Greek Meatballs in Lush Lemon Sauce

$- 1 lb ground beef (or lamb) - 1/2 cup gluten-free or regular breadcrumbs - 1/4 cup finely grated Parmesan cheese - 1/4 cup fresh parsley, finely chopped - 1 small onion, finely diced - 2 cloves garlic, minced or pressed - 1 tsp dried oregano - 1/2 tsp sea salt - 1/2 tsp freshly ground black pepper - 1 large egg, lightly beaten - 1 cup low-sodium chicken broth - 1/4 cup freshly squeezed lemon juice - Zest of 1 lemon - 2 tbsp extra virgin olive oil - 1 tbsp cornstarch (optional, for thickening) - Lemon slices and extra parsley for garnish You can swap ground beef for ground lamb. This adds a rich flavor. Use gluten-free breadcrumbs to make this dish gluten-free. Fresh herbs can replace dried oregano. Try fresh mint or dill for a twist. For a creamy sauce, blend in a bit of yogurt. You can use vegetable broth instead of chicken broth for a vegetarian option. Fresh ingredients are key in Greek cooking. They enhance flavors and aromas. Fresh herbs like parsley and oregano add bright notes. Quality meat makes the meatballs juicy and tender. Fresh lemon juice brings a zesty punch to the sauce. Using seasonally sourced items makes the dish more vibrant. They also improve texture and taste, making every bite delicious. {{ingredient_image_2}} Start by gathering your ingredients. In a large bowl, mix the ground beef or lamb, breadcrumbs, and Parmesan cheese. Add the chopped parsley, diced onion, and minced garlic. Sprinkle in the oregano, sea salt, and black pepper. Finally, pour in the beaten egg. Use your hands to mix everything well. Make sure it feels sticky. This stickiness helps the meatballs hold together when you shape them. Next, preheat your oven to 400°F (200°C). Now, it’s time to shape the meatballs. Take a small amount of the mixture and roll it into a ball about one inch wide. Make sure they are even in size. This helps them cook evenly. Place the meatballs on a baking sheet lined with parchment paper. Keep them spaced apart to allow for browning. Bake the meatballs for about 20 minutes. They should turn golden brown and reach an internal temperature of 160°F (70°C). While the meatballs bake, heat olive oil in a large skillet over medium heat. Pour in the chicken broth, followed by the lemon juice and lemon zest. Stir this mixture gently and bring it to a simmer. Let the flavors blend together. If you want a thicker sauce, mix cornstarch with cold water in a small bowl. Whisk this into your sauce. Keep stirring until it reaches your desired thickness. Once the meatballs are ready, carefully add them to the skillet with the lemon sauce. Cook them in the sauce for another 5 minutes on medium-low heat. Spoon the sauce over the meatballs as they cook. This helps them soak in the bright lemon flavor. Remove the skillet from the heat. Serve the meatballs right away, garnished with lemon slices and fresh parsley. This adds color and makes your dish look even more inviting. To make the best meatballs, mix your ingredients well. Use your hands for this. This helps the meatballs stick together. Shape them into even balls, about one inch wide. Uniform size helps them cook evenly. Bake at 400°F for about 20 minutes. Check that the inside reaches 160°F. This ensures they are safe to eat and not dry. The lemon sauce shines in this dish. Start with good chicken broth and fresh lemon juice. Squeeze the lemons yourself for the best taste. Add lemon zest for a strong flavor boost. If you want a thicker sauce, mix cornstarch with cold water. Stir this mixture into the sauce until it thickens. This gives a rich, creamy texture that coats the meatballs well. Serving is key to impressing your guests. Use a large platter for the meatballs. Drizzle some lemon sauce over them for shine. Add lemon slices around the meatballs. This looks fresh and bright. Top with fresh parsley for a pop of color. This simple touch makes your dish look gourmet. Pro Tips Choose the Right Meat: Using ground lamb instead of beef adds a richer flavor and a more traditional Greek taste to your meatballs. Don’t Overmix: Mixing the meatball ingredients just until combined helps to maintain a tender texture; overmixing can lead to tough meatballs. Let the Sauce Simmer: Allowing the lemon sauce to simmer gently enhances the flavors; be careful not to boil it vigorously, as it may reduce too quickly. Garnish Generously: A sprinkle of fresh parsley and lemon slices not only adds a pop of color but also enhances the dish's aromatic appeal. {{image_4}} You can use either lamb or beef for these meatballs. Lamb adds a rich flavor. It pairs well with lemon. Beef offers a milder taste. Both meats create juicy, tender meatballs. I suggest trying lamb for a more authentic Greek taste. It gives a unique twist to the dish. If you need a gluten-free option, substitute breadcrumbs with gluten-free ones. You can also use ground oats or crushed rice cakes. They hold the meatballs together well. Always check the labels to be sure they are gluten-free. This way, everyone can enjoy the meal. You can enhance the lemon sauce with extra flavors. Try adding capers for a briny touch. Fresh dill or mint brings an herbaceous note. A pinch of red pepper flakes adds a nice kick. You can also mix in some honey for sweetness. These additions make the sauce more complex and fun. After you enjoy your Greek meatballs, store leftovers properly. Place them in an airtight container. This keeps them fresh for up to three days in the fridge. If you have extra lemon sauce, store it in a separate container. This way, your meatballs stay juicy and flavorful. When it's time to reheat your meatballs, do it gently. Place them in a skillet over low heat. Add a splash of chicken broth or lemon sauce to keep them moist. Stir them often until warmed through. This helps the flavors come back to life. You can freeze Greek meatballs for quick meals later. Let them cool completely before freezing. Arrange the meatballs in a single layer on a baking sheet. Freeze them for about two hours. Then, transfer them to a freezer bag. They can stay in the freezer for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can make Greek meatballs ahead of time. Form the meatballs and place them on a tray. Cover them and chill them in the fridge. You can bake them later or freeze them for up to three months. This helps save time when you’re ready to serve dinner. Greek meatballs in lemon sauce pair well with many sides. Here are some great options: - Rice pilaf - Couscous - Greek salad - Roasted vegetables - Pita bread These sides add color and flavor to your meal. To adjust the recipe, simply change the amount of meat and ingredients. For example, if you want to serve eight, double the meat and other ingredients. If you want fewer, cut the amounts in half. Keep the ratios the same for the best results. Yes, you can make a vegetarian version! Use lentils or chickpeas instead of meat. Add breadcrumbs, spices, and egg or a flaxseed mix for binding. You can still use the lemon sauce to keep the dish bright and flavorful. This way, everyone can enjoy the meal. We explored the tasty world of Greek meatballs in lemon sauce. I covered the key ingredients, from fresh items to helpful substitutes. You learned how to prepare, shape, and bake the meatballs, and to make a zesty lemon sauce. I shared tips for perfect cooking and vibrant presentation. You also saw variations in protein options and storage tips. In conclusion, these meatballs are not just a dish; they are a flavor journey. Fresh ingredients and simple steps will lead to a dish you’ll love preparing again and again. Enjoy your cooking adventure!$

