Irresistible Greek Meatballs in Lemon Sauce : A Comforting and Authentic Dinner

If you’re craving a dish that’s comforting, flavorful, and packed with Mediterranean charm, these Greek Meatballs in Lemon Sauce—also known as Keftedes Avgolemono—will absolutely satisfy. Made with tender meatballs simmered in a creamy lemon-egg sauce, this dish is a shining star among authentic Greek recipes.

Whether you’re exploring European food recipes, preparing a hearty main dish for your family, or just looking to try something new and cultural, this recipe delivers big flavor with simple ingredients. It’s also a great option if you’re on the hunt for fancy meatballs or want to experiment with a slow cooker version of this Greek classic.

Let’s dive into this traditional yet incredibly versatile recipe.

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Why This Greek Lemon Meatball Recipe Is a Mediterranean Favorite

What makes Greek meatballs in lemon sauce truly unforgettable is the bright, zesty flavor of the sauce paired with juicy, tender meatballs. Unlike Italian meatballs that are often tomato-based or American-style meatballs that lean sweet and smoky, Greek meatballs focus on herbs, olive oil, and citrus—a classic Mediterranean combination.

The lemon-egg sauce, called Avgolemono, is a staple in many Greek sauce recipes, also used in soups and stews. Its light, creamy texture and tangy finish make it ideal for coating meatballs and soaking into warm pita bread, roasted potatoes, or fluffy rice.

What Are Greek Meatballs in Lemon Sauce? A Cultural Main Dish Explained

These meatballs, known in Greek as Keftedes, are traditionally made with a mix of ground beef and pork (though we’ll keep it pork-free here), along with aromatics like onion, garlic, and parsley. They’re pan-fried until golden brown and then gently simmered in an egg-lemon sauce that’s thickened naturally without cream or flour.

This dish reflects the rich culinary heritage of Greece and its neighboring regions, including Cypriot recipes that often include lemon, olive oil, and fresh herbs as essential ingredients. It’s a perfect representation of how simple ingredients can create deeply flavorful cultural dinner recipes.

Ingredients You’ll Need for Traditional Greek Meatballs

To make this recipe at home, you’ll need a combination of pantry staples and a few fresh ingredients. Here’s what to gather:

For the Meatballs:

• 500g (1.1 lbs) ground beef
• 1 small red onion, finely grated
• 1 clove garlic, minced
• 1 medium potato, grated and drained
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1 teaspoon dried oregano
• 1 egg
• 2 tablespoons breadcrumbs
• Salt and pepper, to taste
• Olive oil for frying

For the Lemon Sauce (Avgolemono):

• 2 eggs
• Juice of 2 lemons
• 300ml (about 1 ¼ cups) warm chicken or vegetable broth
• Salt, to taste
• Fresh parsley for garnish

Tip: For extra convenience, you can use pre-made meatballs and skip to the sauce steps, though homemade is highly recommended for best flavor.

Kitchen Equipment to Prepare Greek Lemon Meatballs Easily

Here’s the equipment you’ll need to prepare this recipe smoothly:

• Large mixing bowl
• Grater (for onion and potato)
• Sharp knife and cutting board
• Large non-stick skillet or frying pan
• Saucepan or Dutch oven
• Whisk
• Ladle
• Serving dish or platter

Step-by-Step Guide: How to Make Greek Meatballs in Lemon Sauce

Step 1: Prepare the meatball mixture.
In a large bowl, combine the ground beef, grated onion, garlic, grated potato, parsley, mint, oregano, egg, breadcrumbs, salt, and pepper. Mix well with your hands until everything is evenly incorporated.

Step 2: Shape and fry the meatballs.
Form the mixture into small balls (about the size of a walnut). Heat olive oil in a skillet over medium heat. Fry the meatballs in batches, turning them to brown evenly on all sides. Transfer to a paper towel-lined plate to drain.

Step 3: Prepare the Avgolemono sauce.
In a bowl, whisk the eggs until foamy. Slowly add the lemon juice while whisking. Gradually add the warm broth in a thin stream, whisking constantly to temper the eggs.

Step 4: Combine meatballs and sauce.
In a large saucepan, place the fried meatballs and gently pour the sauce over them. Warm gently over low heat, stirring occasionally. Do not boil, as the egg sauce may curdle.

