Ultra-Tender Greek Meatballs in a Bright Lemon Sauce bring together delicate, juicy meatballs and a silky, citrus-kissed sauce that feels both comforting and refreshing. Ground meat is gently seasoned with herbs, then simmered in a lemony broth that turns velvety and aromatic. Perfect for family dinners, relaxed weekends, or cooler evenings, this dish offers warmth, balance, and classic Mediterranean charm.
Servings – Ultra-Tender Greek Meatballs in a Bright Lemon Sauce
Servings: 4–6 servings
Time Required for Ultra-Tender Greek Meatballs in a Bright Lemon Sauce
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Prep Time: 20 minutes
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Cook Time: 35 minutes
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Total Time: 55 minutes
Ingredients for Ultra-Tender Greek Meatballs in a Bright Lemon Sauce
Main Ingredients
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Ground beef or lamb (or a mix): 700 g
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Onion, finely grated: 120 g
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Garlic cloves, minced: 3
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Breadcrumbs (fine): 60 g
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Milk or water: 80 ml
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Egg (large): 1
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Olive oil: 30 ml
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Chicken broth (low sodium): 750 ml
Lemon Sauce & Seasoning
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Fresh lemon juice: 80 ml
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Lemon zest (unwaxed): 1 tsp
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Fresh parsley, finely chopped: 20 g
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Dried oregano: 2 g
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Salt: 10 g (or to taste)
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Freshly ground black pepper: 5 g
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Cornstarch (optional, for thickness): 10 g
Step-by-Step Instructions – How to Make Ultra-Tender Greek Meatballs in a Bright Lemon Sauce
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Prepare the meatball base
First, soak the breadcrumbs with milk in a bowl until softened. This step ensures exceptional tenderness later. Meanwhile, combine the ground meat, grated onion, garlic, egg, parsley, oregano, salt, and pepper in a large bowl. -
Mix gently
Next, add the soaked breadcrumbs to the meat mixture. Using your hands, mix gently just until combined. Avoid overmixing, as this would make the meatballs dense rather than soft. -
Shape the meatballs
Then, with lightly oiled hands, shape the mixture into medium-sized meatballs, about 35–40 g each. Set them aside while preparing the sauce. -
Build the lemon broth
Heat olive oil in a wide, deep pan over medium heat. Pour in the chicken broth and bring it to a gentle simmer. Add lemon zest and half of the lemon juice, allowing the aroma to bloom. -
Simmer the meatballs
Carefully lower the meatballs into the simmering broth. Reduce heat to low, cover, and cook for 20–25 minutes. Meanwhile, the meatballs cook through gently, absorbing the citrus-infused liquid. -
Brighten and thicken the sauce
Next, stir in the remaining lemon juice. If a slightly thicker sauce is desired, dissolve cornstarch in a little cold water and add it slowly, stirring until silky and lightly thickened. -
Finish and rest
Finally, adjust seasoning with salt and pepper. Let the dish rest off the heat for 5 minutes so the flavors settle and the sauce coats the meatballs evenly.
Variations
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With different meat: Use ground chicken or turkey for a lighter version while keeping the same lemon sauce.
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Creamier version: Whisk in 80 ml of warm cream or yogurt at the end for a richer texture.
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Egg-free option: Omit the egg and add extra soaked breadcrumbs to bind gently.
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Herb-forward version: Add fresh dill or mint alongside parsley for added Mediterranean freshness.
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Seasonal swap: Serve over rice in winter or alongside sautéed greens in spring.
Tips
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Gentle mixing: Overworking the meat removes air and reduces juiciness; mix only until combined.
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Low simmer: Keep the broth at a gentle simmer, not a boil, to prevent tough meatballs.
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Balanced acidity: Add lemon juice in stages to control brightness without overpowering the dish.
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Texture control: Breadcrumbs soaked in liquid are essential for ultra-tender results.
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Storage: Refrigerate leftovers up to 3 days; reheat gently to preserve the sauce texture.
Conclusion
Ultra-Tender Greek Meatballs in a Bright Lemon Sauce are a beautiful example of simple ingredients transformed through careful technique. Moreover, the contrast between juicy meatballs and the fresh, silky lemon sauce makes this dish both comforting and lively. Served with rice, potatoes, or crusty bread, it delivers a satisfying Mediterranean meal that feels timeless, elegant, and deeply nourishing.
