Meatballs in White Lemon Sauce

In Bulgaria, we have a slight obsession with silky, lemony tempered sauces. And, once you taste these Meatballs in White Lemon Sauce you’ll understand why. We drizzle this magic into everything: cozy chicken stews, cabbage rolls, stuffed peppers, and even soups. If there’s a way to drench something in a creamy velvety sauce, then trust us – we’ve done it.

Bulgarians don’t just eat this sauce—we scoop it, drag our bread through it, and basically treat it like its own course. And the best part? These meatballs are versatile. We often enjoy them just as they are, spoon them over fluffy rice, or let them melt into a bed of mashed potatoes. However you plate them, you’ll end up doing what every Bulgarian does…reaching for more sauce.

Before you start

• Bulgarians love silky, lemony sauces, especially in dishes like Meatballs in White Lemon Sauce.
• This quick and flavorful dish combines tender meatballs with a bright, creamy lemon sauce, ready in just 30 minutes.
• Key ingredients include ground turkey, eggs, and homemade breadcrumbs, but you can also substitute with chicken or pork.
• Common tips for cooking include tempering the sauce to prevent curdling and storing meatballs in the fridge for up to 24 hours before cooking.
• Serve these Meatballs in White Lemon Sauce over rice, mashed potatoes, or with crusty bread to soak up the sauce.

What stands out

This creamy dish is all about simple ingredients working together in harmony to make magic. Tender juicy meatballs are packed with aromatics and simmered in a light broth – infusing them with flavor without making them feel too heavy. Then comes the silky white lemon sauce. It’s bright velvety and so good you’ll want to drink it straight from the pot. (Zero judgement here!) Despite tasting like comfort food that’s been simmering all afternoon, this recipe comes together in only 30 minutes. We love serving it with a slice of our Bapche’s No Knead Bread to soak up all the sauce.

Ground turkey: This makes light and tender meatballs without feeling too heavy. Eggs: Small but mighty, eggs help to bind the meatballs and sauce. Grated onion: Adds flavor and moisture to the meatballs – you could also use finely minced onion instead. Italian breadcrumbs: We used our Homemade Breadcrumbs to help tenderize and bind the mixture. Salt + pepper: Brings out the natural flavors of the ingredients. Garlic powder: Adds an extra level of garlicky goodness. Broth: We use our Homemade Chicken Broth for poaching the meatballs. Yogurt: This is the secret ingredient that makes the white lemon sauce extra creamy. Lemon zest: Using the zest adds an extra punch of brightness to the sauce. Flour: Helps thicken the sauce, giving it that silky smooth texture.

Kitchen tip

Slowly pour the warm broth into your egg-lemon mixture one cup at a time, whisking vigorously in between to temper the sauce and prevent curdling.

Swaps

1. Instead of ground turkey, feel free to use ground chicken or lean pork as your protein.
2. We love making these with our homemade Italian breadcrumbs but you can easily church up a can of store-bought plain breadcrumbs by mixing in finely grated parmigiano and fresh herbs. Measure with your heart.
3. We like to use whole plain yogurt for this recipe, but you can also use skyr or Greek yogurt.
4. If you’re dairy-free swap for your favorite almond, coconut, or soy based yogurt.
5. To make Celiac-friendly Meatballs in White Lemon Sauce, use gluten-free breadcrumbs and flour – they’ll work beautifully!

Tips and Tricks for Meatballs in White Lemon Sauce

Follow our foolproof tips and tricks to make the meatballs and sauce every time:

• Temper the eggs: Whisk a little hot broth into the egg+lemon mixture before adding to the sauce to keep it silky and smooth.
• Don’t overcook the meatballs: A few minutes in the simmering broth is plenty—these take around 6-8 minutes. That’s it!
• Make ahead: Mix and shape your meatballs a day in advance, then finish in the sauce when ready to serve.
• Keep meatballs from sticking: Lightly oil your hands before shaping the meatballs to prevent them from sticking to your hands.

