Softest Juiciest Greek Meatballs in Lemon Sauce

Softest Juiciest Greek Meatballs: The Ingredients

• Ground Beef & Pork: This blend is key for the softest, juiciest Greek meatballs. The pork adds fat and tenderness, while the beef brings that hearty flavor. Don’t skimp on the fat, hon, just don’t! Lean meat makes dry meatballs, and nobody wants that.
• Stale Bread (or Panko): Soaked in milk, this is my secret weapon for super tender meatballs. It keeps them moist and soft. I tried using just breadcrumbs once when I was out of stale bread, and it worked… kinda, but it wasn’t the same pillowy texture.
• Onion & Garlic: The aromatic base! Finely grated onion practically melts into the meat, adding moisture and a subtle sweetness. And garlic? More is always better, honestly. I’ve had garlic shopping stories, trust me.
• Fresh Mint & Parsley: These fresh herbs are non-negotiable for that authentic Greek flavor. They brighten everything up. Dried herbs are fine in a pinch, but fresh just sings, you know?
• Egg: Our binding agent! It holds everything together so your meatballs don’t fall apart in the pan. I once forgot the egg, and let’s just say I ended up with ground meat crumble, not meatballs. Oops!
• Lemon Juice & Zest: The star of our avgolemono sauce, and a little zest in the meatballs too! It cuts through the richness and adds a vibrant tang. I always grab organic lemons for zesting, I just feel better about it.
• Chicken Broth: Forms the base of our dreamy lemon sauce. Use a good quality one, it really makes a difference. I’ve used veggie broth when I was out, and it was okay, but chicken broth has a richer depth.
• Olive Oil: For searing those beautiful meatballs and building flavor in the sauce. A good extra virgin olive oil is my go-to for pretty much everything. I can almost smell the Mediterranean when I pour it.

Crafting the Softest Juiciest Greek Meatballs

Prep the Bread & Aromatics:

First things first, grab that stale bread and tear it into pieces, then soak it in milk. You want it completely saturated, like a little sponge. While that’s happening, grate your onion and mince your garlic. Honestly, grating the onion makes such a difference for moisture, and it practically disappears into the mixture. I always forget to salt the water when I’m boiling pasta, but I never forget this step!

Mix the Meatball Magic:

In a big bowl, combine the ground beef and pork, that soaked and squeezed-out bread (really squeeze it dry!), the grated onion, garlic, egg, mint, parsley, salt, and pepper. Now, get in there with your hands! Mix it gently but thoroughly until everything is just combined. Overmixing makes tough meatballs, and we’re going for softest, juiciest Greek meatballs, remember? I once mixed it like I was kneading dough, and the result was… less than ideal.

Form & Sear the Meatballs:

Roll the mixture into golf-ball sized meatballs. Don’t worry if they’re not perfectly uniform, that’s the charm of homemade! Heat a good glug of olive oil in a large skillet over medium-high heat. Once shimmering, add the meatballs in batches, being careful not to overcrowd the pan. Sear them until they’re beautifully browned on all sides. You’re not cooking them through yet, just getting that gorgeous crust. The kitchen starts to smell absolutely divine at this stage!

Deglaze & Simmer:

Once all the meatballs are seared, set them aside. Pour off any excess fat, leaving just a little in the pan. Add a splash of chicken broth and scrape up all those delicious brown bits from the bottom of the pan that’s flavor, hon! Return the meatballs to the skillet, pour in the remaining chicken broth, and let it all simmer gently for about 15-20 minutes, or until the meatballs are cooked through and tender. This infuses them with so much flavor.

Whip up the Avgolemono Sauce:

While the meatballs are simmering, whisk together the eggs and fresh lemon juice in a separate bowl until frothy. This is the avgolemono base! Slowly, and I mean slowly, ladle in about a cup of the hot broth from the simmering meatballs into the egg mixture, whisking constantly. This is crucial to temper the eggs and prevent them from scrambling. I didn’t expect that the first time, and yep, scrambled egg soup it was!

Finish the Sauce & Serve:

Pour the tempered egg mixture back into the skillet with the meatballs and remaining broth. Gently stir or swirl the pan over low heat for a minute or two until the sauce slightly thickens to a creamy consistency. Do NOT let it boil, or it will curdle! Taste and adjust seasoning. Serve your softest, juiciest Greek meatballs immediately, garnished with fresh parsley. It should look lusciously creamy and smell wonderfully tangy and fresh!

