The Softest and Juiciest Greek Meatballs in Lemon Sauce

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Greek cuisine has a magical way of combining fresh ingredients and bold flavors into comforting, soul-satisfying meals — and these Greek meatballs in lemon sauce are a shining example. Known as “Keftedes with Avgolemono,” this dish brings together tender, pan-seared meatballs with a velvety, citrusy egg-lemon sauce that wraps everything in warmth and brightness. With every bite, you get a rich savory profile balanced by the zesty tang of fresh lemon juice, making it a cozy yet refreshing dish that’s hard to forget.

Perfect for a hearty weeknight dinner or an elegant weekend spread, this dish pairs beautifully with rice, roasted potatoes, or a crisp salad. Whether you’re familiar with Greek flavors or trying them for the first time, these meatballs are sure to surprise you with how tender and flavorful they are — juicy inside, golden outside, and perfectly bathed in luscious lemon sauce.

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Why You’ll Love This Greek Meatballs in Lemon Sauce

• Unbelievably tender and juicy thanks to a simple mix of ground meat, herbs, and breadcrumbs soaked in milk.
• The lemon sauce (Avgolemono) is creamy without any cream — made with eggs and lemon for a rich, tangy finish.
• One-pan recipe that’s straightforward and satisfying, ideal for busy nights or family gatherings.
• Offers authentic Greek flavor with accessible ingredients.
• Versatile dish that pairs with various sides or can even be served as an appetizer.

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Preparation Phase & Tools to Use

To bring this dish to life, you’ll need a few key tools:

• Large mixing bowl: Essential for combining your meatball mixture evenly without overworking it.
• Measuring cups and spoons: Precision ensures consistent flavor and perfect texture.
• Large non-stick skillet or sauté pan: Crucial for searing the meatballs to a golden crust while keeping them juicy inside.
• Whisk: Needed for making the avgolemono sauce silky and lump-free.
• Slotted spoon or tongs: Helpful for gently transferring meatballs without breaking them.
• Citrus juicer (optional): Ensures you get every drop of juice from your lemons without seeds.

Each of these tools plays a role in building flavor and ensuring everything cooks evenly. Don’t skip them — they make the process smoother and results more consistent.

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Preparation Tips

To make these Greek meatballs as soft and juicy as possible, always start with fresh, high-quality ground meat — a mix of beef and pork adds both flavor and tenderness. Soak the breadcrumbs in milk before mixing; this simple step guarantees moisture. Don’t overmix the meatball mixture, as this can make the texture dense. When forming the meatballs, wet your hands slightly to avoid sticking. For the lemon sauce, be sure to temper the eggs slowly by whisking in a bit of hot broth before adding them to the pan — this keeps the sauce smooth instead of scrambled. Lastly, let the meatballs simmer gently in the sauce to soak in that citrusy goodness without falling apart.

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Ingredients for The Softest and Juiciest Greek Meatballs in Lemon Sauce

For the Meatballs:

• 1 lb (450g) ground beef
• 1/2 lb (225g) ground pork
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup whole milk (to soak the breadcrumbs)
• 1 egg
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• 2 tbsp olive oil (for frying)

For the Avgolemono (Lemon-Egg Sauce):

• 2 eggs
• Juice of 2 large lemons (about 1/3 cup)
• 2 cups chicken broth (hot but not boiling)
• Salt and black pepper to taste

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Step 1: Soak the Breadcrumbs

Start by combining the breadcrumbs and milk in a small bowl. Let them sit for about 5 minutes until the breadcrumbs absorb the milk and become mushy. This is crucial for achieving tender meatballs.

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Step 2: Mix the Meatball Ingredients

In a large mixing bowl, combine the soaked breadcrumbs, ground beef, ground pork, grated onion, minced garlic, chopped parsley, egg, oregano, cumin, salt, and pepper. Use your hands to gently mix everything until just combined. Avoid overmixing to keep the meatballs soft.

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Step 3: Shape the Meatballs

With wet hands, form the mixture into oval-shaped meatballs, about the size of a golf ball. Place them on a tray or plate while you prepare to fry.

