Description
A heartwarming dish of crispy meatballs simmered in a rich lemon-infused sauce, perfect for family gatherings.
Ingredients
- 2 tablespoons olive oil
- 200 grams (7 ounces) ground pork
- 400 grams (14 ounces) lean ground beef
- 1 large egg
- 100 grams (3.5 ounces) crustless bread
- 125 ml (½ cup) white wine
- 100 grams (½ cup) onion (minced)
- 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 (500 ml) hot water or stock (vegetable, beef, or chicken)
- 8-10 tablespoons lemon juice
Instructions
- In a large bowl, combine the ground pork and beef.
- Add the minced onion, garlic, cumin, oregano, parsley, salt, and pepper.
- Tear the crustless bread into pieces and add them to the mixture, along with the egg.
- Mix everything well until fully combined.
- Form the mixture into small balls, about the size of a golf ball.
- Heat the olive oil in a large frying pan over medium heat.
- Add the meatballs, cooking them until they are golden brown on all sides.
- Once done, remove the meatballs and set them aside on a plate.
- In the same pan, lower the heat and add the butter.
- Once melted, whisk in the flour, stirring it into a creamy paste.
- Gradually add the hot water or stock, whisking continuously until smooth.
- Pour in the white wine and bring the sauce to a gentle simmer.
- Add the lemon juice, salt, and pepper to taste.
- Place the meatballs back into the pan and cover them with the sauce.
- Simmer for about 15 minutes, allowing the flavors to meld together.
Notes
Serve over fluffy rice or alongside a fresh Greek salad. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Greek