Name: The Softest and Juiciest Greek Meatballs in Lemon Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Greek
Ingredients: 500g ground beef; 500g ground pork; 1 onion, finely grated; 2 cloves garlic, minced; 2 eggs; 1 cup breadcrumbs; 1/2 cup milk; 1/4 cup chopped fresh parsley; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil (for frying); 2 tbsp flour (for dusting); 2 tbsp flour (for sauce); 2 cups chicken or vegetable broth; 1/3 cup fresh lemon juice; 2 tbsp butter

Greek cuisine has always had a special place in my heart, and if there’s one dish that never fails to impress, it’s these soft, juicy meatballs drenched in a rich, tangy lemon sauce. I first discovered this comforting recipe on a trip through the Peloponnese, where locals welcomed me with warm smiles and even warmer plates of food. Since then, this dish has become a go-to in my kitchen whenever I need something both cozy and full of flavor.

The key to this recipe is texture and balance. The meatballs are tender and melt-in-your-mouth thanks to a few simple tricks, and the lemon sauce adds a brightness that lifts the entire dish. It’s ideal for family dinners, casual gatherings, or even meal prep—you’ll find yourself coming back to it more often than you expect.

Why You’ll Love This Greek Meatball Recipe

These Greek meatballs are incredibly flavorful and soft, making them stand out from the typical meatball. The lemon sauce isn’t just a sidekick—it’s a star in its own right, giving every bite a refreshing zing. Whether you’re craving a comforting meal or looking to introduce Mediterranean flavors into your routine, this dish checks all the boxes: easy, delicious, and surprisingly elegant.

What Kind of Ground Meat Should I Use?

Traditionally, Greek meatballs (keftedes) are made with ground beef or a mix of beef and pork. I personally like to use a 50/50 blend for the juiciest result, but ground lamb or even chicken can work in a pinch. Just remember, the fat content is crucial—lean meat might leave you with dry results, so aim for at least 15–20% fat.

Options for Substitutions

If you’re avoiding red meat, ground turkey or chicken are great alternatives—just be sure to add a bit of olive oil to the mix to keep things moist. You can also swap out breadcrumbs for oats or gluten-free crumbs if needed. For the lemon sauce, dairy-free butter and vegetable broth work well if you’re keeping it plant-forward. The versatility of this recipe means you can adapt it to suit nearly any dietary need without sacrificing flavor.

Ingredients for The Softest and Juiciest Greek Meatballs in Lemon Sauce

Ground meat (beef and pork blend): This combination gives the meatballs their ideal tenderness and depth of flavor.
Onion (finely grated): Adds moisture and a savory base to the meatball mixture.
Garlic (minced): Enhances the aromatic profile and brings authentic Mediterranean flavor.
Eggs: Act as a binder to hold everything together while adding richness.
Breadcrumbs: Help to absorb moisture and keep the meatballs light and fluffy.
Milk: Softens the breadcrumbs and ensures the meatballs don’t dry out.
Fresh parsley (chopped): Offers a burst of freshness and balances the richness.
Dried oregano: A traditional Greek herb that infuses every bite with earthy, herby notes.
Salt and pepper: Essential for seasoning.
Olive oil: For frying the meatballs and adding a slight crispness to the exterior.
Flour: Used for lightly dusting the meatballs before frying and for thickening the lemon sauce.
Chicken or vegetable broth: Forms the base of the lemon sauce, giving it body and flavor.
Lemon juice (freshly squeezed): The star of the sauce—bright, tangy, and unmistakably Greek.
Butter: Adds silkiness and richness to the lemon sauce.

Step 1: Prepare the Meatball Mixture

In a large bowl, combine the ground meat, grated onion, minced garlic, eggs, breadcrumbs, milk, parsley, oregano, salt, and pepper. Mix gently using your hands or a fork—just until everything is incorporated. Avoid overmixing, which can make the meatballs tough.

Step 2: Shape the Meatballs

With wet hands, form the mixture into small oval or round meatballs (about 1.5 inches in diameter). Set them on a tray and lightly dust with flour. This helps them form a nice crust during cooking and also thickens the sauce later.

Step 3: Fry the Meatballs

Heat olive oil in a large skillet over medium heat. Working in batches, add the meatballs and cook until browned on all sides, about 6–8 minutes total. They don’t need to be cooked through—just golden and crisp on the outside. Remove and set aside on a plate.

