Greek Meatballs with Lemon Sauce
Savor the irresistible flavors of the Mediterranean with these Greek Meatballs with Lemon Sauce, a perfect blend of tender, spiced meat and creamy citrus goodness. Juicy meatballs made with a mix of ground beef and pork are seasoned with fresh parsley, oregano, cumin, and garlic for an authentic Greek-inspired taste. Simmered in a velvety lemon sauce enhanced with Greek yogurt and dill, this dish delivers a bright, tangy punch that pairs beautifully with rice, pasta, or crusty bread. Ready in just 45 minutes, this comforting yet elegant recipe is an excellent choice for weeknight dinners or special occasions. Bursting with vibrant ingredients and hearty textures, these Greek meatballs are a must-try for anyone seeking bold Mediterranean flavors.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 60 ml Milk
- 3 cloves Garlic, minced
- 1 medium Red onion, finely grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 2 Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 500 ml Chicken broth
- 4 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 120 ml Greek yogurt
- 1 tablespoon Fresh dill, chopped
Instructions
In a small bowl, combine the breadcrumbs and milk. Let the breadcrumbs soak for 5 minutes until softened.
In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, minced garlic, grated red onion, parsley, oregano, cumin, eggs, salt, and black pepper. Mix thoroughly with your hands or a spoon until well combined.
Form the mixture into meatballs, roughly the size of a golf ball, and place them on a tray or plate.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until browned on all sides and fully cooked through. Transfer the cooked meatballs to a plate and set aside.
In the same skillet, pour in the chicken broth and bring it to a simmer. Add the lemon juice.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually stir this into the broth, whisking constantly, until the sauce starts to thicken.
Lower the heat and stir in the Greek yogurt until the sauce is smooth and creamy. Add the chopped dill and mix well.
Return the meatballs to the skillet and spoon the lemon sauce over them. Simmer for 3-5 minutes until the meatballs are heated through and well coated.
Serve the meatballs with the lemon sauce over rice, pasta, or with crusty bread for dipping. Optionally, garnish with additional fresh dill or parsley.
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 5853 mg | 254% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 22.9 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 540 mg | 42% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2451 mg | 52% | |
*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.
