Amazing Greek Meatballs in Lemon Sauce: 1 Hour

Oh, Greek food! Doesn’t just thinking about it make your mouth water? All those fresh herbs, zingy lemon, and comforting flavors, right? I still remember this one trip to a little taverna, tucked away by the sea, where I had the most incredible meatballs bathed in this unbelievably bright, creamy lemon sauce. It wasn’t heavy or anything, just perfectly balanced and so, so tender. That experience stuck with me, and it’s why I’m beyond excited to share my own version of *Greek Meatballs in Lemon Sauce* with you today. Seriously, this dish is a weeknight savior but also impressive enough if you have folks over. It’s all about those tender little flavor bombs swimming in that dreamy sauce – pure comfort food, but with a sunshine-y Greek twist!

Why You’ll Love These Greek Meatballs in Lemon Sauce

Trust me, you’ll be hooked on these Greek meatballs for so many reasons:

• Super Quick to Make: Seriously, you can have these on the table in under an hour, perfect for busy weeknights!
• Bursting with Flavor: The fresh herbs, lemon, and tender lamb create this amazing bright and savory taste.
• So Versatile: They’re great on their own, over rice, or even with some crusty bread to soak up that sauce.
• Impressive Yet Easy: They taste like you slaved away for hours, but they’re actually super straightforward to whip up.

Ingredients for Authentic Greek Meatballs in Lemon Sauce

Alright, let’s get our mise en place ready! For these amazing Greek meatballs in their sunny lemon sauce, you’ll want to gather these goodies:

• 1 pound ground lamb: This is my personal favorite for that authentic Greek flavor, but we’ll chat about other options soon!
• 1/2 cup breadcrumbs: Plain ol’ breadcrumbs work just fine, or you can get fancy with panko if you like.
• 1/4 cup finely chopped onion: Make sure it’s really minced up small, so you don’t get big onion chunks.
• 2 cloves garlic, minced: Fresh minced garlic is key here – that aroma is just the best!
• 1 large egg: This is our binder, making sure those meatballs hold together beautifully.
• 2 tablespoons chopped fresh parsley: Fresh parsley brings such a bright, clean flavor.
• 1 teaspoon dried oregano: A classic Greek herb that just sings in this dish.
• 1/2 teaspoon salt: To bring out all those other flavors.
• 1/4 teaspoon black pepper: Freshly ground if you have it, it makes a difference!
• 2 tablespoons olive oil: For browning our meatballs – use a good quality one if you can!
• 1 cup chicken broth: This is the base for our luscious lemon sauce.
• 1/4 cup lemon juice: Freshly squeezed is non-negotiable here! It’s the star of our sauce.
• 2 tablespoons chopped fresh dill: Dill and lemon are just *meant* to be together, you know?
• 1 tablespoon cornstarch, mixed with 2 tablespoons cold water: This is our little secret for a perfectly thickened, creamy sauce.

Ingredient Notes and Substitutions for Greek Meatballs

Okay, so a few little notes on some of the ingredients that really make these Greek meatballs shine, and what you can do if you can’t find something or want to mix it up a bit!

My absolute go-to is ground lamb. It just has this subtle, rich flavor that feels so authentically Greek to me. But, if lamb isn’t your jam, or you just can’t find it, ground beef is a totally fine substitute. You could even do a mix of beef and pork if you want a little extra richness. Just remember, the flavor profile will shift slightly!

For the meatballs themselves, I like using regular breadcrumbs, but panko breadcrumbs are fantastic if you want an even lighter texture in your meatballs. And the fresh herbs – oh, don’t skip those! Parsley and dill bring such a wonderful freshness. If you absolutely can’t get fresh, you can use dried, but you’ll need less, maybe about a teaspoon of each for the meatballs and a tablespoon for the sauce. And for that lemon sauce? It *has* to be fresh lemon juice; bottled stuff just doesn’t have that same bright zip!

How to Prepare Greek Meatballs in Lemon Sauce: Step-by-Step

Okay, let’s get these beauties made! It’s really not complicated at all, just a few simple steps and you’ll have this magical dish on your table. Think of it as a little dance with deliciousness!

Making the Meatball Mixture

First things first, grab a nice big bowl. Into it goes your ground lamb (or whatever meat you chose!), breadcrumbs, that finely chopped onion, minced garlic, the egg, parsley, oregano, salt, and pepper. Now, here’s a little secret: mix it all up with your hands, but don’t go crazy! You want it just combined. Overmixing can make them tough, and nobody wants a tough meatball. If the mixture feels a bit too sticky to handle, pop it in the fridge for about 15-20 minutes to firm up a bit. It makes shaping so much easier!

Shaping and Browning the Greek Meatballs

Once your mixture is ready, it’s time to roll! I usually aim for about 1-inch meatballs. Just scoop a little bit and roll it between your palms until you have a nice, smooth ball. Now, get a large skillet nice and hot over medium-high heat with your olive oil. Carefully add the meatballs to the skillet. Don’t crowd the pan, okay? You want them to brown nicely, not steam. Brown them on all sides – this develops that fantastic flavor and gives them a lovely texture. Once they’re golden brown, just scoop them out and set them aside for a moment. Don’t clean the pan; all those little brown bits left behind on this recipe are pure gold!

