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Meatballs in White Lemon Sauce

By Snejana Andreeva

on Nov 29, 2025, Updated Feb 03, 2026

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 me – 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 super 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 😋.

A bowl of meatballs covered in creamy sauce, garnished with chopped parsley. A wooden spoon rests in the bowl, surrounded by the sauce and meatballs. - 3

Key Takeaways

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.
Key Takeaways
Why You’ll Love Meatballs in White Lemon Sauce
Ingredients
Nonna’s Tip 🥚🍋
Variations and Substitutions for Meatballs in White Lemon Sauce
Tips and Tricks for Meatballs in White Lemon Sauce
Best Served With
Similar Recipes
Common Questions
Meatballs in White Lemon Sauce Recipe

Why You’ll Love Meatballs in White Lemon Sauce

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 . I love serving it with a slice of my Bapche’s 👵🏼 No Knead Bread to soak up all the sauce.

Ingredients

🐓 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 very finely minced onion instead. 🇮🇹 Italian breadcrumbs: I used my 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: I use my 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.

Nonna’s 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.

A bowl of creamy yellow soup with meatballs, garnished with chopped parsley. A wooden spoon is lifting one meatball from the bowl. The dish is set on a wooden surface. - 4

Variations and Substitutions for Meatballs in White Lemon Sauce

Instead of ground turkey, feel free to use ground chicken or lean pork as your protein .
I love making these with my 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 ❤️.
I 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.
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 my foolproof tips and tricks to make the perfect 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.

Best Served 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 .

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Common Questions

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

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

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

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.

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.

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Equipment

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

Ingredients

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

Instructions

The Meatballs

▢ Combine all the meatball ingredients in a bowl , cover with plastic wrap, and refrigerate for 30 minutes to let the mixture firm up.
▢ Tip: depending on the ground meat, you may need to reduce the breadcrumbs . I like to start with 1/3 cup and if the meat is too “loose” to work with, gradually add more.
▢ After 30 minutes, take it out and, with lightly oiled or wet hands, roll the mixture into 16-18 equal meatballs.
▢ 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.
▢ 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

▢ 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.
▢ Next, slowly pour in the warm broth, one cup at a time.
▢ Whisk vigorously between each addition. This tempers the mixture and brings the egg–lemon base up to temperature without curdling.
▢ 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!

Nonna’s Notes

Protein options: Instead of ground turkey, feel free to use ground chicken or lean pork as your protein.
Breadcrumbs: I love making these with my 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: I 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!

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.