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Meatballs in Lemon and Wine Sauce Recipe

Meatballs in Lemon and Wine Sauce Recipe

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Beef & Lamb
Cuisine International
Servings 6
Calories 273 kcal


  • #For The Meatballs#
  • 500 g / 1 lb ground beef
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups breadcrumbs
  • 1 egg and 1 egg yolk
  • A handful of parsley leaves, very finely chopped
  • Zest of one lemon
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • Sea salt and freshly ground pepper
  • 1/4 cup flour
  • 1/4 cup olive oil
  • 1/2 cup white wine
  • 3/4 cup hot water
  • Juice of 1 lemon
  • #For Garnish#
  • Half a lemon, very thinly sliced and each slice cut into quarters


  • #Meatballs – everybody’s favorite dish. This one has a tangy taste due to the lemons. I think this recipe works well with ground turkey or chicken meat as well. But then consider using only 2 egg yolks and 1/2 cup additional bread crumbs. This dish received excellent ratings from the tasting panel.# Combine the meat, grated cheese, breadcrumbs, egg, egg yolk, parsley and zest in a bowl. Mix with a fork. Then add the water to moisten the mixture and then the olive oil and the seasoning.
  • Use your fingers to incorporate ingredients finely. It is of course much faster to throw everything into the food processor and pulse on and off until a fine mixture forms.
  • Next form small sized balls (smaller than golf balls) out of the mixture. Put flour onto a plate and roll each ball in the flour until lightly coated.
  • Heat the oil in a large skillet over medium heat and fry all of the meatballs on all sides until browned. Next add the wine and let the alcohol burn off for a few minutes before adding the hot water.
  • Scatter bay leaves on the meatballs and cook covered over a gentle heat for 5 – 6 minutes.
  • Remove cover and pour in the lemon juice. Continue cooking for a few minutes more. By this time the sauce should be syrupy. Taste for seasoning and remove bay leaves.
  • Spoon the meatballs into a shallow serving dish and decorate with all of the paper thin lemon slices.

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