Dinner

Flavorful Greek Meatballs in Lemon Sauce Recipe

Name: Flavorful Greek Meatballs in Lemon Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 lb (450g) ground beef (90% lean) or ground lamb; ½ cup (60g) plain or Italian seasoned breadcrumbs; 1 large egg, room temperature; ⅓ cup (15g) fresh flat-leaf parsley, chopped; 3 cloves garlic, minced; ½ small onion, finely chopped; 1 teaspoon dried oregano; Salt and black pepper, to taste; 1 large lemon, zested and juiced; 1½ cups (360ml) low-sodium chicken broth (or vegetable broth); 2 tablespoons extra virgin olive oil

BySana Jeannette April 10, 2026April 10, 2026

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Introduction

These flavorful Greek meatballs in lemon sauce bring a bright and savory twist to classic meatballs. Made with ground beef or lamb and aromatic herbs, they’re simmered in a tangy lemon broth that’s perfect for a comforting meal. Serve them with rice, orzo, or a fresh salad for a delicious Mediterranean-inspired dinner.

A close-up of five browned meatballs on a white plate, each meatball showing a crisp, golden-brown crust with blackened seasoning spots and bits of green herbs and red chili flakes embedded throughout. The meatballs sit in a creamy yellow sauce speckled with black pepper and small chili pieces, with a slightly oily texture pooling around the base. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) ground beef (90% lean) or ground lamb
½ cup (60g) plain or Italian seasoned breadcrumbs

1 large egg, room temperature
⅓ cup (15g) fresh flat-leaf parsley, chopped

3 cloves garlic, minced
½ small onion, finely chopped

1 large lemon, zested and juiced
1½ cups (360ml) low-sodium chicken broth (or vegetable broth)
2 tablespoons extra virgin olive oil

1 teaspoon dried oregano
Salt and black pepper, to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C). Finely chop the onion and parsley, mince the garlic, and zest and juice the lemon.

Step 2: In a large bowl, combine the ground beef, breadcrumbs, egg, parsley, garlic, onion, half of the lemon zest, dried oregano, salt, and pepper. Mix gently but thoroughly with clean hands.
Step 3: Shape the mixture into golf ball-sized meatballs, about 1½ inches in diameter, wetting your hands with water to prevent sticking. Place them on a plate or baking sheet.
Step 4: Heat the olive oil in a 10-12 inch skillet over medium-high heat. Brown the meatballs in batches for 2-3 minutes per side until golden. Remove and drain on paper towels.

Step 5: Reduce heat to medium. Add the chicken broth, remaining lemon zest, and lemon juice to the skillet. Scrape the browned bits from the pan and simmer for 2 minutes.
Step 6: Return the meatballs to the skillet, spoon the sauce over them, cover, and simmer gently for 15 minutes until the meatballs are cooked through and the sauce thickens slightly.
Step 7: Taste the sauce and adjust salt and pepper if needed. Garnish with extra parsley and serve hot with your preferred sides.

Tips & Variations

For extra moist meatballs, use a mix of beef and lamb or add a splash of milk to the mixture.
Try adding a pinch of ground cumin or cinnamon to the meat for a deeper Mediterranean flavor.
Serve with tzatziki sauce, warm pita bread, or a Greek salad for a complete meal.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a little water or broth if the sauce has thickened too much.