Greek Meatballs Lemon Sauce: A Flavorful Delight -

The Softest and Juiciest Greek Meatballs in Lemon Sauce – Flavorful, Tender, and Irresistible

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In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, mint, egg, garlic, oregano, salt, and pepper.
Mix everything together using your hands until well combined.
Shape the mixture into 1 to 1 1/2-inch meatballs, making about 18-20 meatballs.
Heat the olive oil in a large skillet or frying pan over medium heat.
Add the meatballs to the skillet in batches and cook for about 5–7 minutes per side, or until golden brown.
Once cooked, remove the meatballs from the pan and set aside on a plate.
In the same skillet, add olive oil and heat over medium heat. Pour in the chicken broth and bring it to a simmer.
Add the fresh lemon juice and whisk to combine. If you prefer a thicker sauce, mix the cornstarch with a small amount of water and add it to the sauce.
Taste the sauce and add honey if you’d like a touch of sweetness.
Let the sauce simmer for another 2-3 minutes until well-combined.
Carefully return the meatballs to the skillet with the lemon sauce.
Spoon the sauce over the meatballs and let them simmer together for an additional 5-10 minutes.
Once the meatballs are cooked through and coated in the lemon sauce, transfer them to a serving dish.
Garnish with additional fresh parsley for color.
Serve the Greek meatballs with rice, couscous, pita bread, or a simple green salad.