Name: Classic Greek Meatballs with Tangy Lemon Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek / Mediterranean
Ingredients: Olive oil; 600 grams (21 ounces) lean ground beef; 1 large egg; 100 grams (3.5 ounces) crustless bread; 100 grams (½ cup) onion, minced; 4 garlic cloves, minced; ½ teaspoon ground cumin; 1 teaspoon dried oregano + extra to serve; 2 teaspoons dried parsley or fresh minced; 1 teaspoon fine sea salt + extra for the sauce; ½ teaspoon ground pepper + extra for the sauce; 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups (500 ml) hot water or stock (vegetable, beef, or chicken); 8-10 tablespoons lemon juice

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If you love hearty, comforting dishes that carry a touch of Mediterranean sunshine, this recipe for Greek-style meatballs in a lemon sauce is sure to become a favorite. Bursting with fresh herbs, aromatic spices, and the perfect balance of juicy ground beef, these meatballs deliver rich flavors in every bite. Plus, the luscious lemon sauce adds a bright, tangy finish that elevates this dish from simple to spectacular.

Classic Greek Meatballs with Tangy Lemon Sauce

Why You’ll Love This Recipe

This recipe is a wonderful blend of classic flavors and textures that make it irresistibly delicious. The combination of herbs like oregano and parsley with garlic and cumin gives the meatballs a depth that’s savory and fragrant. Cooking the meatballs first to get a golden crust, then simmering them gently in a buttery lemon sauce creates a moist, tender bite every time. It’s a comforting meal with a fresh twist—perfect for a cozy dinner or impressing guests with a Mediterranean flair.

Ingredients

(tip: you can find a full list of ingredients and measurements in the recipe card below)

Olive oil
600 grams (21 ounces) lean ground beef
1 large egg
100 grams (3.5 ounces) crustless bread
100 grams (½ cup) onion, minced
4 garlic cloves, minced
½ teaspoon ground cumin
1 teaspoon dried oregano + extra to serve
2 teaspoons dried parsley or fresh minced
1 teaspoon fine sea salt + extra for the sauce
½ teaspoon ground pepper + extra for the sauce

For the Sauce:

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups (500 ml) hot water or stock (vegetable, beef, or chicken)
8-10 tablespoons lemon juice

Instructions

Tear the crustless bread into smaller pieces and soak it briefly in warm water or stock (instead of wine).
In a large mixing bowl, combine the ground beef, egg, parsley, oregano, cumin, minced onion, garlic, salt, and pepper.
Crumble the soaked bread into the mixture and knead until the mixture is uniform.
Shape the mixture into 15 oval-shaped meatballs, about 65-70 grams each.
Refrigerate for about an hour to help them firm up and hold their shape.
Heat a generous splash of olive oil in a large skillet over medium heat.
Sear the meatballs on all sides to develop a golden crust. Avoid flipping or disturbing them for the first 4 minutes, then carefully turn them with two forks.
Transfer the meatballs to paper towels to drain excess oil.
To make the sauce, melt the butter in a sauté pan over moderate heat. Add the flour and cook, stirring, for 2-3 minutes until it’s sandy in color and smells like toasted flour.
Gradually pour in the hot water or stock and the lemon juice, stirring constantly.
Add the meatballs back into the sauce, cover with a lid, and simmer gently for about 20 minutes, turning them once and scraping the bottom to prevent sticking.
Taste the sauce and add extra salt, pepper, or lemon juice if needed.
Serve warm with plenty of freshly ground pepper and a sprinkle of dried oregano on top.

Variations

You can customize this recipe to your liking. Try adding chopped fresh mint or dill for a different herbaceous note. For a spicier kick, include a pinch of red pepper flakes in the meat mixture. For a lighter version, swap the ground beef for ground turkey or chicken. You can also experiment with adding grated Parmesan or feta cheese to the meatballs for extra richness.

Heating and Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stovetop over low heat until heated through, stirring occasionally. Avoid microwaving to maintain texture. You can also freeze cooked meatballs in sauce for up to 2 months—just thaw overnight in the fridge before reheating.

Frequently Asked Questions

How can I make the meatballs more tender?

Soaking the bread in liquid and refrigerating the meatballs before cooking helps them stay tender and hold their shape.

Can I use other types of bread for soaking?

Yes, any soft, crustless bread works best, such as white sandwich bread or brioche.

What can I substitute for lemon juice in the sauce?

You can use a mix of white wine vinegar and water or a splash of apple cider vinegar for a similar tang.

Can I bake the meatballs instead of frying?

Yes, bake them at 375°F (190°C) for about 20 minutes, then finish cooking in the sauce.

How do I prevent the sauce from being too thick or thin?

Adjust the amount of stock or lemon juice gradually, and cook the sauce to your preferred consistency.

Can I prepare the meatballs ahead of time?

Absolutely. You can shape and refrigerate them for up to 24 hours before cooking.

Are these meatballs gluten-free?

Not as written, since bread and flour are used. You can substitute gluten-free bread and flour to make the recipe gluten-free.

What sides go well with these meatballs?

Rice, mashed potatoes, roasted vegetables, or a crisp Greek salad complement the dish beautifully.

Can I use fresh herbs instead of dried?

Yes, just use about three times the amount of fresh herbs compared to dried.

Is this recipe suitable for freezing?

Yes, cooked meatballs in sauce freeze well. Store in an airtight container for up to 2 months.

Conclusion

These Greek-style meatballs in lemon sauce are a delightful, flavorful dish that brings warmth and zest to your table. The combination of juicy meatballs and tangy, buttery sauce creates a satisfying meal that’s perfect for weeknight dinners or special occasions. Easy to prepare and full of character, this recipe will quickly become a go-to for those craving a taste of the Mediterranean.