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These Greek Meatballs with Lemon and Arugula offer a harmonious blend of savory meats, tangy lemon, and peppery arugula, creating a meal that’s both comforting and refreshing. The combination of lean ground lamb and beef, infused with herbs and spices, forms the perfect base for these succulent meatballs. Drizzled with a lemon-enhanced sauce and topped with fresh arugula, this dish is a celebration of vibrant flavors and textures that come together in every bite. The lemon adds a bright note that cuts through the richness of the meat, while the arugula provides a slightly spicy contrast that elevates the entire dish. It’s an easy yet elegant recipe that’s sure to impress, whether you’re hosting a dinner party or simply looking for a delightful family meal.
The beauty of this dish lies in its simplicity and the depth of flavor achieved with just a few quality ingredients. The lemon-infused sauce not only complements the meatballs but also merges with the peppery arugula to create a dish that is light yet satisfying. Each component plays a crucial role, from the tender meatballs to the zestful lemon and the crisp arugula, making it a well-rounded and nutritious meal. It’s a testament to the Mediterranean way of cooking, where freshness and simplicity reign supreme. Enjoy this dish with a side of crusty bread to soak up the delicious sauce, and you have a meal that’s both comforting and exotic, a true culinary journey to the heart of Greek cuisine.
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
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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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