Softest Juiciest Greek Meatballs: Ingredients

• Ground Beef/Pork Mix: This is your base, hon. I usually go for a 50/50 lean ground beef and ground pork mix because the pork adds that chef’s kiss juiciness that beef alone sometimes misses. Don’t use super lean beef here, or you’ll lose that tender texture you want a little fat for flavor and moisture, trust me.
• Onion &amp, Garlic: The aromatic backbone! I grate my onion rather than dicing it for these softest and juiciest Greek meatballs. It practically melts into the meat, no chunky bits, which is a big win for texture. And garlic? Always more garlic than the recipe says, for me. Just follow your heart!
• Fresh Parsley &amp, Mint: These fresh herbs are non-negotiable for that authentic Greek flavor. The parsley brings a lovely freshness, and the mint? Oh, the mint is the secret weapon! It just brightens everything up. I tried dried once, and it was… fine, but not the same vibrant taste. Stick to fresh if you can!
• Breadcrumbs &amp, Egg: This is what binds our softest and juiciest Greek meatballs and keeps them from turning into hockey pucks. I use plain breadcrumbs, panko can be a bit too crunchy for the texture we’re aiming for. The egg helps hold everything together, especially when you’re forming them less crumbly chaos!
• Olive Oil: A good quality extra virgin olive oil for browning those meatballs and building the sauce. It adds a fruity, peppery depth that you just can’t get from other oils. I always buy a big tin, it’s practically a staple in my pantry.
• Chicken Broth &amp, Lemon Juice: The heart and soul of that dreamy avgolemono-inspired sauce. Use a good, low-sodium chicken broth so you can control the seasoning. And fresh lemon juice? Please, for the love of all that is delicious, use fresh lemons! The bottled stuff just doesn’t have the same zing.
• Cornstarch Slurry: This is my little trick for thickening the sauce without making it heavy or gloopy. A quick mix of cornstarch and a bit of cold water ensures a silky, smooth finish. I used to just dump flour in, and let me tell you, lumps were a constant battle!

Crafting the Softest Juiciest Greek Meatballs: Instructions

Step 1: Prep the Meatball Mix

Okay, first things first, let’s get those hands dirty! In a big mixing bowl, combine your ground meat, grated onion, minced garlic, fresh parsley, fresh mint, breadcrumbs, and that egg. Now, here’s where I always get a little excited and forget myself: add a generous pinch of salt and pepper. Don’t be shy! Mix it all together gently with your hands until just combined. Overmixing makes for tough meatballs, and we’re going for the softest and juiciest Greek meatballs here, remember? It should smell wonderfully herby and fresh already.

Step 2: Form the Meatballs

Time to roll! Grab small portions of the meat mixture I usually aim for about 1.5-inch balls, roughly the size of a golf ball. Roll them gently between your palms until they’re nice and round. This is where my kitchen gets a little messy, with flecks of meat on the counter, but hey, that’s part of the fun, right? Don’t worry if they’re not perfectly uniform, homemade charm is what we’re after. Place them on a plate as you go.

Step 3: Brown the Meatballs

Heat a good glug of olive oil in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, carefully add your meatballs in a single layer, working in batches if you need to. Don’t overcrowd the pan, or they won’t brown properly! Let them get a beautiful golden-brown crust on all sides this seals in the juices and adds so much flavor. This step always makes my kitchen smell absolutely divine, a mix of savory meat and fragrant olive oil.

Step 4: Start the Lemon Sauce

Once your softest and juiciest Greek meatballs are browned, remove them from the pan and set aside. Don’t clean the pan! Those browned bits? That’s pure flavor, my friend. Lower the heat to medium. If the pan looks a bit dry, add another splash of olive oil. Whisk in a little flour (or skip if using cornstarch for later) and cook for a minute, stirring constantly, to create a roux. This is where I once accidentally burned the flour, and let me tell you, that smoky smell lingered!

Step 5: Simmer the Sauce with Meatballs

Slowly pour in the chicken broth, whisking constantly to avoid any lumps we want that silky, smooth sauce for our softest and juiciest Greek meatballs! Bring it to a gentle simmer, then carefully return the browned meatballs to the pan. Add the fresh lemon juice now, too. Cover the pan and let everything simmer for about 15-20 minutes, or until the meatballs are cooked through and have absorbed some of that lovely lemony goodness. The sauce will thicken slightly, and your kitchen will smell like pure sunshine.

Step 6: Thicken and Serve

If you want a thicker sauce, this is where that cornstarch slurry comes in handy. In a small bowl, whisk together a tablespoon of cornstarch with two tablespoons of cold water until smooth. Slowly pour this into the simmering sauce, stirring constantly, until it reaches your desired consistency. It should be lovely and luscious, coating the back of a spoon. Taste and adjust seasonings maybe a little more salt, or a squeeze more lemon? Garnish with extra fresh parsley or mint, and serve these softest and juiciest Greek meatballs right away!

