Name: Lemon Sauce Meatballs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 200 grams ground pork (7 ounces); 400 grams lean ground beef (14 ounces); 1 large egg; 100 grams crustless bread (3.5 ounces); 125 ml white wine (½ cup); 100 grams onion, minced (½ cup); 4 garlic cloves, minced; ½ teaspoon ground cumin; 1 teaspoon dried oregano plus extra to serve; 2 teaspoons dried parsley or fresh minced; 1 teaspoon fine sea salt plus extra for the sauce; ½ teaspoon ground pepper plus extra for the sauce; 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups hot water or stock (vegetable, beef, or chicken); 8-10 tablespoons lemon juice

Jump to Recipe· 4.8 from 5 reviews

If you’re craving something tangy, comforting, and absolutely irresistible, then you’re in for a treat with this Lemon Sauce Meatballs Recipe. Imagine juicy, tender meatballs bathed in a bright, buttery lemon sauce that just sings with flavor. It’s one of those dishes that sticks with you in the best way – perfect for cozy dinners or impressing friends without fuss. Trust me, once you try this, you’ll find yourself making it again and again.

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Why This Recipe Works

Balanced Flavors: The lemon sauce perfectly cuts through the richness of the meatballs, creating harmony in every bite.
Textural Contrast: Crisp-seared exteriors on the meatballs with juicy centers make for a delightful mouthfeel.
Simple Ingredients: You don’t need fancy stuff; everyday pantry staples come together to make something special.
Versatility: This Lemon Sauce Meatballs Recipe works just as well for a casual family dinner or for entertaining guests.

Lemon Sauce Meatballs, lemon meatballs with lemon sauce, tangy meatball recipe, flavorful lemon meatballs, easy lemon meatballs - The image shows a close-up of several browned meatballs in a light tan creamy sauce inside a white bowl, with the meatballs having a textured, slightly crispy and browned surface. The sauce around them is smooth, speckled with small herbs and spices, filling the gaps between the meatballs. There is a silver spoon placed among the meatballs, partially submerged in the sauce. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has a job—and when combined, they make magic. From the meaty duo of pork and beef for depth and moisture to the bright lemon juice that enlivens the sauce, this recipe thrives on simple yet purposeful components. Here’s what to look for when shopping:

Lemon Sauce Meatballs, lemon meatballs with lemon sauce, tangy meatball recipe, flavorful lemon meatballs, easy lemon meatballs - Flat lay of fresh raw ground pork, fresh raw lean ground beef, one whole large brown egg, a small bowl of torn crustless white bread soaked in white wine, a small white bowl of finely minced yellow onion, four whole garlic cloves peeled, a small white bowl of dried oregano, a small white bowl of dried parsley, a small white bowl of ground cumin, a small white bowl of fine sea salt, a small white bowl of ground black pepper, a small white bowl of golden olive oil, a small white bowl of pale yellow lemon juice, a small white bowl of golden butter, a small white bowl of all-purpose flour, a small white bowl of hot vegetable stock placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Ground pork: Adds moisture and a subtle sweetness so your meatballs don’t dry out.
Lean ground beef: Provides rich flavor and body—pick something around 90% lean.
Egg: Acts as a binder so your meatballs hold their shape beautifully.
Crustless bread: Soaked in white wine, it keeps the meatballs tender and enhances flavor.
White wine: The soaking liquid for bread, it infuses subtle acidity and complexity.
Onion and garlic: They’re your aromatic base, giving savory depth.
Spices (cumin, oregano, parsley): Classic Mediterranean flavors that make these meatballs shine.
Butter and flour: The building blocks of your luscious lemon sauce.
Hot water or stock: Adds body and richness to the sauce—stock ups the flavor nicely.
Lemon juice: The star that brightens the sauce with fresh, zesty notes.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Lemon Sauce Meatballs Recipe is how easy it is to make it your own. I love playing with the seasonings or swapping out herbs depending on what I’m in the mood for—don’t be shy to experiment!

Variation: Sometimes, I swap parsley for fresh dill for a different Mediterranean twist; it adds a lovely brightness.
Spice Level: If you like a little heat, a pinch of crushed red pepper flakes in the meatball mix ups the excitement nicely.
Dairy-Free: You can replace butter with olive oil in the sauce for a dairy-free version that’s still delicious.
Herb swap: Fresh oregano can be replaced with thyme or rosemary if that’s what you have on hand—just adjust to taste.

Step-by-Step: How I Make Lemon Sauce Meatballs Recipe

Step 1: Soak and Mix

Start by soaking your crustless bread in white wine—it softens beautifully and gives the meatballs subtle tang. Tear up the bread as it soaks so it breaks apart nicely. Next, toss the ground pork and beef into a bowl with the egg, minced onion, garlic, herbs, spices, and that soaked bread. Knead everything together gently but thoroughly until you get a uniform mixture. It’s a messy, satisfying step—I sometimes sneak a quick taste of the mix (raw, just the meat and seasonings!) to make sure the balance feels right.

Step 2: Shape and Chill

Roll the mixture into about 15 oval-shaped meatballs, each roughly 65-70 grams—that size cooks evenly without drying out. Place them on a plate and refrigerate for about an hour. Chilling is key because it helps the meatballs firm up and hold their shape when you cook them, so don’t skip this step!

