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Meatballs In Lemon Sauce

Savory Meatballs in Lemon Sauce for a Family Feast

These meatballs in lemon sauce are a juicy and flavorful dish that embodies comfort food, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 2 tablespoons Olive Oil Adds richness and moisture to the meatballs.
  • 500 grams Ground Pork Contributes flavor and juiciness due to its fat content.
  • 500 grams Lean Ground Beef Provides a hearty texture, balanced with pork for moisture.
  • 1 large Egg Binds the mixture, ensuring the meatballs hold their shape.
  • 1 slice Crustless Bread Soaked in white wine to keep the meatballs tender and fluffy.
  • 100 milliliters White Wine Used for soaking bread; enhances flavor.
  • 1 medium Minced Onion Adds depth of flavor and moisture to the mix.
  • 2 cloves Minced Garlic Imparts robust flavor; be sure to use fresh.
  • 1 teaspoon Ground Cumin Provides warm, earthy notes that complement the dish beautifully.
  • 1 teaspoon Dried Oregano Essential in Greek cuisine; adds a herby flavor.
  • 1 teaspoon Dried Parsley For additional flavor; can swap with fresh.
  • 1 teaspoon Fine Sea Salt Enhances all the flavors within the meat mixture.
  • 1 teaspoon Ground Pepper Adds warmth; adjust according to your taste.
For the Creamy Lemon Sauce
  • 3 tablespoons Butter Forms the base for the creamy sauce, adding richness.
  • 2 tablespoons All-Purpose Flour Thickens the sauce, essential for creating that creamy texture.
  • 250 milliliters Hot Water or Stock Ensures the sauce is flavorful.
  • 2 tablespoons Lemon Juice Provides the signature tang of the dish.

Equipment

  • Large bowl
  • Skillet
  • Separate pan
  • Platter

Method
 

Preparation
  1. Soak the crustless bread in white wine for about 5 minutes until very soft. Tear the soaked bread into small pieces and set aside.
  2. In a large bowl, combine the ground pork and beef, egg, minced onion, minced garlic, ground cumin, dried oregano, dried parsley, salt, and pepper, mixing thoroughly until well combined. Fold in the soaked bread.
  3. Knead the meat mixture gently until it's combined evenly, then shape it into about 15 oval meatballs, each roughly 65-70g.
  4. Place the formed meatballs on a platter and cover them with plastic wrap, then refrigerate for approximately 1 hour.
Cooking the Meatballs
  1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the meatballs, cooking for about 8 minutes until brown and crusty on all sides.
  2. Transfer the meatballs to paper towels to drain excess oil and keep them warm while you prepare the sauce.
Making the Sauce
  1. In a separate pan, melt 3 tablespoons of butter over medium heat until bubbling. Stir in the all-purpose flour and cook gently for 2–3 minutes.
  2. Gradually whisk in hot water or stock along with the lemon juice, ensuring there are no lumps. Let thicken and reduce slightly for about 5 minutes.
Finalizing the Dish
  1. Gently add the browned meatballs to the creamy lemon sauce in the pan. Cover and let them simmer on low heat for about 20 minutes.
  2. Taste the sauce and adjust seasoning and lemon juice to liking. Serve hot, garnished with freshly ground pepper and oregano.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

For best results, refrigerate the formed meatballs for at least one hour before cooking. Feel free to customize the recipe with different meats or herbs.

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