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Lemon Meatballs Recipe

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★★★★★

4.7 from 149 reviews

This Lemon Meatballs recipe combines juicy beef meatballs with a bright, tangy lemon sauce that perfectly balances savory and citrus flavors. The meatballs are tender, seasoned with garlic, herbs, and lemon zest, then simmered in a creamy lemon-infused sauce made with chicken stock, butter, and olive oil. Ideal for a comforting yet refreshing meal, these meatballs pair wonderfully with pasta, rice, or crusty bread.

Ingredients

Scale

For the Meatball Mixture:

  • 1 lb ground beef (85% lean, 15% fat)
  • 2 cloves garlic, finely minced
  • 1/4 cup parsley, finely minced
  • 2 tsp garlic and herb seasoning
  • Zest of 1/2 lemon
  • 1 egg
  • 1/4 cup breadcrumbs
  • Salt to taste

For the Sauce:

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1/2 cup flour
  • Juice of 1/2 lemon (or whole lemon for extra lemon flavor)
  • 1 1/4 cups chicken stock
  • 1 clove garlic, smashed, peeled and halved
  • Chopped parsley for garnish

Instructions

  1. Prepare the meatball mixture: In a large bowl, combine the ground beef, finely minced garlic, parsley, garlic and herb seasoning, lemon zest, egg, breadcrumbs, and a pinch of salt. Mix gently until all ingredients are evenly incorporated, being careful not to overwork the mixture.
  2. Form the meatballs: Shape the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure even cooking.
  3. Cook the meatballs: Heat a large skillet over medium heat. Add a drizzle of olive oil and carefully place the meatballs into the pan. Cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from pan and set aside.
  4. Make the sauce: In the same skillet, add olive oil and butter over medium heat. Once the butter has melted, whisk in the flour to form a roux. Cook the roux for 2-3 minutes, stirring constantly until it turns golden and fragrant.
  5. Add liquid and flavor: Slowly whisk in the chicken stock, ensuring no lumps remain. Add the squeezed lemon juice and the smashed garlic clove halves. Bring to a gentle simmer and cook until the sauce thickens, about 5 minutes. Remove the garlic cloves.
  6. Combine meatballs and sauce: Return the cooked meatballs to the skillet and gently coat them with the lemon sauce. Allow them to warm through for 2-3 minutes over low heat so the flavors meld together.
  7. Serve: Garnish with chopped fresh parsley and serve hot. These lemon meatballs pair perfectly with pasta, rice, or crusty bread for soaking up the delicious sauce.

Notes

  • If desired, substitute ground beef with ground turkey or chicken for a lighter version.
  • Use gluten-free breadcrumbs to make this dish gluten-free.
  • Adjust lemon quantity according to your preference for tartness.
  • For a creamier sauce, stir in a splash of heavy cream before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: lemon meatballs, beef meatballs, lemon sauce, easy meatball recipe, stovetop meatballs

Find it online: https://busyrecipe.com/lemon-meatballs-recipe/