Name: Lemon Sauce Meatballs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 200 grams ground pork; 400 grams lean ground beef; 1 large egg; 100 grams crustless bread; 125 ml white wine; 100 grams minced onion (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 sauce; ½ teaspoon ground pepper plus extra for 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· 4.6 from 17 reviews

If you’re craving something uniquely delicious and bursting with bright flavors, this Lemon Sauce Meatballs Recipe is an absolute winner. Imagine tender, juicy meatballs nestled in a silky, tangy lemon sauce that just sings on your taste buds—trust me, it’s fan-freaking-tastic! Whether you’re making dinner for your family or prepping something impressive for guests, this recipe hits all the right notes, and I can’t wait to walk you through it.

🖤

Why This Recipe Works

Bright, balanced flavor: The lemon sauce offers a fresh zing that cuts through the richness of the meatballs beautifully.
Tender meatballs: Soaking the bread in white wine makes the meatballs super juicy and soft, without falling apart.
Simple, accessible ingredients: You don’t need exotic spices—just pantry basics for an impressive dish.
Versatile comfort food: Perfect for weeknight dinners or entertaining, and leftovers reheat well.

Lemon Sauce Meatballs, Lemon Sauce Meatballs Recipe, Easy Lemon Meatballs, Juicy Meatball Recipes, Tangy 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

The magic in this Lemon Sauce Meatballs Recipe comes down to choosing ingredients that balance and complement each other. The dual use of pork and beef creates a great mix of flavor and texture in the meatballs, while the fresh herbs and spices add layers of aroma. The bread soaked in white wine is a little secret I adore—it locks in moisture and adds subtle depth.

Lemon Sauce Meatballs, Lemon Sauce Meatballs Recipe, Easy Lemon Meatballs, Juicy Meatball Recipes, Tangy 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 a bit of fattiness that keeps meatballs juicy; lean meat alone can feel dry.
Lean ground beef: Provides heartiness and classic meatball flavor.
Crustless bread: Soaking it in wine helps tenderize the meat mixture and adds subtle flavor.
White wine: Used to soak the bread; its acidity balances the richness of meat easily.
Onion and garlic: Fresh aromatics to build the base layer of flavor.
Spices (cumin, oregano, parsley): Earthy and herbaceous notes that make these meatballs sing Greek vibes.
Egg: Acts as a binder to help the meatballs hold together perfectly.
Butter and flour: The base for the luscious lemon sauce’s roux.
Lemon juice: The star ingredient that gives the sauce that refreshing, tangy kick.
Stock or hot water: Creates the sauce’s body; using stock boosts flavor.
Olive oil: For a good sear giving the meatballs a golden crust.
Salt and pepper: Essential for seasoning both meatballs and sauce well.

📝

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.

Make It Your Way

The flexibility of this Lemon Sauce Meatballs Recipe is one of the things I love most about it. You can tweak it based on what you have or tweak the flavor intensity. I often play around with the lemon juice amount or swap fresh parsley for fresh dill to mix up the herb profile.

Variation: I once made these with ground turkey instead of pork and beef to lighten the dish for a summer lunch—it was still delicious but a bit milder in flavor.
Dairy-Free Version: Replace butter with olive oil for the sauce and use gluten-free flour for a friendly adaptation.
Extra Zing: Add a pinch of chili flakes to the meat mixture if you like a little heat.
Fresh Herbs: Try swapping dried oregano for fresh oregano when it’s in season—it intensifies the aroma wonderfully.

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

Step 1: Soak the Bread and Mix the Meatballs

First things first, soak your crustless bread in white wine—tear it into small pieces to help everything blend easily. Let it rest for a few minutes while you prep the rest. Then, mix your ground pork, beef, egg, onions, garlic, herbs, spices, and the soaked bread together until everything is evenly combined. I like to really knead the mixture for a good 3-4 minutes to ensure the meatballs will hold together nicely.

Step 2: Shape and Chill the Meatballs

Shape the mixture into about 15 oval-shaped meatballs, roughly 65-70 grams each. Pop them into the fridge for at least an hour to firm up. This is an important step—it helps prevent them from falling apart when you cook them. I usually cover them lightly while chilling.

Step 3: Sear the Meatballs to Golden Perfection

Heat a good splash of olive oil in a large skillet over medium heat. Place your meatballs in, but resist moving them too soon—let them sear undisturbed for about 4 minutes so they get that beautiful brown crust. Then, gently turn using two forks to sear the other side. Once they’re browned all over, transfer them to a paper towel-lined plate to drain excess oil.

