Saucy Greek Lemon Meatballs (Keftedes)

• servings: 24 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 pound ground lamb (or pork)

1 pound ground turkey

1 small onion, (peeled and shaved)

1 1/4 cup panko breadcrumbs

2 large eggs (+ 4 egg yolks, divided)

1/2 cup chopped fresh mint leaves

1/4 cup chopped fresh dill

2 teaspoons dried Italian Seasoning

1 teaspoon garlic powder

3 lemons, (zested and juiced)

1 tablespoon olive oil

1 1/4 cup chicken broth

Salt (and pepper)

Directions

Place the ground lamb and turkey in a large mixing bowl. Add the shaved onions, panko breadcrumbs, 2 eggs, chopped mint, chopped dill, Italian Seasoning, garlic powder, zest of 3 lemons, 1 1/2 teaspoons salt and 1/2 teaspoon ground pepper. Mix well by hand until the mixture is very smooth.

Use a 3-tablespoon scoop to portion out 24 meatballs. Roll the balls to pack tightly.

Place a 14-inch saute pan over medium heat. Add the oil. Once hot, add the meatballs to the skillet. Brown the meatballs for 10 minutes, turning them every minute, to cook evenly.

Meanwhile, whisk 1/3 cup lemon juice, 4 egg yolks, chicken broth, and 1/2 teaspoon salt together. Pour the mixture over the meatballs and simmer another 3-5 minutes to thick the sauce. Shake the pan gently to stir the sauce as it simmers. Serve warm.

Nutrition

• Serving Size: 2 meatballs
• Calories: 105 kcal
• Total Fat: 5 g
• Saturated Fat: 2 g
• Cholesterol: 37 mg
• Sodium: 94 mg
• Total Carbohydrate: 4 g
• Protein: 8 g