Description

Tender Greek meatballs simmered in a buttery lemon sauce, packed with herbs and spices. This easy-to-make Mediterranean dish is perfect for weeknight dinners and special occasions alike.

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

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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Instructions

Soak crustless bread in warm water or stock, then crumble.
Mix ground beef, egg, herbs, spices, onion, garlic, salt, pepper, and soaked bread.
Shape into 15 oval meatballs (~65-70g each) and refrigerate for 1 hour.
Heat olive oil and sear meatballs on all sides, about 4 minutes before flipping.
Drain meatballs on paper towels.
Melt butter in a pan, stir in flour and cook 2-3 minutes until toasted.
Slowly add hot water or stock and lemon juice, stirring until smooth.
Add meatballs, cover, and simmer for 20 minutes, turning once.
Adjust seasoning, serve with pepper and oregano.

Notes

Bread soaking ensures tender meatballs.
Use fresh herbs for more vibrant flavor.
Adjust lemon juice for preferred tanginess.
Gluten-free options available by substituting bread and flour.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Pan-frying and simmering
Cuisine: Greek / Mediterranean