Greek Meatballs with Lemon and Arugula

Welcome, culinary enthusiasts, to another delectable journey on our blog. Today, we’re embracing the vibrant flavors of Greece with a dish that’s sure to tantalize your taste buds – Greek Meatballs with Lemon and Arugula. This recipe not only showcases the richness of Mediterranean cuisine but also brings a refreshing twist to your dining table. Let’s get started with what you’ll need and how to make these mouth-watering meatballs.

Ingredients:

Before we embark on our culinary adventure, make sure you have the following ingredients ready:

  • 1/3 cup converted rice
  • 3 large eggs
  • 1/2 pound lean ground lamb
  • 1/2 pound lean ground beef
  • 1/2 cup chopped deli-sliced provolone cheese (about 2 ounces)
  • 1 small onion, finely chopped
  • 1/3 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon finely chopped fresh marjoram (or 1/2 teaspoon dried)
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground allspice
  • Kosher salt and freshly ground pepper
  • 3 cups low-sodium chicken broth
  • 1/3 cup fresh lemon juice (from about 3 lemons)
  • 3 cups baby arugula
  • Extra-virgin olive oil, for drizzling

With these ingredients, you’re well on your way to creating a dish that’s bursting with flavor and tradition.

Directions:

Follow these steps to bring your Greek Meatballs with Lemon and Arugula to life:

1. Preparing the Rice

  • In a large microwave-safe bowl, combine rice with 1 cup water. Cover with plastic wrap, make a few pierces to vent, and microwave until the water is nearly absorbed, about 10 minutes.
  • Uncover, fluff the rice with a fork, and let it cool.

2. Making the Meatball Mixture

  • Lightly beat 1 egg in a small bowl. In a larger bowl, combine this egg with the cooled rice, ground lamb, ground beef, provolone cheese, onion, half of the mint and parsley, marjoram, garlic, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Mix gently until just combined. Cover and refrigerate the mixture for 30 minutes to allow the flavors to meld.

3. Forming and Cooking the Meatballs

  • With damp hands, form the mixture into 18 meatballs, each about 1 1/2 inches in diameter.
  • In a large pot, bring the chicken broth to a boil. Gently add the meatballs, cover, and cook over medium heat until they are tender, about 30 minutes, turning once halfway through.

4. Preparing the Lemon Sauce

  • Whisk the remaining 2 eggs with the lemon juice until frothy.
  • Take 1 cup of broth from the cooking pot and gradually whisk it into the egg mixture.
  • Reduce the heat to low, move the meatballs to one side of the pot, and pour in the egg mixture, stirring gently until the sauce thickens, about 4 minutes.

5. Finishing Touches

  • Stir in the remaining mint and parsley. Season with additional salt and pepper to taste.
  • Serve the meatballs and sauce in shallow bowls, topped with fresh arugula, a drizzle of extra-virgin olive oil, and a sprinkle of salt and pepper.

Conclusion

Preparation Time: 1 hour 30 minutes | Cooking Time: 40 minutes | Total Time: 2 hours 10 minutes | Servings: 6

This Greek Meatballs with Lemon and Arugula recipe is a perfect blend of hearty meatballs, zesty lemon sauce, and peppery arugula, making it a must-try for anyone looking to explore the depths of Greek cuisine. It’s a dish that promises not just to feed, but to transport you to the sun-drenched landscapes of Greece with every bite. Whether you’re cooking for a special occasion or a simple family dinner, these meatballs will bring a touch of Mediterranean flair to your table. Enjoy the journey, and καλή όρεξη (bon appétit)!

Greek Meatballs with Lemon and Arugula

Ingredients:

1/3 cup converted rice
3 large eggs
1/2 pound lean ground lamb
1/2 pound lean ground beef
1/2 cup chopped deli-sliced provolone cheese (about 2 ounces)
1 small onion, finely chopped
1/3 cup chopped fresh mint
1/4 cup chopped fresh parsley
1 teaspoon finely chopped fresh marjoram (or 1/2 teaspoon dried)
2 cloves garlic, minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
1/3 cup fresh lemon juice (from about 3 lemons)
3 cups baby arugula
Extra-virgin olive oil, for drizzling

Directions:

In a large microwave-safe bowl, combine rice with 1 cup water. Cover with plastic wrap, pierce to vent, and microwave until water is nearly absorbed, about 10 minutes. Uncover, fluff rice, and let cool.
Lightly beat 1 egg in a small bowl. Combine with rice, lamb, beef, provolone, onion, half the mint and parsley, marjoram, garlic, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently, cover, and refrigerate for 30 minutes.
With damp hands, form 18 meatballs (about 1 1/2 inches each). In a large pot, bring chicken broth to a boil. Add meatballs, cover, and cook over medium heat until tender, about 30 minutes, turning once.
Whisk remaining 2 eggs and lemon juice until frothy. Take 1 cup broth from the pot, whisk into egg mixture gradually. Move meatballs aside, reduce heat to low, and pour in egg mixture. Cook, stirring gently, until sauce thickens, about 4 minutes.
Stir in the remaining mint and parsley. Season with salt and pepper. Serve meatballs and sauce in shallow bowls, topped with arugula, a drizzle of olive oil, and additional salt and pepper.
Prep Time: 1 hr 30 min | Cooking Time: 40 min | Total Time: 2 hr 10 min | Servings: 6

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