Plate of soft and juicy Greek meatballs in lemon sauce

The Softest and Juiciest Greek Meatballs in Lemon Sauce

BySam
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My Story: How I Discovered These Soft, Juicy Greek Meatballs

I first stumbled on this recipe on a rainy afternoon when I wanted something bright, comforting, and a little nostalgic. The first bite warm, tender meat with a tangy, silky lemon sauce felt like sunshine on a grey day. The aroma of lemon and fresh parsley mixed with sizzling olive oil hooked me immediately, and my family has asked for this version ever since.

What makes it special to me is the contrast: the meatballs stay unbelievably soft and juicy while the avgolemono-style lemon sauce adds a silky citrus lift that cuts through richness. If you enjoy lighter Greek mains too, try this complementary dish: Greek chicken with zucchini noodles.

Why Make This Recipe: What Makes It a Must-Try

  • Comfort-food with a fresh twist: classic meatball satisfaction paired with a bright lemon sauce.
  • Quick enough for weeknights but elegant for guests.
  • Family-approved and forgiving: the mix tolerates gentle hands and short chilling times.
  • Versatile: pan-fry or bake, and easily adapted for gluten-free or lower-carb diets.

You’ll love how the citrusy sauce keeps the dish feeling light while every meatball remains tender and juicy.

Ingredients You’ll Need

For the Meatballs

  • 1 lb (450 g) ground beef (80/20)
  • 1/2 lb (225 g) ground pork (or lamb for more authentic flavor)
  • 1 small onion, finely grated (about 1/2 cup) grating releases moisture and sweetness
  • 2 cloves garlic, minced
  • 1/2 cup fresh breadcrumbs (from 2 slices day-old bread), soaked in 1/4 cup whole milk for 5 minutes then squeezed dry
  • 1 large egg, beaten
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp dried oregano (or 1 tbsp fresh)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil for frying (or as needed)

Notes: Use good-quality meat (fresh, preferably from a butcher) for the best texture. For gluten-free, substitute gluten-free breadcrumbs or 3 tbsp almond flour.

For the Lemon Sauce (Avgolemono-style)

  • 3 cups (720 ml) chicken or vegetable stock (homemade preferred)
  • 2 large eggs
  • 3 tablespoons fresh lemon juice (about 1 large lemon) fresh is essential for bright flavor
  • 1 tablespoon cornstarch (optional helps stability if you plan to reheat)
  • 2 tablespoons unsalted butter or olive oil
  • Salt and freshly ground pepper, to taste

Notes: If you need dairy-free, use olive oil instead of butter. If you prefer a thicker sauce, add the optional cornstarch dissolved in a tablespoon of cold stock.

How to make The Softest and Juiciest Greek Meatballs in Lemon Sauce

Step 1: Prepare the meatball mixture (10–15 minutes plus 20–30 minutes chill)

  1. Grate the onion and squeeze out excess liquid with your hands or a towel to avoid a watery mix.
  2. Soak breadcrumbs in milk for 5 minutes, then squeeze until just moist.
  3. In a large bowl, combine the ground meats, grated onion, garlic, soaked breadcrumbs, beaten egg, parsley, oregano, salt, and pepper. Mix gently with your hands until everything is evenly distributed avoid overmixing so the meatballs stay tender.
  4. Cover and chill 20–30 minutes; chilling firms the mixture and makes shaping easier.

Step 2: Shape the meatballs (5–10 minutes)

  1. Wet your hands and form the mixture into 1–1.25 inch (2.5–3 cm) balls (about 20–24 meatballs). They should feel just packed not dense.

Step 3: Cook the meatballs pan-fry or bake (20–25 minutes)
Option A — Pan-fry (recommended for best crust):

  1. Heat 3 tbsp olive oil in a large skillet over medium-high heat.
  2. Add meatballs in a single layer, not overcrowding the pan. Fry 3–4 minutes per side, turning gently, until golden brown and an instant-read thermometer reads 160°F (71°C) for beef/pork. Transfer to a plate.

Option B — Bake (hands-off):

  1. Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet.
  2. Bake 18–22 minutes until golden and cooked through (160°F / 71°C).

Visual cues: golden-brown exterior, meatballs spring slightly when pressed, juices run clear.

