leftovers in an airtight container for up to 3 days in the refrigerator.