Greek Meatballs (Keftedes) with Lemon Sauce

 

Mint is a classic addition to any Greek meatball recipe, but we love to push the envelope a bit further to make a lemon sauce that can be used to make a Greek Salad Meatball bowl.  The lemon sauce acts like a dressing for the salad and is so delicious. 

Please note that you can also substitute ground chicken or turkey for the beef/lamb/pork.

For more information about Mojito Mint google “Mojito Mint uses and benefits”.  Enjoy!

Ingredients

• 1/3 cup whole milk or oat milk
• 1slice day-old bread, cubed (or use ¼ cup Gluten free Panko breadcrumbs)
• 1medium yellow onion, grated
• 3garlic cloves, minced
• 1/4cup + 2 tablespoons extra virgin olive oil
• 1pound lean ground beef
• 1/2pound ground lamb or pork
• 1large egg PLUS 1 egg yolk, divided
• 1/4cup chopped fresh mojito mint leaves
• 1tablespoon organic ground coriander
• 1teaspoon dried oregano, preferably Greek oregano
• 1teaspoon organic ground cumin
• 1/2teaspoon organic ground cinnamon
• 1/4teaspoon organic ground nutmeg
• Kosher salt and black pepper
• 3organic lemons, zested and juiced
• Flour for dredging (Cassava flour is good for gluten free)
• 1 1/4cups chicken broth

To serve (optional)

• Greek Salad (please see below)
• Tzatziki sauce
• Pita Bread

Method

1) If serving in bowls as suggested above, first prepare the Greek salad and Tzatziki sauce. Set aside or refrigerate for now.

2) Add the cubed bread to a bowl with the milk and let it soak for about 5 minutes.

3) In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set the skillet aside for later.

4) Wring the excess milk out of the soaked bread. Add the bread to the mixing bowl.

5) To the mixing bowl add the ground meat, 1 egg, fresh mojito mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until mixture is fully incorporated.

6) Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.

7) In the large skillet you used earlier, add 1/4 cup olive oil. Heat over medium-high. Turn heat to medium and add the meatballs to cook (do this in batches if you need to.) Cook meatballs for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.

8) With a slotted spoon, remove meatballs from the skillet onto paper towels to drain any excess fat. Meanwhile, carefully discard most of the cooking fat from the skillet (best to dump into a tin can until cooled). Return the skillet to the stovetop over medium heat.

9) Whisk the egg yolk with chicken broth and lemon juice. Add to the skillet with the remaining lemon zest, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.

10) Serve hot in bowls with pita bread, Greek Salad and Tzatziki sauce.  You can also serve them over orzo, or in pita pockets as sandwiches, if you prefer.

11) For our Greek salad we like to include the following ingredients: romaine lettuce, cucumber, red onion, sweet green pepper, fresh tomato, kalamata olives, good Feta cheese (we love Dodoni brand), and a little more chopped mint

Make ahead

You can freeze the meatballs after cooking, but for the best results please wait to make the sauce fresh and add the thawed meatballs.  We like to package them in meal sized containers for an easy weeknight meal.