Step 4: Make the lemon sauce (avgolemono) and finish (10 minutes)

  1. In a medium saucepan, bring the stock to a gentle simmer. If using cornstarch, whisk it into 2–3 tablespoons of cold stock first, then stir into the simmering stock to thicken slightly.
  2. In a bowl, whisk the eggs with the lemon juice until frothy and smooth.
  3. Temper the eggs by adding 1/2 cup hot stock to the egg-lemon mixture in a slow, steady stream while whisking constantly. This prevents scrambling.
  4. Slowly pour the tempered mixture back into the saucepan with the simmering stock while stirring constantly. Keep the heat low; do not let the sauce boil. Cook 2–3 minutes until the sauce coats the back of a spoon and is slightly thickened.
  5. Stir in butter or olive oil, then season to taste with salt and pepper. Add the cooked meatballs to the sauce and simmer gently 3–4 minutes so flavors meld and meatballs reheat.

Final check: the sauce should be silky and coat the back of a spoon; meatballs hot through and soft.

Tips & Recipe Variations

  • Use a mix of beef and pork (or lamb) for juiciness and depth of flavor.
  • Don’t overwork the meat mix just until combined to keep meatballs tender.
  • Grate the onion instead of chopping for better integration and moisture control.
  • To prevent sauce curdling, always temper eggs and keep the sauce below boiling.
  • Gluten-free swap: use gluten-free breadcrumbs or 3 tbsp almond flour.
  • Low-carb: replace breadcrumbs with ground pork rinds or almond flour.
  • Vegetarian option: use mashed white beans or cooked lentils + 1/2 cup cooked quinoa as the base; bind with flax egg or regular egg. Make the lemon sauce with vegetable stock.
  • Make-ahead & storage: store meatballs and sauce separately in airtight containers up to 3 days in the fridge. Reheat gently on low heat, adding a splash of stock if needed.
  • Freezing: freeze cooked meatballs on a tray, then transfer to a bag for up to 3 months. Thaw overnight and warm in the sauce.

How to Serve: Best Pairings and Presentation

  • Classic pairings: buttery orzo, steamed rice, or creamy mashed potatoes soak up the sauce beautifully.
  • Lighter options: serve over zucchini noodles or a bed of wilted spinach.
  • Sides: Greek salad, roasted lemon potatoes, or charred vegetables.
  • Drinks: crisp white wine (Assyrtiko or Sauvignon Blanc) or a light red (Pinot Noir).
  • Plating tip: spoon sauce onto the plate first, nestle meatballs on top, drizzle extra sauce, and finish with chopped parsley and thin lemon slices for brightness.
  • Nutrition note: Serves 4; approximate calories per serving ~420–520 kcal depending on meat choice and sides.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Cook the meatballs and sauce separately, refrigerate up to 3 days. Reheat gently and combine just before serving.

Q: Can I freeze the leftovers?
A: Yes. Freeze meatballs (cooked) for up to 3 months. Freeze sauce in a separate container; when reheating, whisk gently and add a little stock if the sauce thickens.

Q: What can I use instead of eggs in the sauce?
A: Avgolemono relies on eggs for its silky texture. For an egg-free version, create a lemony beurre blanc-style sauce (use butter/olive oil and cornstarch for body) or use a vegan cream alternative with lemon.

Q: How do I prevent the sauce from becoming watery?
A: Reduce the stock slightly before adding the egg mixture, or whisk 1 tbsp cornstarch with cold water and add before tempering the eggs. Simmer gently to evaporate excess liquid.

Q: Can I make these meatballs vegetarian or dairy-free?
A: Yes. Use a bean or lentil base for vegetarian meatballs and olive oil instead of butter for dairy-free sauce.

Review: Readers’ Rave About These Keftedes

“These are hands-down the softest meatballs I’ve ever made the lemon sauce is addictive. We served them over orzo and everyone went back for seconds. A new family favorite!” – Maria P.

Conclusion

This recipe brings together the comforting, familiar texture of home-style meatballs and the bright elegance of a lemony avgolemono sauce. It’s a dish that gathers people around the table simple to make, impressive to serve, and endlessly adaptable. If you want to compare traditional variations or see another take on Greek meatballs in lemon sauce, check this detailed version: Meatballs In Lemon Sauce (Greek Keftedes) – Real Greek Recipes.

Enjoy making these soft, juicy keftedes and please share how yours turn out or any tweaks you made.

Sam
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