This recipe for Greek Meatballs in a Creamy Lemon-Dill Sauce is a vibrant and comforting meal, packed with the fresh, zesty flavors of the Mediterranean. It features incredibly tender, herb-infused meatballs (Keftedes), pan-seared until golden, then simmered in a luscious, tangy lemon-dill sauce that’s made rich and velvety with a touch of cream. It’s an elegant, restaurant-quality dish that’s surprisingly easy to make on a weeknight.
Perfect served over orzo or rice, this one-pan meal is a guaranteed family favorite. The bright, savory sauce is completely addictive and perfectly complements the fresh mint and parsley in the meatballs. Get ready for a new go-to recipe that’s bursting with incredible flavor.
Why You’ll Love This Recipe
- Packed with Fresh Flavor: A bright, tangy, and herbaceous sauce that’s completely irresistible.
- Juicy & Tender Meatballs: The combination of ground meat and fresh herbs creates perfectly moist meatballs.
- One-Pan Dinner: The meatballs and sauce come together in a single skillet for minimal cleanup.
- Elegant & Easy: A sophisticated meal that’s simple enough for any night of the week.
Ingredients
For the Greek Meatballs (Keftedes):
- 1.5 lbs Ground Lamb or a mix of Ground Beef and Pork
- 1/2 cup Panko Breadcrumbs
- 1 Egg, lightly beaten
- 1/2 Yellow Onion, finely grated
- 3 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 2 tablespoons Fresh Mint, chopped
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Olive Oil, for searing
For the Creamy Lemon-Dill Sauce:
- 3 tablespoons Unsalted Butter
- 3 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 3 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1 Lemon, juiced (about 1/4 cup)
- 1/4 cup Fresh Dill, chopped
- Salt and Black Pepper, to taste
Step-by-Step Instructions
- Make the Meatballs: In a large bowl, gently combine the ground meat, panko breadcrumbs, egg, grated onion, minced garlic, parsley, mint, oregano, salt, and pepper. Do not overmix. Roll the mixture into 1.5-inch meatballs.
- Sear the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer and sear until golden brown on all sides. They don’t need to be cooked through. Remove from the skillet and set aside.
- Start the Sauce: Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to form a roux.
- Build the Sauce: Gradually whisk in the chicken broth until the sauce is completely smooth. Bring to a simmer and let it cook for 3-5 minutes, until it has thickened slightly.
- Simmer: Stir in the heavy cream. Return the seared meatballs to the skillet. Reduce the heat to low, cover, and let the meatballs simmer gently in the sauce for 15-20 minutes, or until they are cooked through.
- Finish and Serve: Remove the skillet from the heat. Stir in the fresh lemon juice and chopped dill. Season with salt and pepper to taste. Serve immediately.
Tips & Variations
- Pro Tip: For the most tender meatballs, grate the onion on a box grater. This adds moisture and flavor without any chunky onion pieces.
- Don’t Overmix: Gently combine the meatball ingredients to ensure they stay tender and juicy.
- Add Spinach: Stir in a few handfuls of fresh spinach at the very end and let it wilt into the sauce for extra nutrients.
- Make it Lighter: You can substitute the heavy cream with half-and-half or evaporated milk for a lighter, but still creamy, sauce.
Frequently Asked Questions (FAQ)
- Can I bake the meatballs instead of searing them?
- Yes. For a more hands-off approach, you can bake the meatballs on a parchment-lined sheet at 400°F (200°C) for 15-20 minutes until browned, then add them to the simmering sauce to finish cooking.
- How do I store and reheat leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet on the stovetop. The sauce may thicken, so add a splash of broth to loosen it.
- Can I use ground chicken or turkey?
- Absolutely. Ground chicken or turkey would be a delicious, leaner alternative.
Serving Suggestions
- These Greek Meatballs are fantastic served over a bed of fluffy orzo pasta, rice, or couscous to soak up all of the delicious lemon-dill sauce. They are also wonderful with a side of roasted potatoes and a simple Greek salad.
Greek Meatballs in Lemon Sauce Recipe
Greek Meatballs in Lemon Sauce is the perfect spring supper — tender herbed meatballs made with lamb and pork, served in a silky, tangy lemon-egg sauce that’s luxurious without any cream or butter.
Ingredients
Equipment
Method
- Place all meatball ingredients into a large mixing bowl or the bowl of a stand mixer. Mix everything thoroughly but gently — do not overmix.
- Cover and refrigerate the mixture for 1–2 hours to allow the flavors to meld.
- Shape the mixture into 1 1/2-inch meatballs and set them on a platter.
- Bring about 4 1/2 cups of water to a boil in a wide stockpot. Gently place the meatballs into the water so that it almost covers them. Lower the heat and simmer, covered, for about 15 minutes. Avoid rapid boiling.
- Remove cooked meatballs to a platter and keep warm while preparing the sauce.
- In a medium bowl, whisk eggs thoroughly. Add lemon juice and a pinch of salt, whisking to combine.
- Remove 2 cups of the meatball cooking liquid and strain it. Slowly whisk 1/2 cup of the hot liquid into the egg mixture to temper it, then gradually add the rest while whisking constantly.
- Pour the sauce into a clean saucepan and cook gently over low heat for a few minutes until slightly thickened. Do not let it boil or simmer.
- Serve meatballs in shallow bowls over the lemon sauce and garnish with fresh parsley.
Notes
Use fresh herbs for the best flavor. If your sauce curdles slightly, just strain it through a fine mesh sieve. Leftovers can be gently reheated, but avoid boiling the sauce to keep it smooth. Dried dill can be used if fresh is unavailable.
