Greek Meatballs in Lemon Sauce

If you’re craving authentic Mediterranean flavors that warm your soul, these Greek meatballs in lemon sauce will hit the spot every time. I’ve been making this recipe for my family for years, and it brings together everything I love about Greek cooking – fresh herbs, tangy lemon, creamy feta, and that rich, velvety sauce that makes you want to lick the plate clean.

The tender chicken meatballs are packed with garlic and oregano, while the bright lemon sauce with green olives creates an incredible combination that feels both elegant and comforting.

Ingredients for the Greek Meatballs in Lemon Sauce

For the Meatballs:

• 5 cloves garlic, minced
• 1 tablespoon lemon zest
• 1 tablespoon chopped parsley
• ¾ cup panko breadcrumbs
• ⅓ cup grated yellow onions
• ½ cup crumbled feta cheese
• 1 large egg
• 1 ½ teaspoon dried oregano (a little more if using fresh)
• 1 ¼ pound lean ground chicken

For the Lemon Olive Sauce:

• 3 tablespoons salted cold butter, cubed
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 ½ cups low sodium chicken stock
• ½ cup green olives (or use ¼ cup capers)
• 2 teaspoons lemon zest
• ⅓ cup lemon juice
• 2 egg yolks
• ⅛ teaspoon freshly grated nutmeg

How to make Greek Meatballs in Lemon Sauce

1. In a large mixing bowl, combine the minced garlic, lemon zest, chopped parsley, panko breadcrumbs, grated onions, crumbled feta cheese, egg, and dried oregano. Mix these ingredients together gently with a fork.
2. Add the ground chicken to the bowl and use your hands to combine everything just until mixed. Don’t overwork the mixture as this can make tough meatballs.
3. With clean, slightly damp hands, roll the mixture into 20-24 meatballs, each about 1.5 inches across. Place them on a large plate or baking sheet as you work.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning them carefully to cook all sides. This takes about 8-10 minutes total. Transfer cooked meatballs to a plate.
5. In the same skillet, reduce heat to medium and add the cold butter cubes. Let them melt slowly while scraping up any browned bits from the bottom of the pan.
6. Add the minced garlic to the melted butter and cook for about 1 minute until it smells amazing but doesn’t brown.
7. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a light roux that will thicken your sauce.
8. Slowly pour in the chicken stock while whisking continuously to prevent lumps. The mixture should be smooth.
9. Add the green olives, lemon zest, and lemon juice to the pan. Bring the mixture to a gentle simmer and cook for 5 minutes.
10. In a small bowl, whisk the egg yolks until smooth. Take about 3 tablespoons of the hot sauce and slowly whisk it into the yolks to warm them up gradually.
11. Pour this tempered egg mixture back into the skillet while whisking constantly. Add the nutmeg and cook for another 2-3 minutes until the sauce thickens slightly.
12. Return the meatballs to the skillet and simmer everything together for 5-7 minutes, allowing the flavors to blend and the meatballs to heat through completely.

The Best Way to make smooth lemon sauce

Getting a silky smooth lemon sauce comes down to two important steps: proper tempering and temperature control. When I add the egg yolks, I always whisk them in a separate bowl first, then slowly add hot sauce to them while whisking like crazy.

This gradual warming prevents the eggs from turning into scrambled bits in your sauce. Keep your heat at medium or medium-low once you add the eggs back to the pan – high heat will curdle the sauce instantly.

If you see any lumps starting to form, immediately remove the pan from heat and whisk vigorously until smooth.

Ways to serve with Greek Meatballs

These meatballs taste incredible over rice pilaf, buttered orzo pasta, or creamy mashed potatoes that soak up all that delicious sauce. I love serving them with warm pita bread and a simple Greek salad with tomatoes, cucumbers, and red onion. Roasted vegetables like zucchini, bell peppers, or eggplant make excellent sides that complement the Mediterranean flavors.

For a lighter meal, serve them over a bed of fresh spinach or arugula with some crumbled feta on top. You can also stuff them into pita pockets with some tzatziki and fresh herbs for a handheld version.

How to Store Greek Meatballs in Lemon Sauce

Leftover meatballs and sauce keep well in the refrigerator for up to 4 days in an airtight container. I actually think they taste even better the next day after all the flavors have had time to meld together. You can freeze them for up to 3 months, though the sauce texture might change slightly after freezing.

When reheating, do it slowly on the stovetop over low heat, stirring gently and adding a splash of chicken stock if the sauce has thickened too much. Avoid using high heat when reheating as it can cause the sauce to separate.

Expert Tips

• Use your hands to mix the meatball ingredients – it gives you better control and prevents overmixing
• Grate the onion on the small holes of a box grater for the best texture
• Keep your hands slightly damp when rolling meatballs to prevent sticking
• Don’t crowd the pan when browning meatballs – work in batches for better browning
• Fresh lemon juice makes a huge difference compared to bottled juice
• Make sure your butter is cold when starting the sauce – it creates better texture
• Use a whisk when adding the stock to prevent lumps in your sauce
• Taste and adjust seasoning at the end – you might need more lemon juice or salt

Frequently asked questions

Can I use ground beef or turkey instead of chicken?
Absolutely! Ground turkey works almost exactly the same as chicken. If you use ground beef, go for 85% lean to avoid excess grease, and the internal temperature should reach 160°F instead of 165°F. The flavor will be richer with beef, but just as delicious.

What happens if my lemon sauce curdles?
Don’t panic! Remove the pan from heat immediately and whisk vigorously. You can try whisking in a tablespoon of cold cream or even an ice cube to cool it down quickly. If that doesn’t work, strain the sauce through a fine mesh sieve to remove any curdled bits.

Can I make these ahead for a dinner party?
Yes! You can make the meatballs up to 2 days ahead and store them with the sauce in the refrigerator. The flavors actually improve overnight. Just reheat gently on the stovetop before serving. You can also form the raw meatballs a day ahead and keep them covered in the fridge until ready to cook.

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