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Step 4: Sear the Meatballs

Heat olive oil in a large skillet over medium-high heat. Sear the meatballs in batches, browning them on all sides until golden and nearly cooked through. Don’t overcrowd the pan. Remove them with a slotted spoon and set aside on a plate.

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Step 5: Prepare the Avgolemono Sauce

In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice. While whisking constantly, slowly drizzle in about 1/2 cup of the hot chicken broth to temper the eggs and prevent curdling. Then gradually stir the egg-lemon mixture back into the rest of the broth.

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Step 6: Combine Meatballs and Sauce

Reduce heat to low. Return the meatballs to the skillet. Pour the avgolemono sauce over them and gently stir to coat. Let everything simmer gently for 5–8 minutes, until the sauce thickens slightly and the meatballs are fully cooked through. Do not boil the sauce — keep the heat low to preserve the silky texture.

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Step 7: Serve and Garnish

Transfer the meatballs and sauce to a serving dish. Optionally garnish with more chopped parsley or a few lemon zest curls. Serve warm with rice, roasted potatoes, or crusty bread to soak up the sauce.

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Notes

For best results, use a combination of ground beef and pork — this provides both flavor and moisture. Always temper your eggs properly before adding to the lemon sauce to prevent curdling. And remember, low heat is key while cooking the sauce so it stays smooth and creamy. If the sauce gets too hot, it will break.

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Watch Out for These Mistakes While Cooking

• Overmixing the meatball mixture: This can make your meatballs tough. Gently combine ingredients just until they come together.
• Skipping breadcrumb soaking: Dry breadcrumbs won’t give you that soft, melt-in-your-mouth texture.
• Boiling the avgolemono sauce: High heat will cause the eggs to scramble. Always keep the sauce at a gentle simmer.
• Adding lemon juice too fast: Add slowly while whisking so the eggs emulsify properly.
• Not browning the meatballs enough: A golden sear builds flavor and helps them hold up in the sauce.

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Storage Instructions

Refrigerate any leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce thickens too much. For longer storage, freeze the cooked meatballs without sauce for up to 2 months. Thaw overnight and reheat in fresh lemon sauce for best results.

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Estimated Nutrition (per serving)

• Calories: 375
• Protein: 26g
• Carbohydrates: 8g
• Fat: 26g
• Saturated Fat: 8g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Cholesterol: 135mg
• Fiber: 1g
• Sugar: 1g
• Sodium: 480mg

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Frequently Asked Questions

What is avgolemono?

Avgolemono is a traditional Greek sauce made from eggs and lemon juice, whisked together and combined with hot broth. It becomes thick and creamy without needing cream or flour.

Can I use just beef or pork?

Yes, but combining both gives the best balance of flavor and juiciness. Just beef may be leaner, while pork alone may be fattier.

Is this dish gluten-free?

It’s not, due to the breadcrumbs. However, you can substitute with gluten-free breadcrumbs to make it suitable.

Can I bake the meatballs instead of frying?

Absolutely. Bake at 400°F (200°C) for 20 minutes or until browned, turning halfway through for even cooking.

What can I serve with these meatballs?

They pair well with rice, mashed potatoes, or crusty bread. For a lighter option, try a simple Greek salad or roasted vegetables.

How do I prevent the sauce from curdling?

Always temper the eggs first, and never boil the sauce. Low and slow is key for avgolemono.

Can I make this ahead of time?

Yes, prepare the meatballs and sauce separately. Reheat and combine just before serving to maintain texture.

How long does the sauce last?

Stored separately, the sauce keeps in the fridge for up to 3 days. Reheat gently to avoid breaking.

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Conclusion

The Softest and Juiciest Greek Meatballs in Lemon Sauce is more than just a comfort dish — it’s a celebration of traditional Greek flavors with a modern, foolproof method. Whether you’re cooking for guests or craving something cozy and flavorful midweek, this dish is sure to impress. Juicy, herby, lemony, and luxurious — it’s a winner every time.

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