Flavorful Greek Meatballs in Lemon Sauce
These Greek meatballs are enveloped in a zesty lemon sauce, combining fresh herbs and citrus for a delightful Mediterranean experience.
Ingredients
For the Meatballs
- 1 lb ground beef (90% lean) or ground lamb
- ½ cup plain or Italian seasoned breadcrumbs
- 1 large egg, room temperature
- ⅓ cup fresh flat-leaf parsley, chopped
- 3 cloves garlic, minced
- ½ small onion, finely chopped
- 1 large lemon, zested and juiced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
For the Lemon Sauce
- 1½ cups low-sodium chicken broth (or vegetable broth)
Instructions
Preparation
- Preheat oven to 375°F (190°C). Finely chop onion and parsley, mince garlic, zest and juice the lemon.
- In a large bowl, combine ground beef, breadcrumbs, egg, parsley, garlic, onion, half the lemon zest, dried oregano, salt, and pepper. Mix gently but thoroughly with clean hands.
- Shape mixture into golf ball-sized meatballs (about 1½ inches in diameter), wetting hands with water to prevent sticking. Place on a plate or baking sheet.
Cooking
- Heat olive oil in a 10-12 inch skillet over medium-high heat. Brown meatballs in batches for 2-3 minutes per side until golden. Remove and drain on paper towels.
- Reduce heat to medium. Add chicken broth, remaining lemon zest, and lemon juice to skillet. Scrape browned bits from pan and simmer for 2 minutes.
- Return meatballs to skillet, spoon sauce over them, cover, and simmer gently for 15 minutes until meatballs are cooked through and sauce thickens slightly.
- Taste sauce and adjust salt and pepper if needed. Garnish with extra parsley and serve hot with preferred sides.
Notes
To store leftovers, allow to cool, then refrigerate in an airtight container for up to three days. For longer storage, freeze before cooking or freeze fully cooked meatballs in sauce for up to three months.