Description
Experience the delightful taste of tender meatballs bathed in a tangy lemon sauce. This quick and juicy recipe combines ground pork and beef with aromatic spices and a zesty lemon finish, perfect for a comforting meal that’s simple to prepare.
Ingredients
Scale
Meatballs
- 500 grams Ground Pork
- 500 grams Lean Ground Beef
- 1 large Egg
- 2 slices Crustless Bread (can use gluten-free)
- 1 medium Onion, minced (or shallots)
- 2 cloves Garlic, minced (fresh preferred)
- 1 teaspoon Ground Cumin (optional)
- 1 teaspoon Dried Oregano (or fresh thyme)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Ground Pepper (fresh cracked preferred)
- 1 tablespoon Dried Parsley (or fresh parsley)
Sauce
- 2 tablespoons Butter (or olive oil)
- 2 tablespoons All-Purpose Flour (or gluten-free flour)
- 1 cup Hot Water or Stock (vegetable, beef, or chicken)
- 1/4 cup Lemon Juice (adjust to preference)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground pork, lean ground beef, minced onion, garlic, egg, bread slices (soaked or crumbled), ground cumin, dried oregano, salt, pepper, and dried parsley. Mix thoroughly using your hands or a spoon until all ingredients are evenly incorporated.
- Shape Meatballs: Form the mixture into small, evenly sized meatballs, approximately 16 in total, to ensure even cooking and tenderness.
- Brown the Meatballs: Heat a large skillet over medium heat and add a tablespoon of butter or olive oil. Add the meatballs in batches, browning them on all sides until golden but not fully cooked through. Remove the browned meatballs and set aside.
- Make the Lemon Sauce: In the same skillet, melt the remaining butter and stir in the flour to create a roux. Cook for 1–2 minutes until the mixture is lightly golden and fragrant. Gradually whisk in the hot water or stock to avoid lumps, continuing to stir until the sauce thickens.
- Add Lemon Juice and Return Meatballs: Stir the lemon juice into the sauce to add tanginess. Return the meatballs to the skillet, coating them with the sauce.
- Simmer Until Cooked Through: Reduce the heat to low, cover, and simmer the meatballs in the lemon sauce for about 15–20 minutes, or until they are fully cooked and tender.
- Serve: Once cooked, taste the sauce and adjust seasoning if necessary. Serve the tender meatballs hot, spooning the lemon sauce over the top. They pair wonderfully with rice, mashed potatoes, or crusty bread.
Notes
- You can substitute ground pork or beef completely with turkey or chicken for a leaner option.
- Adjust the amount of lemon juice to your taste preference, adding more for extra tang.
- Use gluten-free bread and flour to make this recipe gluten-free.
- For extra flavor, add fresh herbs like thyme or rosemary instead of dried oregano.
- Make sure not to overcrowd the skillet when browning the meatballs to ensure a nice crust.
