Greek Meatballs in Lemon Sauce
Juicy Greek meatballs simmered in a bright, tangy lemon sauce, perfect for weeknight dinners or meal prep.
Ingredients
For the meatballs
- 1 pound ground beef or lamb Lamb gives extra Greek flair, beef is milder.
- 1/2 cup breadcrumbs Use gluten-free breadcrumbs if needed.
- 1/4 cup grated Parmesan cheese Adds umami richness.
- 1/4 cup chopped fresh parsley Brings Mediterranean freshness.
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 large egg Acts as a binder.
- 1 teaspoon dried oregano
- to taste Salt and pepper
For the sauce
- 2 tablespoons olive oil For browning meatballs.
- 1 cup chicken broth Use low-sodium if preferred.
- 1 Juice and zest of 1 lemon Zest is essential for flavor.
Instructions
Preparation
- In a large bowl, combine the ground beef or lamb, breadcrumbs, Parmesan cheese, parsley, onion, garlic, egg, oregano, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 inch in diameter.
Cooking
- Heat olive oil in a skillet over medium heat. Add meatballs and cook until browned on all sides.
- Once browned, remove meatballs from the skillet and set aside.
- In the same skillet, add chicken broth, lemon juice, and lemon zest. Bring to a simmer.
- Return meatballs to the skillet, cover, and cook for about 15 minutes until cooked through.
- Serve the meatballs drizzled with lemon sauce.
Notes
These meatballs store well for up to 4 days in the fridge. For freezing, cool completely, then freeze in the sauce. Reheat gently with a splash of water or broth.