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Greek Lamb Meatballs

Greek Lamb Meatballs with Feta Rice and Lemon-Tomato Sauce

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Recipe Details


With fresh herbs, salty feta cheese, and a penchant for lamb, Greek cuisine is always ripe for reinvention and experimentation. Here, we’re combining beef and lamb with parsley and garlic, forming them into meatballs, and serving with a lemony tomato sauce laced with oregano. Rice studded with dill and feta makes the perfect side for the meatballs—it’s definitely not all Greek to us!


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 960
  • Protein 44g
  • Total Carb 86g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    3/4 cup
    basmati rice
  • lemon
  • Kalamata olives
    1 1/2 ounce
    Kalamata olives
  • red onion
    red onion
  • garlic
    2 cloves
  • panko breadcrumbs
    1/4 cup
    panko breadcrumbs
  • ground beef and lamb
    10 ounces
    ground beef and lamb
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • red wine
    1/4 cup
    red wine
  • 14.5-ounce can diced tomatoes
    14.5-ounce can diced tomatoes
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese
  • dill
    1/8 ounce
  • parsley
    1/8 ounce
  • oregano
    1/8 ounce

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    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.

  2. Prepare Ingredients

    Prepare Ingredients

    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.

  3. Form and Sear Meatballs

    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.

  4. Sauté Aromatics

    Sauté Aromatics

    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.

  5. Cook Tomato-Lemon Sauce

    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.

  6. Plate Greek Lamb Meatballs

    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!

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