Meatballs Recipe with a Lemony Sauce

Flavor-packed tender meatballs with a crispy crust and a lemony sauce. This recipe can serve a crowd as an appetizer,
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: Greece
Keyword: Beef, Lamb, Pork
Servings: 8
Calories: 219kcal


  • 1 medium yellow onion, grated
  • 3 garlic cloves, minced
  • Extra Virgin Olive Oil
  • 1 slice, day old bread, cubed and soaked in milk
  • 1 lb lean ground beef
  • 1 large egg
  • 1 egg yolk, divided
  • ½ lb ground lamb or pork
  • ¼ cup chopped fresh mint leaves
  • 1 tbsp organic ground coriander
  • 1 tsp dried oregano, preferably Greek oregano
  • 1 tsp organic ground cumin
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • salt
  • black pepper
  • 3 lemons, zested and juiced
  • Flour
  • cup chicken broth


  • Heat 2 tbsp olive oil over medium heat in a large skillet.
  • Add the chopped onions and garlic and cook until golden, stirring regularly.
  • Then transfer the onions and garlic mixture to a large mixing bowl to cool.
  • Add the soaked bread to the mixing bowl.
  • Add the ground beef and lamb (or pork) to the mixing bowl add,
  • Then add 1 egg, spices, fresh mint, salt and pepper, 1 tbsp lemon zest. Mix using your hand until until became a mixture.
  • Start forming the meat mixture into balls. The roll meatballs into the flour and place them on a large tray.
  • In a large skillet add 1/4 cup olive oil and heat over medium-high. After a few minutes, turn heat to medium and add the meatballs to cook.
  • Cook the meatballs for about 10 minutes and turning them, until fully cooked.
  • Use a slotted spoon to remove the meatballs from skillet and place them onto paper towels to drain any excess fat.
  • Whisk the 1 egg yolk with the chicken broth and lemon juice into the skillet and add the remaining lemon zest, then add the meatballs back in.
  • Cook over medium heat for another 5 minutes until the lemon sauce thickens.
  • You can serve hot in bowls with pita bread or a salad.

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