Description
Juicy Greek meatballs dance with zesty lemon and peppery arugula, creating Mediterranean magic on your plate. Succulent lamb mingles with herbs, promising a delicious journey through Greek culinary traditions you’ll savor with each delightful bite.
Ingredients
Scale
Meats:
- ½ pound lean ground lamb
- ½ pound lean ground beef
Herbs and Cheese:
- ⅓ cup chopped fresh mint
- ¼ cup chopped fresh parsley
- 1 teaspoon finely chopped fresh marjoram (or ½ teaspoon dried)
- ½ cup chopped deli-sliced provolone cheese (about 2 ounces)
Additional Ingredients:
- 3 large eggs
- ⅓ cup converted rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ teaspoon ground allspice
- Kosher salt
- Freshly ground pepper
- 3 cups low-sodium chicken broth
- ⅓ cup fresh lemon juice (from about 3 lemons)
- 3 cups baby arugula
- Extra-virgin olive oil, for drizzling
Instructions
- Blend ground lamb, breadcrumbs, mint, parsley, garlic, eggs, and salt in a spacious mixing bowl until ingredients are thoroughly integrated.
- Gently shape the meat mixture into uniform, rounded spheres approximately 1.5 inches in diameter, ensuring consistent size for even cooking.
- Refrigerate formed meatballs for 20 minutes to help them maintain structural integrity during cooking.
- Heat olive oil in a large skillet over medium-high temperature, creating a sizzling surface for perfectly golden-brown exteriors.
- Carefully place meatballs into the hot skillet, allowing each side to develop a rich, caramelized crust without overcrowding the pan.
- Rotate meatballs periodically, cooking until they reach a deep golden-brown color and are thoroughly cooked through, approximately 8-10 minutes.
- Remove meatballs from skillet and let them rest on a paper towel-lined plate to absorb excess oil.
- Whisk together lemon juice, additional olive oil, and a pinch of salt to create a bright, zesty dressing.
- Arrange a bed of fresh arugula on a serving platter, positioning the warm meatballs atop the peppery greens.
- Drizzle the lemon dressing over the meatballs and arugula, ensuring each bite is infused with citrusy brightness.
- Garnish with additional chopped mint and serve immediately while meatballs are warm and crisp.
Notes
- Freezing these meatballs ahead of time saves precious weeknight dinner moments, allowing you to prep in advance and enjoy a stress-free meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making them perfect for quick lunch or dinner reheats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 210mg