Greek Meatballs with Artichokes and Lemon Sauce
Transport your taste buds to the Mediterranean with these tender, flavorful Greek Meatballs with Artichokes and Lemon Sauce. Made with a blend of ground lamb or beef, aromatic herbs like parsley and dill, and warm spices including cumin and oregano, these juicy meatballs are seared to perfection before being simmered alongside tender artichoke hearts. A luscious lemon sauce, thickened with a touch of cornstarch, ties the dish together with a bright and tangy finish. Perfect for an effortless weeknight dinner or an elegant weekend gathering, this recipe is ready in just an hour and pairs beautifully with rice, orzo, or crusty bread for soaking up every last drop of the savory citrusy sauce. With its bold flavors and fresh ingredients, this dish captures the essence of authentic Greek cuisine.
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Recipe Information
Ingredients
- 500 g Ground lamb or beef
- 1 small, finely chopped Onion
- 2 minced Garlic cloves
- 30 g, finely chopped Fresh parsley
- 15 g, finely chopped Fresh dill
- 60 g Breadcrumbs
- 1 large Egg
- 1 tsp Ground cumin
- 1 tsp Ground oregano
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil
- 400 g, drained and halved Artichoke hearts (jarred or canned)
- 500 ml Chicken broth
- 60 ml Lemon juice
- 1.5 tbsp Cornstarch
- 2 tbsp Water
Instructions
In a large bowl, combine the ground lamb or beef, chopped onion, minced garlic, parsley, dill, breadcrumbs, egg, cumin, oregano, 1 tsp salt, and black pepper. Mix well until evenly combined.
Using your hands, shape the mixture into meatballs about the size of a golf ball (approximately 4 cm in diameter). Place them on a plate or tray as you work.
Heat 2 tbsp of olive oil in a large skillet or sauté pan over medium heat. Add the meatballs in batches and cook for 6-8 minutes, turning occasionally, until browned on all sides. Transfer the browned meatballs to a plate and set aside.
In the same skillet, add 1 tbsp of olive oil if needed. Add the artichoke hearts and sauté for 3-4 minutes, until they are lightly golden.
Pour the chicken broth into the skillet, scraping the bottom of the pan to deglaze. Bring the broth to a simmer, then return the meatballs to the skillet, nestling them among the artichoke hearts.
Cover the skillet with a lid and reduce the heat to medium-low. Simmer for 15-20 minutes, or until the meatballs are cooked through and tender.
In a small bowl, whisk together the lemon juice, cornstarch, and water until smooth. Gradually stir this mixture into the skillet.
Increase the heat to medium and cook for 3-5 minutes, stirring gently, until the sauce thickens and coats the meatballs and artichokes.
Taste the sauce and adjust seasoning with the remaining 0.5 tsp salt, if needed.
Serve the meatballs and artichokes hot, garnished with extra fresh parsley or dill if desired. Pair with rice, orzo, or crusty bread to enjoy the zesty lemon sauce.
Nutrition Facts
Calories |
2207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 620 mg | 206% | |
| Sodium | 6485 mg | 282% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 13.6 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 342 mg | 26% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2619 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