Creating the Lemon Sauce

See that skillet with all those yummy browned bits? Perfect! Pour in your chicken broth and that fresh lemon juice. Give it a little scrape with a wooden spoon to loosen up all those flavorful bits stuck to the bottom. Let that liquid come up to a gentle simmer. Now, gently place your beautifully browned meatballs back into the skillet. Turn the heat down to low, pop a lid on, and let them simmer away for about 15 minutes. This is where they really get tender and soak up all that zesty goodness. After 15 minutes, stir in your fresh dill – oh, the smell is just divine at this point!

Thickening the Sauce and Finishing

Almost there! In a small little bowl, whisk together your cornstarch and cold water until it’s smooth. It’ll look a bit cloudy. Now, pour this slurry into the simmering sauce while stirring constantly. Keep stirring gently, and you’ll see the sauce magically thicken up into this beautiful, creamy consistency. It shouldn’t take more than a minute or two. Once it’s thickened just right, they’re ready to serve! How easy was that?

Tips for Perfect Greek Meatballs

You know, after making these Greek meatballs more times than I can count, I’ve picked up a few little tricks that really make them extra special. Here are my absolute favorites:

Don’t Skip Browning! Seriously, I know it feels like an extra step, but browning those meatballs first builds SO much flavor. Those little browned bits left in the pan? That’s where the magic sauce starts!

Fresh is Best for Lemon & Dill: Please, please, please use fresh lemon juice and fresh dill if you can. It makes a world of difference in how bright and vibrant the sauce tastes. It’s like sunshine in a bowl!

Gentle Mixing for Tender Meatballs: Remember what I said about not overmixing? It’s super important! Just mix the meatball ingredients until they *just* come together. Overworking the meat will make them tough, and we want tender, juicy bites.

Sauce Slurry Patience: When you add that cornstarch and water mix, give it a little time to thicken and whisk gently. It’s not instant magic, but it’ll get there, creating that perfect creamy coating for your meatballs.

Serving Suggestions for Greek Meatballs

Now that you have these gorgeous Greek meatballs in their lemony hug, what do you serve them with? Oh, the possibilities are delicious! I absolutely adore serving them spooned over fluffy white rice. It’s the perfect vehicle to soak up every last drop of that incredible sauce. Or, if you’re feeling a bit more carb-y, some perfectly cooked pasta works wonderfully too! Just a simple spaghetti or angel hair pasta is lovely. And you absolutely *must* have some crusty bread on the side – seriously, I could just eat the sauce with bread alone! A little extra chopped fresh dill sprinkled on top, or a few thin slices of lemon, just makes it look as good as it tastes. Bon appétit!

Storage and Reheating Greek Meatballs

Got leftovers? Lucky you! Let those delicious Greek meatballs cool down completely before popping them into an airtight container. They’ll keep beautifully in the fridge for up to 3 days. If you want to freeze them, that works too! Make sure they’re well-wrapped to avoid freezer burn. For reheating, the stovetop is my favorite. Just gently warm them in a skillet over low heat, maybe with a splash of extra broth or water if the sauce looks too thick. You can also use the microwave, but watch it so they don’t get rubbery!

Frequently Asked Questions about Greek Meatballs

Got questions about these yummy Greek meatballs in lemon sauce? I’ve got answers!

Can I use a different type of ground meat for Greek meatballs?

You sure can! While lamb is traditional, ground beef or even a mix of beef and pork works beautifully. Just know that the flavor will be a bit different, maybe richer or milder, but still delicious!

How do I get my meatballs to stay together?

The trick is proper binding and not overmixing! Make sure you use the egg and breadcrumbs like the recipe says, and gently combine everything. If your mixture feels too soft, a quick 15-minute chill in the fridge before shaping helps a lot!

What if my lemon sauce is too thin?

No worries if your sauce isn’t thick enough! You can easily fix that. Just mix a little more cornstarch with cold water to make a slurry, then whisk it into the simmering sauce a tablespoon at a time until it reaches your desired thickness. Easy peasy!

Nutritional Information for Greek Meatballs in Lemon Sauce

Just so you know, these numbers are estimates, and they can wiggle around a bit depending on exactly what you use and how you make everything. But as a general idea, one serving (about 4 meatballs with sauce) usually comes in around 350 calories, with about 20g of fat, 25g of protein, and 20g of carbs. It’s a pretty balanced meal, especially if you serve it with rice or veggies!

Share Your Greek Meatball Creation!

I absolutely LOVE hearing from you guys! Did you make these Greek meatballs? How did they turn out? Please drop a comment below and let me know what you thought, or if you tried any fun twists of your own! And if you snapped a pic, tag me on social media – I’d be thrilled to see your delicious creations!

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