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Plate of Greek meatballs in lemon sauce garnished with herbs

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.
Imprimer la recette Épingler la recette
Préparation 20 minutes
Cuisson 30 minutes
Temps total 50 minutes
Portions: 4 servings
Plat: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Préparation 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.

Préparation
 

Preparation
  1. Gather all the ingredients for the meatballs.
  2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, oregano, salt, and pepper. Mix gently until just combined.
  3. Roll the mixture into small meatballs, about 1 inch in diameter.
Cooking
  1. Heat olive oil in a skillet over medium heat until hot.
  2. Brown the meatballs in the skillet for 4-5 minutes on all sides.
  3. Add chicken broth to the skillet, scraping up any brown bits from the bottom.
  4. Bring the broth to a simmer, cover, and let it cook for 5-7 minutes.
  5. Stir in lemon juice and cook for another 10 minutes.
  6. Adjust seasoning with salt and pepper before serving.
Serving
  1. Serve warm, optionally garnished with additional parsley.

Notes et conservation

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.