Step 5: Serve and garnish.
Once heated through, garnish with fresh parsley and a sprinkle of black pepper. Serve immediately with your favorite sides for meatballs, such as Garlic Parmesan Focaccia Bread or Cucumber Dill Salad.

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Tips for Perfect Greek Meatballs: Texture, Flavor & Sauce

• Use fresh herbs: Mint and parsley add classic Greek freshness.
• Grate the onion and potato finely: This keeps the texture moist and tender.
• Don’t overcrowd the pan: Fry in batches to avoid steaming the meatballs.
• Temper the egg sauce: Add broth slowly to prevent curdling.
• Serve immediately: The sauce is best fresh and warm.

If you enjoy these, you might also love Slow Cooker Chicken with Potatoes and Green Beans—another comfort dish with minimal effort.

What to Serve with Greek Meatballs (Delicious Sides & Pairings)

Greek meatballs pair wonderfully with light, citrus-forward sides. Try them with:

• Lemon Herb Quinoa with Chickpeas
• Roasted Butternut Squash
• Mini Pumpkin Bread with Cinnamon Swirl
• Healthy Zucchini Beef Stir Fry
• Crispy Smashed Potato Salad

Pita bread, couscous, or even fluffy mashed potatoes also make fantastic pairings.

Slow Cooker Variation: How to Make Slow Cooker Greek Meatballs

Want a hands-off version? You can easily turn this into a slow cooker Greek meatballs recipe:

1. Brown the meatballs in a skillet as usual.
2. Add them to a slow cooker with about ½ cup broth.
3. Cook on LOW for 4–5 hours.
4. In the last 30 minutes, whisk together the avgolemono sauce and stir it in slowly.
5. Keep on WARM and serve when ready.

This method keeps the meatballs tender and lets the flavors blend beautifully over time—perfect for family dinners or entertaining.

Storing and Reheating Greek Lemon Meatballs

In the fridge: Store cooled leftovers in an airtight container for up to 3 days.

In the freezer: Freeze meatballs and sauce separately in airtight containers. Thaw overnight in the fridge before reheating.

To reheat: Warm on the stovetop over low heat, stirring gently to prevent curdling. Avoid the microwave, as it can separate the sauce.

Pair your reheated leftovers with something light like Zero Point Chicken Salad or a crisp side like Cucumber Shrimp Salad.

Common Mistakes to Avoid When Cooking Greek Meatballs

• Overmixing: Can lead to tough meatballs.
• Boiling the sauce: Causes curdling. Always heat slowly.
• Using cold broth: Cold liquid will shock the eggs. Use warm broth for a smooth sauce.
• Skipping the resting time: Letting meatballs sit for a few minutes after cooking allows flavors to settle.

Creative Variations: From Cypriot Twists to Fancy Meatballs

Feeling adventurous? Try these ideas:

• Cypriot version: Add cinnamon or a dash of cumin for a Cypriot-style twist.
• Fancy meatballs: Stuff with a cube of feta or drizzle with truffle oil before serving.
• Vegetarian option: Use chickpeas or lentils in place of meat, then follow the same sauce steps.
• With rice: Serve over a bed of seasoned rice, like in this Mediterranean Shrimp Bowl.

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FAQs About Greek Meatballs in Lemon Sauce

Can I make the sauce ahead of time?
Yes, but don’t combine it with the meatballs until ready to serve.

Can I use ground chicken or turkey instead of beef?
Absolutely. Ground chicken or turkey works well and keeps things lighter.

What if I don’t have fresh herbs?
Dried herbs will work, but use half the quantity and expect a milder flavor.

Is this dish kid-friendly?
Yes! The mild lemon flavor and tender meatballs make it great for all ages.

Final Thoughts: Add This to Your List of Authentic Greek Recipes

There’s something timeless about this dish. Greek Meatballs in Lemon Sauce are elegant enough for guests but easy enough for a weeknight meal. Whether you stick to the stovetop or opt for the slow cooker, this is a main dish you’ll turn to again and again.

Love Mediterranean flavors? Try Cottage Cheese Egg Salad, Vegetarian Pasta Primavera, or Chickpea Feta Avocado Salad next.

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