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Meatballs In Lemon Sauce

Savory Meatballs in Lemon Sauce for a Quick Dinner Delight

Delicious meatballs in lemon sauce, delivering comfort and zest for a delightful quick dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 2 tbsp Olive Oil Essential for frying meatballs; opt for extra virgin for richer flavor.
  • 1 lb Ground Pork Provides moisture and flavor; ground lamb can be a variation.
  • 1 lb Lean Ground Beef The heart of the meatballs, offering a satisfying texture.
  • 1 Large Egg Acts as a binder for the meatballs.
  • 2 slices Crustless Bread Soaked in wine for added moisture; milk can be used for alcohol-free.
  • 1/4 cup White Wine Enhances flavor; omit for non-alcoholic dish.
  • 1 small Minced Onion Adds depth and sweetness; shallots as alternative.
  • 4 cloves Minced Garlic Packs a flavor punch; adjust to taste.
  • 1/2 tsp Ground Cumin Introduces warm spice; coriander as substitute.
  • 1 tsp Dried Oregano A staple in Greek cooking; add fresh oregano for serving.
  • 2 tsp Dried Parsley Offers brightness; fresh parsley for added freshness.
  • 1 tsp Fine Sea Salt Elevates flavors; adjust to liking.
  • 1/2 tsp Ground Pepper Essential seasoning for mixture.
For the Creamy Lemon Sauce
  • 4 tbsp Butter Forms base for the sauce.
  • 4 tbsp All-Purpose Flour Thickens the sauce; use gluten-free flour for gluten-free.
  • 2 cups Hot Water or Stock Liquid blend for the sauce; vegetable stock for lighter taste.
  • 8-10 tbsp Lemon Juice Key for zest; adjust to taste.

Equipment

  • skillet
  • mixing bowl
  • Sauté Pan

Method
 

Step-by-Step Instructions
  1. Soak the crustless bread in white wine for about 5 minutes until fully saturated, then tear into small pieces.
  2. In a large mixing bowl, combine ground pork, lean ground beef, large egg, dried oregano, dried parsley, ground cumin, minced onion, minced garlic, fine sea salt, and ground pepper. Add soaked bread pieces and knead gently until uniform.
  3. Form the mixture into approximately 15 oval-shaped meatballs, refrigerate for at least 1 hour.
  4. Heat olive oil in a skillet over medium-high heat. Sear meatballs for about 4 minutes on each side until golden brown.
  5. In a separate sauté pan, melt butter, whisk in flour and cook for 2-3 minutes. Gradually stir in hot water or stock and lemon juice, mixing well.
  6. Add seared meatballs to creamy lemon sauce, cover, and simmer on low heat for about 20 minutes, turning occasionally.
  7. Adjust the seasoning with salt and pepper before serving. Garnish with cracked black pepper and extra oregano.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 12gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Serve immediately for best flavor absorption from the sauce.

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