Storage Tips

Okay, so you’ve made a big batch of these softest, juiciest Greek meatballs and you have leftovers (lucky you!). They store really well in an airtight container in the fridge for up to 3-4 days. Now, here’s my honest advice: reheating avgolemono sauce can be tricky. I microwaved it once, and the sauce separated so don’t do that, lol. The best way I’ve found is to gently reheat them on the stovetop over low heat, stirring occasionally. If the sauce looks like it’s separating, you can whisk in a tiny splash of cold water or broth to bring it back together. They also freeze pretty well, actually! Just let them cool completely, then transfer to a freezer-safe container for up to 2-3 months. Thaw in the fridge overnight before reheating gently.

Ingredient Substitutions

Life happens, and sometimes you don’t have exactly what the recipe calls for. I get it! For the meat, if you’re not a pork fan, you could use all ground beef, but honestly, the texture won’t be quite as tender for softest, juiciest Greek meatballs. You could also try ground turkey for a lighter version, but you might need to add a bit more fat (like a tablespoon of olive oil) to keep them from drying out. I tried a batch with ground lamb once, and it worked… kinda, but it gave a much stronger flavor profile, so be ready for that! If you don’t have fresh mint, dried mint can work in a pinch, use about a third of the amount. For the bread, panko breadcrumbs are a decent substitute if you don’t have stale bread, but soak them in milk too! It’s all about experimenting, right?

Serving Suggestions

These softest, juiciest Greek meatballs in lemon sauce are practically a meal on their own, but they play so well with others! I love serving them over a bed of fluffy rice or creamy orzo pasta to soak up all that incredible sauce. A simple Greek salad with crisp cucumbers, tomatoes, and feta is always a winner on the side, adding freshness and crunch. For a lighter touch, some steamed green beans or asparagus drizzled with olive oil are fantastic. And for drinks? A crisp white wine, like a Greek Assyrtiko, or even just some sparkling water with lemon. This dish and a good rom-com? Yes please. It’s comforting, satisfying, and just makes you feel good.

Cultural Backstory

These softest, juiciest Greek meatballs, or keftedes (κεφτέδες) as they’re known in Greece, are a beloved staple of Greek home cooking. Every family, every yiayia (grandmother), has their own cherished recipe, passed down through generations. The avgolemono sauce, a classic Greek egg-lemon sauce, is a culinary marvel, transforming simple broths into something rich and luxurious without a drop of cream. It’s used in everything from soups to dolmades. For me, discovering this dish felt like unlocking a piece of that vibrant, warm Greek culture I fell in love with on my travels. It’s more than just food, it’s hospitality, tradition, and a whole lot of love rolled into one delicious package.

Frequently Asked Questions

→ How do I ensure my Greek meatballs are soft and juicy?

The key for softest, juiciest Greek meatballs is using a mix of ground beef and pork, soaking stale bread in milk, and not overmixing the meatball mixture. A gentle hand and good quality ingredients make all the difference, honestly!

→ Can I make these softest Juiciest Greek Meatballs ahead of time?

You absolutely can! You can form the meatballs and store them raw in the fridge for up to a day, or cook them completely and store in the sauce. Reheat gently on the stovetop to preserve that delicate avgolemono sauce, as I’ve learned the hard way with microwaves!

→ My avgolemono sauce keeps curdling, what am I doing wrong?

Ah, the classic avgolemono challenge! The trick is to temper the eggs slowly. Gradually whisk in hot broth, a ladleful at a time, into the egg-lemon mixture before pouring it back into the pan. And whatever you do, don’t let it boil once the egg mixture is added, hon!

→ What’s the best way to store leftover Softest Juiciest Greek Meatballs?

Store them in an airtight container in the fridge for 3-4 days. For reheating, always use the stovetop on low heat, microwaving can separate the sauce, which is just a sad sight. Sometimes I’ll add a tiny splash of broth to loosen it up again.

→ Can I make a gluten-free version of these Softest Juiciest Greek Meatballs?

Yep, you sure can! Just swap the stale bread for gluten-free bread or gluten-free panko breadcrumbs, making sure to soak them in milk as usual. The texture should still be wonderfully soft and juicy, I’ve tried it myself with great success!