Step 4: Make the Tangy Lemon Sauce

In a separate sauté pan, melt butter over moderate heat. Stir in flour and cook for 2-3 minutes until it smells toasted and looks sandy—this forms your roux, which thickens the sauce. Slowly whisk in hot stock or water and lemon juice (start with 6-8 tablespoons and adjust to taste later). Stir until smooth and let it simmer gently.

Step 5: Simmer Meatballs in Sauce

Carefully add the seared meatballs to the sauce, cover with a lid, and simmer over low heat for about 20 minutes. Turn them once halfway through and scrape the pan to avoid sticking. Don’t forget to taste your sauce and adjust salt, pepper, or lemon juice for that perfect balance.

💡

Tips from My Kitchen

Don’t Skip Chilling: Refrigerating the meatballs lets them firm up and reduces the chance of them falling apart during cooking.
Taste the Sauce Often: Lemon juice is powerful—add it gradually to keep your sauce bright without overpowering the meat.
Sear Before Simmer: Browning the meatballs adds texture and locks in juices, giving a better depth of flavor.
Use a Wooden Spatula for Roux: Avoids scratching your pan and helps evenly cook flour for a smooth sauce base.

How to Serve Lemon Sauce Meatballs Recipe

Lemon Sauce Meatballs, Lemon Sauce Meatballs Recipe, Easy Lemon Meatballs, Juicy Meatball Recipes, Tangy 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 absolutely love sprinkling freshly ground black pepper and a pinch of dried oregano over these meatballs when serving—just the smell alone is mouthwatering! For a pop of color and freshness, chopped flat-leaf parsley or even a few lemon zest curls work beautifully too.

Side Dishes

For sides, I like to keep things simple: fluffy white rice, buttery mashed potatoes, or crusty bread make perfect companions to soak up the luscious lemon sauce. Roasted vegetables, like asparagus or green beans, add a nice balance and a bit of crunch.

Creative Ways to Present

For special occasions, I like to serve these in individual mini cocottes or a beautiful ceramic dish topped with edible flowers and fresh herbs. Turning the sauce into a drizzle over a bed of couscous or quinoa with a sprinkle of toasted pine nuts can seriously impress your guests.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer the meatballs and sauce into an airtight container and refrigerate them. They keep well for up to 3 days, and honestly, the flavors deepen overnight making the next-day meal even better.

Freezing

This Lemon Sauce Meatballs Recipe freezes really well. I freeze the meatballs and sauce together after cooking, in portioned containers or freezer bags. Just thaw overnight in the fridge before reheating for a quick flavorful meal anytime.

Reheating

I usually reheat leftovers gently on the stove over low heat, covered, stirring occasionally to avoid sticking. If it feels too thick, a splash of water or stock helps loosen the sauce and bring it back to silky perfection.

FAQs

Can I use other types of meat in this Lemon Sauce Meatballs Recipe?

Absolutely! While the traditional recipe uses pork and beef for flavor and texture balance, you could swap for ground turkey or chicken if you prefer a leaner option. Just note that lean meats might produce drier meatballs, so be sure to not overcook and consider adding a bit more bread or moisture to keep them tender.
How tart should the lemon sauce be?

The lemon sauce should have a bright, tangy flavor but shouldn’t overpower the meatballs. I recommend starting with 6 to 8 tablespoons of lemon juice and then adjusting to your taste. You want the sauce to have a fresh zing without being too sour.
What can I serve with Lemon Sauce Meatballs?

This dish pairs wonderfully with plain rice, mashed potatoes, or crusty bread to soak up the delicious sauce. Roasted or steamed veggies round out the meal nicely, adding texture and color.
Can I prepare meatballs in advance?

Yes! You can shape and chill the meatballs up to a day ahead, then sear and simmer them in sauce just before serving. This saves time on busy days or lets you focus on other dishes while entertaining.
Is this recipe gluten-free?

The recipe as written contains bread and flour, so it’s not gluten-free. However, you can substitute gluten-free bread and use a gluten-free flour blend to make the lemon sauce and the meatballs gluten-free without sacrificing flavor.

Final Thoughts

This Lemon Sauce Meatballs Recipe holds a special place in my heart because it’s one of those dishes that feels both comfortingly familiar and wonderfully fresh at the same time. Every time I make it, I’m reminded of cozy family dinners filled with laughter and the satisfying smell of lemon zest in the air. I really hope you’ll give it a go—you’ll enjoy how easy it is to make yet how impressive it tastes. Once you try these meatballs in their silky lemon sauce, they’ll probably become a staple in your kitchen too!