Greek comfort food is all about balance—simple ingredients, vibrant flavors, and sauces that make you want to grab a spoon. These Keftedes in Lemon Sauce are the perfect example.
Juicy, herb-seasoned meatballs meet a smooth, tangy lemon sauce that’s rich yet refreshing. It’s the kind of dish that warms the soul while still tasting light and sunny, a reflection of Greece’s coastal kitchens.
Table of Contents
Why you’ll love this Keftedes in Lemon Sauce
These tender meatballs come wrapped in a silky lemon sauce that’s naturally comforting and delicious.
- Bright and tangy flavor from fresh lemon
- Juicy meatballs that stay moist and flavorful
- No pork or alcohol—wholesome and family-friendly
- Pairs perfectly with rice, potatoes, or bread
- Easy to make ahead and reheat beautifully
- Classic Mediterranean comfort with a modern twist
I first tasted something like this at a small taverna near the Aegean coast. The cook served it with a squeeze of lemon and a drizzle of olive oil, and the aroma alone told me I’d found something special.
When I recreated it at home in Texas, I swapped out the pork for lean turkey and used my mom’s trick—adding soaked bread for tenderness. The result? My family’s new favorite comfort dinner.
If you love citrus-forward comfort food, you’ll also enjoy my Lemon Chicken Romano—it shares the same bright, tangy sauce that turns any meal into a Mediterranean moment.
Ingredients you’ll need For Keftedes in Lemon Sauce
Keftedes are all about freshness—herbs, citrus, and the right balance of tenderness and flavor.
For the meatballs
- 2 tablespoons olive oil – for frying or baking
- 400 grams (14 oz) lean ground beef – rich base for the meatballs
- 200 grams (7 oz) ground turkey – replaces pork for a lighter texture
- 1 large egg – helps bind everything
- 100 grams (3.5 oz) crustless bread, soaked and squeezed – keeps meatballs soft and moist
- 100 grams (½ cup) minced onion – adds sweetness
- 4 garlic cloves, minced – essential aromatic base
- ½ teaspoon ground cumin – earthy, warm spice
- 1 teaspoon dried oregano – classic Greek herb
- 2 teaspoons fresh parsley, minced (or 1 teaspoon dried) – fresh green flavor
- 1 teaspoon fine sea salt – balances all flavors
- ½ teaspoon black pepper – for mild heat
For the lemon sauce
- 4 tablespoons butter – for richness
- 4 tablespoons all-purpose flour – thickens the sauce
- 2 cups (500 ml) hot chicken or vegetable stock – forms the base
- 8–10 tablespoons lemon juice (freshly squeezed) – gives that bright, tangy finish
- Salt and pepper to taste
Optional add-ons or substitutes
- Use fresh dill instead of parsley for a more traditional Greek touch
- Add a dash of garlic powder to the sauce for extra flavor
- Replace butter with olive oil for a lighter version
- Add a splash of cream if you prefer a silkier sauce texture
- Serve with mashed potatoes or rice to soak up the sauce
If you love Mediterranean flavors with citrus and herbs, my Greek Healing Soup offers that same comforting, lemony essence in every spoonful.
Step-by-step instructions
This recipe is straightforward—simple prep, golden sear, and a luscious lemon sauce to finish.
- Prepare the bread mixture. Soak the bread in a few tablespoons of water for 2–3 minutes, then squeeze out excess moisture.
- Make the meatball mixture. In a large bowl, combine beef, turkey, onion, garlic, egg, soaked bread, cumin, oregano, parsley, salt, and pepper. Mix gently until just combined. (Overmixing makes meatballs tough.)
- Form and sear. Shape the mixture into 1 ½-inch balls. Heat olive oil in a skillet over medium heat and brown meatballs on all sides for 6–8 minutes. (They don’t need to be fully cooked yet.)
- Make the lemon sauce. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
- Add stock gradually. Pour in hot chicken or vegetable stock while whisking to prevent lumps. Simmer until slightly thickened.
- Add lemon juice. Stir in fresh lemon juice, then season with salt and pepper. Adjust the tanginess to taste.
- Combine. Add the seared meatballs into the sauce and simmer for 10 minutes, covered, until fully cooked and tender.
- Serve hot. Sprinkle with oregano or parsley before serving.
Quick reminders:
- Don’t skip soaking the bread—it’s key for tender meatballs.
