The Softest and Juiciest Greek Meatballs in Lemon Sauce

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Instructions

Prepare The Meatballs:

    • Soak bread in white wine. Tear it into smaller pieces and then let it soak for a couple of minutes.
    • Add both types of meat to a mixing bowl along with the egg, parsley, oregano, cumin, onion, garlic, salt, and pepper.
    • Add the soaked bread crumbling it as much as possible.
    • Knead meatball mixture until uniform.
    • Shape into 15 oval-shaped meatballs and place on a large plate. About 65-70 grams each.
  • Refrigerate for about an hour to become firm and hold their shape.
  • Heat a generous splash of olive oil in a large skillet or non-stick frying pan.
  • Sear the meatballs on both sides to get some color. Don’t flip or disturb them before the first 4 minutes of cooking have passed. Then turn them using two forks.
  • Transfer meatballs to paper towels to drain excess oil and start preparing the sauce.

Make the sauce:

    • In a saute pan melt butter over moderate heat.
    • Add the flour and cook for 2-3 minutes, stirring with a wooden spatula until sandy in color and smells like toasted flour.
    • Pour in the hot water or stock and the lemon juice. Stir well.

      See notes below.

  • Add the meatballs and put the lid on.
  • Simmer for about 20 minutes turning them once and scraping the pan so they won’t stick at the bottom. Taste the sauce for any additional seasoning.
  • Serve warm with plenty of freshly ground pepper and some dried oregano on top.

    Instructions

    Prepare The Meatballs:

      • Soak bread in white wine. Tear it into smaller pieces and then let it soak for a couple of minutes.
      • Add both types of meat to a mixing bowl along with the egg, parsley, oregano, cumin, onion, garlic, salt, and pepper.
      • Add the soaked bread crumbling it as much as possible.
      • Knead meatball mixture until uniform.
      • Shape into 15 oval-shaped meatballs and place on a large plate. About 65-70 grams each.
    • Refrigerate for about an hour to become firm and hold their shape.
    • Heat a generous splash of olive oil in a large skillet or non-stick frying pan.
    • Sear the meatballs on both sides to get some color. Don’t flip or disturb them before the first 4 minutes of cooking have passed. Then turn them using two forks.
    • Transfer meatballs to paper towels to drain excess oil and start preparing the sauce.

    Make the sauce:

      • In a saute pan melt butter over moderate heat.
      • Add the flour and cook for 2-3 minutes, stirring with a wooden spatula until sandy in color and smells like toasted flour.
      • Pour in the hot water or stock and the lemon juice. Stir well.

        See notes below.

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