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The Softest and Juiciest Greek Meatballs in Lemon Sauce

The Softest and Juiciest Greek Meatballs in Creamy Lemon Sauce

Experience the Softest and Juiciest Greek Meatballs in Lemon Sauce, a comforting Mediterranean dish bursting with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 meatballs
Calories 250 kcal

Equipment

  • Large Bowl
  • Skillet
  • Cookie scoop

Ingredients
  

For the Meatballs

  • 4 cloves Minced Garlic adds depth of flavor; use fresh for maximum aroma.
  • 1 tablespoon Lemon Zest provides bright citrus notes; zest before juicing for freshness.
  • 1/4 cup Chopped Parsley adds a fresh touch; dill can be a great alternative if desired.
  • 1 cup Panko Breadcrumbs creates texture; regular breadcrumbs may lead to denser meatballs.
  • 1/2 cup Grated Yellow Onion adds moisture and sweetness; shallots work well as a substitute.
  • 4 ounces Feta Cheese brings tangy creaminess; crumbled goat cheese is a tasty alternative.
  • 1 large Egg binds the meatballs together; for a vegan option, use a flax or chia egg.
  • 1 teaspoon Dried Oregano infuses classic Mediterranean flavor; use fresh oregano in smaller amounts.
  • to taste Salt & Pepper essential for seasoning; adjust to suit personal taste.
  • 1 pound Ground Chicken the star protein; ground turkey is a healthy counterpart and flavorful substitute.

For the Lemon Cream Sauce

  • 4 tablespoons Butter adds richness; olive oil can lighten the sauce if preferred.
  • 2 tablespoons Flour helps thicken the sauce with a roux; choose a gluten-free blend for a gluten-free version.
  • 1 cup Chicken Broth provides depth; vegetable broth is a lighter option.
  • 1/4 cup Lemon Juice enhances sauce brightness; fresh juice will give the best flavor.
  • 2 large Egg Yolks enrich the sauce; can be omitted for a lighter texture though it will be thinner.
  • 1/4 teaspoon Nutmeg adds warmth; optional if you prefer a simpler taste.
  • 1/4 cup Green Olives contribute a briny kick; substitute with capers if desired.

Instructions
 

Making the Meatballs

  • In a large bowl, mix together minced garlic, lemon zest, chopped parsley, panko breadcrumbs, grated onion, crumbled feta, egg, dried oregano, salt, and pepper until well incorporated.
  • Gently fold in the ground chicken, mixing until just combined. Be careful not to overmix to maintain the meatballs' tenderness.
  • Using a cookie scoop or your hands, form 24-28 meatballs of uniform size, ensuring they are compact but light.
  • Heat oil in a large skillet over medium-high heat. Sear the meatballs for about 5-7 minutes, turning occasionally until they are golden brown. Transfer to a plate.
  • In the same skillet, melt butter and sauté minced garlic for about 30 seconds until fragrant.
  • Whisk in flour to form a roux, then slowly add chicken broth, stirring continuously until the sauce thickens, approximately 3 minutes.
  • In a separate bowl, temper the egg yolks with some warmed sauce, then whisk it back into the skillet. Cook for an additional 4-6 minutes, until thickened.
  • Stir in nutmeg, lemon zest, and season with salt and pepper to taste. Add green olives, then return the meatballs to the skillet and warm through for a few minutes.

Notes

Optional: Garnish with fresh parsley for an extra pop of color! Allow meatballs to cool completely before refrigerating.
Keyword chicken meatballs, comfort food, easy recipe, Greek meatballs, homemade, lemon sauce