Greek Meatballs in Lush Lemon Sauce

Delicious meatballs made with ground beef or lamb, served in a tangy lemon sauce.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 lb ground beef (or lamb)
0.5 cup gluten-free or regular breadcrumbs
0.25 cup finely grated Parmesan cheese
0.25 cup fresh parsley, finely chopped
1 small onion, finely diced
2 cloves garlic, minced or pressed
1 tsp dried oregano
0.5 tsp sea salt
0.5 tsp freshly ground black pepper
1 large egg, lightly beaten
1 cup low-sodium chicken broth
0.25 cup freshly squeezed lemon juice
1 unit Zest of 1 lemon
2 tbsp extra virgin olive oil
1 tbsp cornstarch (optional, for thickening)
unit Lemon slices and extra parsley for garnish

Instructions

In a spacious mixing bowl, combine the ground beef (or lamb), breadcrumbs, grated Parmesan, chopped parsley, diced onion, minced garlic, dried oregano, sea salt, black pepper, and the lightly beaten egg. Use your hands or a fork to mix until all ingredients are thoroughly combined and sticky.
Preheat your oven to 400°F (200°C). Shape the mixture into small meatballs, about 1 inch in diameter, ensuring they are uniform in size for even cooking. Place them on a baking sheet lined with parchment paper, spaced apart to allow for even browning.
Bake the meatballs in the preheated oven for approximately 20 minutes or until they are golden brown and cooked through, checking that the internal temperature reaches 160°F (70°C).
While the meatballs bake, heat the extra virgin olive oil in a large skillet over medium heat. Pour in the chicken broth, followed by the freshly squeezed lemon juice and lemon zest. Bring the mixture to a gentle simmer, allowing the flavors to meld.
If you desire a luscious, thickened sauce, dissolve the cornstarch in a small bowl with a tablespoon of cold water to create a slurry. Gradually whisk this into your simmering sauce, stirring continuously until it thickens to your preferred consistency.
Once the meatballs are baked, gently transfer them into the skillet with the lemon sauce. Cook for an additional 5 minutes on medium-low heat, carefully spooning the sauce over the meatballs to ensure they are well-coated and absorb the bright lemon flavor.
Remove the skillet from the heat and serve the meatballs immediately, garnished with bright lemon slices and a sprinkle of fresh parsley for a pop of color.

Notes

Serve with lemon slices and parsley for garnish.

Keyword Greek cuisine, lemon sauce, meatballs