Description
Greek Meatballs in Lemon Sauce offer a flavorful twist on classic meatballs with a tangy and aromatic lemon sauce that perfectly complements the savory beef and herbs. This easy-to-make recipe delivers tender, juicy meatballs simmered in a light broth infused with fresh lemon juice, making it a delightful dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 2 cloves garlic, minced
- 1 tsp oregano
- Salt and pepper to taste
Lemon Sauce
- 2 tbsp olive oil
- 2 cups chicken broth
- Juice of 2 lemons
Instructions
- Combine Ingredients: In a large bowl, mix together the ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, oregano, salt, and pepper until evenly combined.
- Form Meatballs: Shape the meat mixture into small, evenly sized meatballs to ensure uniform cooking.
- Heat Oil: Warm 2 tablespoons of olive oil in a skillet over medium heat to prepare for browning the meatballs.
- Brown Meatballs: Carefully place the meatballs in the skillet and brown them on all sides, which helps lock in flavor and adds texture.
- Add Broth: Pour in 2 cups of chicken broth with the browned meatballs and bring the mixture to a simmer.
- Add Lemon Juice and Simmer: Stir in the juice of 2 lemons and let the meatballs cook gently in the lemon broth for about 10 minutes, allowing flavors to meld and meatballs to cook through.
- Serve: Remove from heat and serve the Greek meatballs warm, spooning some of the lemon sauce over the top for a bright, tangy finish.
Notes
- For a lighter version, ground turkey can be used instead of beef.
- Ensure meatballs are uniformly sized to cook evenly.
- You can add a pinch of red pepper flakes to the meat mixture for a subtle heat.
- Serve with rice, couscous, or crusty bread to soak up the lemon sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
