Description
These Greek meatballs (keftedes) are tender, juicy, and infused with Mediterranean flavor. Pan-seared until golden and simmered in a lemony broth, they make the perfect cozy meal over rice or with crusty bread. The rich lemon sauce brings it all together with a bright and tangy finish.
Ingredients
1 pound ground beef (80/20)
1 small onion, finely grated
2 garlic cloves, minced
1 large egg
1 cup breadcrumbs
1/3 cup milk
1/4 cup chopped fresh parsley
2 tablespoons olive oil (plus more for searing)
1/4 cup all-purpose flour (for dusting)
1 1/2 cups chicken broth
1/4 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Combine breadcrumbs and milk in a small bowl. Let sit for 5 minutes.
2. In a large bowl, mix ground beef, soaked breadcrumbs, grated onion, garlic, egg, parsley, salt, and pepper.
3. Form into 1.5-inch meatballs and lightly dust each with flour.
4. Heat olive oil in a skillet over medium heat. Sear meatballs in batches until golden (not fully cooked through). Set aside.
5. In the same skillet, add a bit more olive oil. Sauté garlic until fragrant.
6. Add chicken broth, lemon juice, and a pinch of salt. Bring to a simmer.
7. Return meatballs to the skillet. Cover and simmer for 15–20 minutes until fully cooked and sauce is slightly thickened.
8. Garnish with more parsley and lemon slices. Serve hot.
Notes
Don’t overmix the meatball mixture—keep it loose for a tender bite.
Use freshly squeezed lemon juice for the brightest flavor.
If your sauce is too thin, simmer uncovered or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 2g
- Sodium: 510mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg