Greek Lamb Meatballs with Feta Rice and Lemon-Tomato Sauce
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Ingredients & Equipment
What we send
- 3/4 cupbasmati rice
- 1 1/2 ounceKalamata olives
- 1red onion
- 2 clovesgarlic
- 1/4 cuppanko breadcrumbs
- 10 ouncesground beef and lamb
- 1/4 teaspooncrushed red pepper
- 1/4 cupred wine
- 114.5-ounce can diced tomatoes
- 2 ouncescrumbled feta cheese
- 1/8 ouncedill
- 1/8 ounceparsley
- 1/8 ounceoregano
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 12" large pan
In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, until Step 6.
While rice cooks, rinse all produce. If you have a zester on hand and want to infuse your meatballs with even more lemon flavor, zest up to ½ lemon. Then, halve lemon. Roughly chop dill leaves, discarding stems. Finely chop parsley leaves, discarding stems. Set aside whole oregano sprigs for infusing the sauce in Step 5. Roughly chop olives. Peel onion, halve, and thinly slice. Mince garlic.
Form and Sear Meatballs
In a large bowl, combine breadcrumbs, half of parsley, half of garlic, lemon zest (if using), 1 egg, ½ teaspoon salt, and black pepper. Pat beef and lamb dry and add to bowl. Using your hands, mix well, then form into 10 equal 2-inch balls. Heat 2 tablespoons olive oil in a large pan over medium-high heat. When oil is shimmering, add meatballs. Sear, flipping occasionally, until browned on all sides, about 10 minutes total.
Once cooked, transfer meatballs to a plate and set aside. Return pan from meatballs to medium-high heat and add onion. Cook, scraping up browned bits from bottom of pan, until onion has softened, about 3 minutes. Add crushed red pepper (skip or use half for less heat) and remaining garlic, and sauté, stirring, until fragrant, 1 minute more.
Cook Tomato-Lemon Sauce
Add wine to pan with aromatics, still over medium-high heat, and cook until liquid is reduced by half, about 1 minute. Add diced tomatoes and their juices and whole oregano sprigs, and simmer until sauce has thickened, about 6 minutes more. Remove and discard oregano. Add meatballs, stir to coat with sauce, and cook to warm through, 1-2 minutes. Remove pan from heat. Stir in juice of ½ lemon, ½ teaspoon salt, and black pepper.
Plate Greek Lamb Meatballs
Fluff cooked rice with a fork, then add dill, half of feta, juice of remaining lemon, and 1 tablespoon olive oil to pot, and stir to combine. Serve lamb meatballs with feta rice, and spoon over tomato-lemon sauce. Garnish with olives, remaining parsley, and remaining feta, and dig in!