Step 3: Sear for Flavor

Heat a nice splash of olive oil in a skillet over medium heat. Once hot, gently place the meatballs in, letting them sear without touching for about 4 minutes on one side – this creates a lovely caramelized crust. Flip carefully using two forks (I learned the hard way that metal utensils slash less than spoons here). After browning all sides, move them onto paper towels to drain excess oil. This step builds a rich flavor base for the sauce, so be patient and don’t overcrowd the pan.

Step 4: Make the Lemon Sauce

In a separate sauté pan, melt the butter on moderate heat. Stir in the flour, cooking for 2-3 minutes until it turns sandy in color and smells nutty—this roux is what thickens your sauce nicely. Slowly whisk in the hot water or stock and freshly squeezed lemon juice—start with about 6 tablespoons and adjust after tasting. Stir constantly to avoid lumps and get a silky sauce. The citrus zing combined with buttery depth is the hallmark of this recipe.

Step 5: Simmer and Serve

Add the browned meatballs into the lemon sauce, cover with a lid, and let simmer gently for about 20 minutes. Turn them once halfway to coat all sides, and scrape the bottom of the pan so nothing sticks or burns. Taste the sauce towards the end and adjust salt, pepper, or lemon juice as you like. Serve these beauties warm with a sprinkle of freshly ground pepper and dried oregano for that authentic touch.

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Pro Tips for Making Lemon Sauce Meatballs Recipe

Don’t skip the wine soak: It mellows the bread and adds subtle complexity to your meatballs.
Chill meatballs before cooking: Helps keep them intact and juicy during searing and simmering.
Add lemon juice gradually: Start with less, then add more after tasting to find your perfect zing level.
Use a wooden spatula for roux: It keeps the flour from sticking and ensures a smooth sauce base every time.

How to Serve Lemon Sauce Meatballs Recipe

Lemon Sauce Meatballs, lemon meatballs with lemon sauce, tangy meatball recipe, flavorful lemon meatballs, easy lemon meatballs - A white plate with three round meat patties covered in light brown sauce with herbs sprinkled on top, positioned on the right side with a lemon wedge resting on the top patty; next to them on the left side are golden roasted potato wedges with some herbs on them; a fork is pulling a piece from the front patty, showing the soft inside of the meat, all set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish these meatballs with a sprinkling of dried oregano and a grind of fresh black pepper. Sometimes I add a few lemon zest curls to brighten everything up visually and flavor-wise. Fresh parsley also works wonders when you want a pop of green without overpowering that classic lemony vibe.

Side Dishes

These meatballs are fantastic served over fluffy rice or buttery mashed potatoes that soak up the delicious sauce. Couscous or orzo pasta also pair beautifully. For a fresh side, I like a crisp Greek salad or steamed green beans dressed with olive oil and lemon to echo the tangy theme.

Creative Ways to Present

For gatherings, I’ve served these meatballs on little skewers with a drizzle of sauce for easy finger food. They also work well spooned over a bed of creamy polenta in individual dishes, which feels a bit fancy without extra hassle. Garnishing with edible flowers or microgreens can elevate the presentation for special occasions.

Make Ahead and Storage

Storing Leftovers

I usually let leftover meatballs cool completely, then place them in an airtight container with some sauce to keep them moist. Stored in the fridge, they stay great for 3 to 4 days. Reheating them gently in a pan with a splash of water or stock brings them back to life without drying out.

Freezing

This Lemon Sauce Meatballs Recipe freezes wonderfully. I freeze cooked meatballs and sauce separately in freezer-safe containers. Thaw overnight in the fridge and reheat gently. It’s a lifesaver for meal prep or when you want a quick, homemade meal on a busy night.

Reheating

To keep that fresh-from-the-kitchen taste, reheat meatballs over low heat on the stovetop with a splash of stock or water, covered to keep them moist. Avoid microwaving if you can, but if you must, heat in short bursts and stir in between to prevent toughening.

FAQs

Can I make these meatballs gluten-free?

Absolutely! To keep this Lemon Sauce Meatballs Recipe gluten-free, swap out the bread for gluten-free bread or crushed gluten-free crackers. Also, use gluten-free flour for the roux—rice flour or a gluten-free all-purpose blend works well.
What’s the best way to get the meatballs to hold together?

Using the egg as a binder plus soaking the bread in white wine helps keep the meatballs firm but tender. Also, don’t skip chilling them before cooking—it solidifies their shape so they don’t fall apart while searing or simmering.
Can I make the lemon sauce ahead of time?

Yes! You can prepare the lemon sauce in advance and store it in the fridge for up to 2 days. When ready, gently reheat and add the cooked meatballs to warm through. Just give it a stir before serving to refresh the texture.
How much lemon juice should I use?

I recommend starting with 6 to 8 tablespoons in the sauce, then tasting and adjusting. Everyone’s lemon tolerance is different! The key is to balance that bright zing with the buttery base without overpowering the meatballs.
What sides pair best with Lemon Sauce Meatballs?

Rice, mashed potatoes, couscous, or creamy polenta are great carbs to soak up the sauce. For veggies, crisp salads or roasted green beans add freshness and texture balance.

Final Thoughts

This Lemon Sauce Meatballs Recipe has become one of my go-to comfort meals. It’s the kind of dish that feels like a warm hug after a long day – hearty, fresh, and entirely satisfying. I love how approachable it is, plus it’s a crowd-pleaser that doesn’t require hours in the kitchen. I hope you give it a whirl and enjoy the bright, buttery flavors as much as I do. Promise you’ll be glad you did!