Keeping Your Softest Juiciest Greek Meatballs Fresh: Storage Tips

Okay, so you’ve got leftover softest and juiciest Greek meatballs (lucky you!). They store beautifully, honestly. I usually pop them into an airtight container, sauce and all, and they’ll keep in the fridge for about 3-4 days. Now, here’s a little secret: sometimes the sauce can get a bit thicker after chilling, and I’ve found that reheating them gently on the stovetop with a tiny splash of extra chicken broth or water helps bring that luscious consistency back. I microwaved them once and the sauce separated a little, so don’t do that lol, unless you’re in a real pinch. They also freeze surprisingly well for up to 3 months, just thaw overnight in the fridge and reheat gently. This is how I manage to have delicious softest and juiciest Greek meatballs whenever the craving hits!

https://tastetrend.net/wp-content/uploads/2026/01/the-softest-and-juiciest-greek-meatballs-in-lemon-sauce-blog-image-1.png

Softest Juiciest Greek Meatballs: Ingredient Substitutions

Life happens, and sometimes you just don’t have exactly what the recipe calls for, right? For the meat, I’ve tried using just ground beef, and while it’s still good, it’s not quite as soft and juicy as the beef and pork blend. If you’re out of fresh mint, a tiny pinch of dried oregano or dill can give it a different, but still lovely, Mediterranean vibe I tried it once when I was desperate, and it worked… kinda. For the breadcrumbs, gluten-free breadcrumbs work perfectly if you need them. And if you don’t have chicken broth, vegetable broth is a decent swap, though it might make the sauce a little less rich. My point is, don’t be afraid to experiment a little, that’s how we learn what we love, and how to make these softest and juiciest Greek meatballs your own!

Serving Your Softest Juiciest Greek Meatballs

These softest and juiciest Greek meatballs are so versatile, it’s almost criminal! I love serving them over a bed of fluffy rice or creamy orzo pasta to soak up every last drop of that amazing lemon sauce. A simple green salad with a light vinaigrette is always a good idea on the side, adding a fresh crunch. For a truly authentic Greek experience, a dollop of cool, tangy tzatziki sauce is heavenly. And for drinks? Honestly, a crisp white wine like a Sauvignon Blanc or even just a glass of sparkling water with a lemon wedge makes it feel like a mini-vacation. This dish and a good book or a rom-com? Yes please, that’s my ideal night in!

Cultural Roots of Greek Meatballs

These softest and juiciest Greek meatballs, or keftedes as they’re known in Greece, hold such a special place in Mediterranean cuisine. While my version with the lemon sauce is a nod to the classic avgolemono (egg-lemon sauce), the meatballs themselves are a staple in almost every Greek home. I remember learning that each family often has their own subtle twist a different herb, a secret spice. For me, discovering them felt like uncovering a piece of my own family’s food heritage, even though we’re not Greek. It was through my Yiayia, a wonderful woman who embraced all cultures through her cooking, that I first truly connected with the comforting, soulful flavors of Greece. It reminds me that food really does transcend borders.

Frequently Asked Questions About These Greek Meatballs

→ Can I make these softest and juiciest Greek meatballs ahead of time?

Yes, absolutely! You can prepare the meatball mixture and form the balls a day ahead, storing them covered in the fridge. Then just brown and simmer them when you’re ready to cook. I’ve done this many times for busy weeknights, it’s a lifesaver!

→ What kind of ground meat works best for these Greek meatballs?

Honestly, I swear by a 50/50 mix of ground beef and ground pork. The pork adds a juiciness that’s hard to beat, making them truly the softest and juiciest Greek meatballs. If you only have beef, use 80/20 for a bit more fat and flavor.

→ My lemon sauce looks too thin/thick, what should I do?

If it’s too thin, make a small cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) and whisk it in gradually while simmering. Too thick? Just add a splash more chicken broth or water until it’s just right. I’ve been there, it happens!

→ Can I freeze these softest and juiciest Greek meatballs?

Yes, you can! Once cooked and cooled, place them in an airtight freezer-safe container with the sauce. They’ll keep for up to 3 months. Thaw them overnight in the fridge and reheat gently on the stove for the best results.

→ What can I serve with these Softest Juiciest Greek Meatballs besides rice or pasta?

Oh, loads of things! Roasted potatoes, a simple side of sautéed greens like spinach or kale, or even just some crusty bread to sop up that amazing lemon sauce. A fresh cucumber and tomato salad would be lovely too. Get creative!