Description
Make the softest juiciest Greek meatballs in lemon sauce at home! My recipe, full of personal tips & kitchen stories, is pure comfort.
Ingredients
Scale
- Meatball Base:
- 1 lb (450g) lean ground beef (80/20 preferred)
- 1 lb (450g) ground pork
- 1 small yellow onion, grated
- 3 cloves garlic, minced
- 1/2 cup plain breadcrumbs
- 1 large egg
- Flavor Boosters:
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 teaspoon dried oregano (optional, but lovely!)
- Salt and freshly ground black pepper, to taste
- Lemon Sauce Essentials:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon all-purpose flour (optional, for thicker sauce)
- 4 cups low-sodium chicken broth
- 1/4 cup fresh lemon juice (from 1–2 lemons)
- 1 tablespoon cornstarch (for slurry)
- 2 tablespoons cold water (for slurry)
- Finishing Touches:
- Extra fresh parsley or mint, for garnish
- Lemon wedges, for serving
Instructions
- 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.
- 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.
- 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.
- 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!
- 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.
- 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!