Description
Tender Meatballs in Lemon Sauce offer a quick and juicy delight featuring a flavorful blend of ground pork and beef, seasoned with herbs and spices, perfectly cooked and served in a tangy lemon sauce. This easy-to-make recipe yields tender meatballs with a bright and refreshing touch from fresh lemon juice, ideal for a satisfying family meal.
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 bowl, combine the ground pork, lean ground beef, egg, and crustless bread slices. Add the minced onion, garlic, ground cumin (if using), dried oregano, sea salt, ground pepper, and parsley. Mix thoroughly until all ingredients are evenly incorporated, ensuring the meatballs will be flavorful and tender.
- Shape the Meatballs: Using your hands or a spoon, shape the mixture into evenly sized meatballs, about 1.5 inches in diameter. This size allows even cooking and helps maintain juiciness inside.
- Brown the Meatballs: In a large skillet over medium heat, melt the butter or heat the olive oil. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook for about 4-5 minutes per side, turning carefully to brown all sides evenly. This step seals in juices and adds a desirable crust.
- Prepare the Lemon Sauce: Once the meatballs are browned, remove them from the skillet and set aside. In the same skillet, add the all-purpose flour and cook for 1-2 minutes while stirring, creating a roux. Gradually whisk in the hot water or stock to avoid lumps, cooking until the sauce thickens to a smooth consistency.
- Add Lemon Juice and Simmer: Stir in the lemon juice to the sauce, adjusting the quantity according to taste. Return the browned meatballs to the skillet, gently spooning the sauce over them. Allow to simmer on low heat for 10-15 minutes until the meatballs are cooked through and the flavors are well combined.
- Serve: Once cooked, transfer the meatballs with lemon sauce to a serving dish. Garnish with additional parsley if desired and serve hot, alongside rice, mashed potatoes, or crusty bread to enjoy the tangy sauce fully.
Notes
- You can substitute the bread with gluten-free bread for a gluten-free option.
- Adjust lemon juice to your taste preference for more or less tanginess.
- Ground cumin is optional but adds a nice earthy flavor.
- For a lighter sauce, use olive oil instead of butter to start the roux.
- Use fresh herbs such as thyme or fresh parsley for a fresher taste.
- Ensure the meatballs are cooked through by simmering adequately in the sauce.