Step 4: Make the Lemon Sauce

In the same pan, reduce heat to medium-low. If there’s excess oil, wipe out most of it, leaving just a tablespoon. Add 1–2 tablespoons of flour and stir for about a minute to cook off the raw taste. Slowly pour in the broth while whisking continuously to avoid lumps.

Step 5: Add Lemon and Butter

Once the sauce starts to simmer and thicken, stir in the fresh lemon juice and butter. Keep whisking until it becomes smooth and silky. Taste and adjust seasoning if needed.

Step 6: Return Meatballs to Pan

Place the browned meatballs back into the lemon sauce. Spoon some sauce over them, cover the pan, and simmer on low heat for 15–20 minutes, or until the meatballs are fully cooked and infused with the lemony flavor.

Step 7: Serve Hot

Garnish with extra parsley or a drizzle of olive oil, and serve the meatballs hot, ideally over rice, mashed potatoes, or crusty bread to soak up the luscious sauce.

How Long to Prepare The Softest and Juiciest Greek Meatballs in Lemon Sauce

Preparation Time: Mixing and shaping the meatballs takes about 20 minutes. This includes finely grating the onion, mincing the garlic, and assembling all the ingredients. If you’re organized and have everything prepped, it might take even less.

Cooking Time: Browning the meatballs and preparing the lemon sauce takes another 30–35 minutes. This includes frying the meatballs in batches and simmering them gently in the sauce until fully cooked and tender. Altogether, the dish is ready in under an hour.

Tips for Perfect Greek Meatballs in Lemon Sauce

Use a combination of beef and pork for the best flavor and moisture.
Grate the onion instead of chopping it—it melts into the mixture and keeps the meatballs soft.
Wet your hands before shaping to prevent sticking.
Lightly dust with flour before frying; it helps develop a crust and contributes to the sauce’s texture.
Let the sauce simmer gently; boiling can cause it to split or become too thick.

Watch Out for These Mistakes While Cooking

Overmixing the meat: This leads to tough meatballs. Mix just until combined.
Using too lean meat: Fat is essential for juiciness. Stick with meat that has some fat content.
Skipping the flour dusting: It may seem minor, but it adds body to the sauce.
Cooking too hot: Fry over medium heat to prevent burning the exterior before the inside is cooked.
Adding lemon too early: Wait until after the broth simmers to stir in the lemon juice. This keeps it bright and fresh.

What to Serve With Greek Meatballs in Lemon Sauce?

1. Lemon Herb Rice

A simple side that enhances the citrusy flavor of the sauce.

2. Crusty Bread

Perfect for soaking up every drop of that velvety lemon sauce.

3. Steamed Green Beans

Their crispness pairs well with the soft texture of the meatballs.

4. Greek Salad

The freshness and acidity balance the richness of the dish.

5. Mashed Potatoes

Creamy potatoes and lemon sauce? Yes, please.

Storage Instructions

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day.

Freezing: The meatballs freeze beautifully. Place them (with or without the sauce) in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm gently in a pan over low heat. Add a splash of broth if the sauce has thickened too much.

Reheating: For best results, reheat on the stove rather than in the microwave to maintain the texture of the sauce and meatballs.

Estimated Nutrition

Serving size: 4 meatballs with sauce

Calories: 340
Protein: 22g
Carbohydrates: 10g
Fat: 24g
Saturated Fat: 8g
Sugar: 2g
Fiber: 1g
Sodium: 420mg
Cholesterol: 115mg

Frequently Asked Questions

How do I keep my meatballs from falling apart?

Make sure you’re using enough binders—like eggs and breadcrumbs—and don’t skip the resting time before frying.

Can I bake the meatballs instead of frying?

Yes! Bake at 400°F (200°C) for about 20–25 minutes, turning once halfway through. They won’t be as crisp but will still be delicious.

Is the lemon flavor too strong?

Not at all—it’s balanced by the butter and broth. You can adjust to taste by starting with half the lemon juice and adding more gradually.

Can I make this ahead of time?

Absolutely. This dish reheats well and the flavors deepen overnight. It’s great for meal prep.

What herbs can I substitute for parsley?

Fresh dill or mint work beautifully in this dish and offer a different twist on the traditional flavor.

Conclusion

The Softest and Juiciest Greek Meatballs in Lemon Sauce is a heartwarming, flavor-packed dish that’s as comforting as it is vibrant. With tender meatballs and a lemony sauce that’s bright yet velvety, it’s the kind of meal that wins hearts at first bite. Whether you’re cooking for family or simply want a new weeknight staple, this dish delivers every time. Easy, satisfying, and deeply rooted in Mediterranean tradition—it’s a recipe worth making again and again.