- Taste and adjust lemon juice gradually; start with 8 tablespoons.
- Stir sauce constantly to keep it smooth and lump-free.
- Simmer gently—boiling can cause the sauce to separate.
For another hearty, family-style recipe that builds rich flavor through layers, try my Garlic Parmesan Meatloaf; it has the same satisfying warmth that keeps everyone coming back for seconds.
Expert tips for success
Perfect Keftedes depend on balance—flavor, moisture, and the right cook time.
- Use a mix of meats for the best texture.
- Chill the mixture for 20 minutes before shaping—it helps hold form.
- Lightly flour meatballs before searing to create a crisp edge.
- Don’t overcook; they should stay juicy.
- Use freshly squeezed lemon juice—it’s worth it.
- Keep whisking while adding stock to maintain a creamy texture.
- Garnish with lemon zest for a bright finish.
If you love meatballs with sauce, my Italian Meatball Soup offers a cozy, hearty spin with the same comforting feel.
Serving suggestions
This dish is rich yet refreshing—perfect for any meal.
- Serve over basmati rice or couscous
- Pair with roasted potatoes or orzo pasta
- Add steamed vegetables or green beans on the side
- Garnish with lemon wedges and extra herbs
- Offer warm pita or crusty bread for dipping
- Great for both casual dinners and elegant gatherings
The lemon sauce makes this dish shine—it’s what sets it apart from traditional meatballs.
Storing and reheating
Keftedes in Lemon Sauce store beautifully and taste even better the next day.
How to store it
- Cool completely before refrigerating
- Store in airtight containers for up to 4 days
- Freeze for up to 2 months in freezer-safe bags
- Label containers with date and contents
- Keep sauce and meatballs together for best flavor infusion
How to reheat it
- Reheat on the stovetop over medium heat until warmed through
- Add a splash of stock or water to loosen the sauce if thickened
- Microwave in short intervals, stirring between each
- Avoid boiling to maintain sauce creaminess
- Refresh flavor with an extra squeeze of lemon before serving
This recipe reheats perfectly—it’s one of those dishes that deepens in flavor overnight.
Nutrition facts (per serving — makes 4 servings)
- Calories: 385
- Protein: 30g
- Carbohydrates: 12g
- Fat: 24g
- Saturated Fat: 8g
- Fiber: 1g
- Sugar: 2g
- Cholesterol: 145mg
- Sodium: 620mg
Frequently asked questions
Can I make this without butter?
Yes, olive oil works great for the roux and adds a lighter, more Mediterranean touch.
Can I bake the meatballs instead of frying?
Absolutely—bake at 400°F (200°C) for 18–20 minutes until browned and cooked through.
Can I make the sauce creamier?
Add 2 tablespoons of cream or Greek yogurt to create a silkier lemon sauce.
Final thoughts
Keftedes in Lemon Sauce is the kind of meal that feels both comforting and refreshing—a perfect blend of hearty and light. It’s one of those dishes that fills your home with warmth and your table with smiles. Whether you’re cooking for family or friends, this recipe brings a taste of the Greek coast straight to your kitchen.
- Bright, tangy, and perfectly tender
- Simple ingredients, big flavor
- Ideal for family dinners or weekend feasts
Keftedes in Lemon Sauce
Ingredients
Equipment
Method
- Soak crustless bread in a few tablespoons of water for 2–3 minutes, then squeeze out the excess moisture.
- In a large bowl, combine ground beef, ground turkey, minced onion, garlic, egg, soaked bread, cumin, oregano, parsley, sea salt, and black pepper. Mix gently until just combined.
- Shape the mixture into 1 ½‑inch meatballs. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides, about 6–8 minutes. They don’t need to be fully cooked yet.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux.
- Gradually pour in hot chicken or vegetable stock while whisking constantly to prevent lumps. Simmer until slightly thickened.
- Stir in fresh lemon juice and season with salt and pepper. Adjust the tanginess to your preference.
- Add the seared meatballs to the lemon sauce and simmer, covered, for 10 minutes until fully cooked and tender.
- Serve hot, garnished with additional parsley or oregano, alongside rice, mashed potatoes, or bread.
Nutrition
Notes
- Soak the bread before adding to the meat mixture — this keeps the meatballs tender.
- Use freshly squeezed lemon juice and whisk continuously when adding stock to avoid lumps in the sauce.
- Simmer gently to preserve a smooth texture.