Serve it with

• Creamy Roasted Garlic Mashed Potatoes.
• Over a cozy bowl of steamed rice.
• With a thick slice of crusty No Knead Bread to soak up all the creamy, lemony sauce.
• A light and fresh side like Shopska Salad or Simple Green Salad.

Questions

Can we use ground chicken or pork instead of turkey?

Yes, ground chicken and pork work just as well in this recipe!

Can we make the meatballs ahead of time?

Absolutely! You can make your meatballs 24 hours ahead and store them in an airtight cotnainer in the fridge until ready to cook.

How do we keep the sauce from curdling?

Tempering the egg-lemon sauce keeps it silky smooth. Spoon a ladle of hot broth into the egg-lemon mixture and strong mark whisk until combined. This will bring the eggs up to temperature slowly so they don’t curdle. Never boil your egg-lemon mixture.

Can we freeze the Meatballs in White Lemon Sauce?

The meatballs freeze well, but the white lemon sauce does not. Freeze the meatballs separately and make a fresh batch of white lemon sauce just before serving.

How do we store and reheat leftovers?

Refrigerate your meatballs and white lemon sauce in an airtight container for up to 3 days. Reheat in a pot low and slow – don’t boil the sauce as it may separate.

Ingredients

Makes 4 portions

The Meatballs

• 1 lb turkey, 450 grams
• 1 egg
• 2 tbsp grated onion, or very finely minced
• ⅔ cup Italian breadcrumbs, I used my homemade
• 1 tsp salt
• ½ tsp garlic powder
• ¼ tsp black pepper
• 5 cups broth of choice, for poaching the meatballs

The Sauce

• 4 tablespoons yogurt, plain
• 2 egg yolks
• 1 lemon zested
• 3 tablespoons flour
• 3 cups broth, chicken or vegetable
• salt + pepper, to taste

Equipment

• Cast Iron Pot
• Measuring Cups + Spoons
• whisk
• Zester
• Liquid Measuring Cup
• Mixing Bowls

Method

The Meatballs

1. Combine all the meatball ingredients in a bowl cover with plastic wrap, and refrigerate for 30 minutes to let the mixture firm up.
2. Tip: depending on the ground meat, you may need to reduce the breadcrumbs. We like to start with 1/3 cup and if the meat is too "loose" to work with, gradually add more.
3. After 30 minutes, take it out and, with lightly oiled or wet hands, roll the mixture into 16-18 equal meatballs.
4. Set a pot on the stove, add the broth, and bring it to a gentle simmer. Once it’s simmering, carefully drop in the meatballs one at a time. If the temperature drops, adjust the heat to bring it back to a simmer.
5. Cook the meatballs until they reach 165°F (75C). With ground turkey, this usually takes about 6–8 minutes. Once cooked, remove the meatballs and place them into a bowl. Reserve 3 cups of the cooking broth for the sauce below.

The Sauce

1. Whisk the yogurt in a bowl until smooth. Add the egg yolks and lemon zest and whisk again. Add the flour and mix until completely smooth.
2. Next, slowly pour in the warm broth, one cup at a time.
3. Whisk vigorously between each addition. This tempers the mixture and brings the egg–lemon base up to temperature without curdling.
4. Transfer the mixture to a pot and cook over medium heat, whisking constantly, until the sauce thickens. Pour the lemon sauce over the cooked meatballs, garnish with parsley, and enjoy!

Kitchen notes

• Protein options: Instead of ground turkey, feel free to use ground chicken or lean pork as your protein.
• Breadcrumbs: We love making these with our homemade Italian breadcrumbs but you can easily church up a can of store-bought plain breadcrumbs by mixing in finely grated parmigiano and fresh herbs. Measure with your heart.
• Yogurt alternatives: We like to use whole plain yogurt for this recipe, but you can also use skyr or Greek yogurt. If you’re dairy-free, swap for your favorite almond, coconut, or soy based yogurt.
• Gluten-free swaps: To make this recipe Celiac-friendly, use gluten-free breadcrumbs and flour – they’ll work beautifully!