Zesty Greek Meatballs: Tangy Lemon & Peppery Arugula Recipe

Juicy Greek meatballs dance with zesty flavors, promising a Mediterranean culinary adventure that sparks instant hunger.

Tender ground meat blends perfectly with classic herbs and spices, creating an irresistible Greek meatballs with lemon and arugula that transport you straight to the sun-drenched islands.

Fragrant garlic and fresh herbs infuse each bite with authentic Greek charm.

Crisp arugula adds a peppery contrast to the rich, savory meat.

A bright lemon finish cuts through the richness, balancing every mouthwatering element.

Simple ingredients come together in this quick and delightful recipe that celebrates bold Mediterranean flavors.

Serve these meatballs as a hearty main or appetizer that will make every meal feel like a celebration of Greek cuisine.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 350 kcal

Servings: 5

Ingredients for Greek Meatballs

• Ground Lamb, Ground Beef: Select fresh, lean cuts with minimal fat for tender, juicy meatballs that won't become greasy during cooking. Mixing two meats creates a complex, rich flavor profile.

• Eggs, Converted Rice: Eggs act as natural glue to hold meatballs together, while rice adds lightweight texture and prevents dense, heavy results. Choose fresh, room-temperature eggs for better incorporation.

• Mint, Parsley, Marjoram, Garlic, Allspice: Fresh herbs bring vibrant, bright notes to the meatballs, creating layers of Mediterranean flavor. Select herbs with deep green color and crisp texture for maximum potency.

• Chicken Broth, Lemon Juice: Broth provides gentle cooking liquid and additional savory undertones, while lemon juice adds zesty, tangy brightness that cuts through the meat's richness.

• Arugula, Olive Oil: Peppery arugula adds fresh, crisp element, and extra-virgin olive oil delivers smooth, luxurious finish. Choose cold-pressed olive oil for most authentic taste.

• Provolone Cheese, Kosher Salt, Black Pepper, Onion: Cheese contributes creamy saltiness, while onion and traditional seasonings build complex flavor foundation. Select sharp provolone for maximum impact.

Tools to Sear and Bake Greek Meatballs

• Large mixing bowl: Perfect for combining ground meat and spices with ease.
• Cutting board: Chop herbs and garlic cleanly without mess.
• Sharp knife: Slice ingredients precisely and quickly.
• Baking sheet: Offers even cooking space for golden-brown meatballs.
• Parchment paper: Prevents sticking and makes cleanup a breeze.
• Meat thermometer: Ensures meatballs reach safe internal temperature.
• Skillet: Great for optional pan-frying method if desired.
• Tongs: Helps flip and move meatballs smoothly during cooking.
• Measuring cups and spoons: Guarantees accurate ingredient proportions.

Cooking Instructions for Arugula-Topped Meatballs

• Meat Mixture

Combine ground beef, ground lamb, breadcrumbs, minced garlic, chopped parsley, crumbled feta, salt, and pepper in a large mixing bowl. Use your hands to gently blend the ingredients until just combined, avoiding overmixing which can make the meatballs tough.

• Meatball Formation

Wet your hands with cold water to prevent sticking and roll the meat mixture into golf ball-sized spheres. Place the formed meatballs on a clean plate or baking sheet.

• Cooking Preparation

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the meatballs, ensuring they are not overcrowded.

• Meatball Browning

Cook the meatballs for about 3-4 minutes on each side, rotating them to achieve an even golden-brown exterior. Reduce heat if they are browning too quickly.

• Internal Temperature

Use a meat thermometer to check that the internal temperature reaches 160°F, which ensures the meatballs are safely cooked through.

• Lemon and Arugula Finishing

Remove meatballs from the skillet and place on a serving platter. Squeeze fresh lemon juice over the top and scatter fresh arugula leaves around the meatballs for a bright, peppery finish.

Greek Flavors and Sauce Pairings

• Meatball Mixture Magic: Mix ingredients gently to keep the meatballs tender and prevent them from becoming tough or dense during cooking.
• Herb Swap Adventure: Experiment with fresh dill, mint, or parsley instead of oregano to create unique flavor profiles that complement the Greek-style dish.
• Gluten-Free Option: Replace breadcrumbs with almond flour or gluten-free breadcrumbs for those with dietary restrictions, ensuring everyone can enjoy these delicious meatballs.
• Serving Flexibility: Serve these meatballs over quinoa, rice, or wrapped in warm pita bread for a versatile meal that adapts to different preferences and occasions.
• Storage Savvy: Cooked meatballs can be refrigerated for up to 3 days or frozen for up to 1 month, making them a perfect make-ahead protein option for busy weeknights.

Serving These Meatballs with Style

• Zesty Mediterranean Feast: Pair these juicy meatballs with warm pita bread and a refreshing tzatziki sauce for an authentic Greek dining experience.
• Greek Salad Companion: Serve the meatballs atop a crisp salad of chopped cucumber, tomatoes, red onion, and crumbled feta cheese drizzled with olive oil.
• Hearty Grain Bowl Delight: Create a satisfying meal by placing the meatballs over a bed of fluffy quinoa or herbed rice, garnished with fresh arugula and a squeeze of lemon.
• Wine and Dine Pairing: Complement the rich flavors with a chilled glass of crisp white wine like Assyrtiko or a light, fruity Greek rosé to enhance the meal's Mediterranean spirit.

Storage Guidance to Keep Them Tasty

• Fridge Fresh Retention: Store cooked meatballs in an airtight container for 3-4 days, ensuring maximum flavor and safety for quick reheating.
• Freezer Friendly Stash: Pack meatballs in freezer-safe containers or bags, lasting up to 2 months without losing their delicious Mediterranean essence.
• Quick Warm-Up Method: Gently reheat meatballs in a skillet with a splash of olive oil, restoring their crispy exterior and tender interior within minutes.
• Smart Meal Prep Strategy: Prepare a double batch during weekend cooking, creating convenient grab-and-go lunches or dinner shortcuts for busy weekdays.

Zesty Greek Meatballs with Lemon and Arugula Recipe

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4.6 from 8 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Succulent Greek meatballs dance with zesty lemon and peppery arugula in this Mediterranean classic. Herbs, garlic, and feta create bold flavors that will transport diners straight to Greece’s sun-drenched shores.

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Ingredients

Scale 1x2x3x

• ½ lb (226.8 g) lean ground lamb
• ½ lb (226.8 g) lean ground beef
• 3 large eggs
• ½ cup (118 ml) chopped deli-sliced provolone cheese (about 2 oz)
• ⅓ cup (79 ml) converted rice
• ⅓ cup (79 ml) chopped fresh mint
• ¼ cup (59 ml) chopped fresh parsley
• ⅓ cup (79 ml) fresh lemon juice (from about 3 lemons)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups (710 ml) low-sodium chicken broth
• 3 cups baby arugula
• 1 tsp finely chopped fresh marjoram (or ½ tsp dried)
• ¼ tsp ground allspice
• Kosher salt
• Freshly ground pepper
• Extra-virgin olive oil, for drizzling

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Instructions

1. Preparation: Thoroughly combine ground lamb, breadcrumbs, mint, parsley, garlic, eggs, and salt in a large mixing bowl, ensuring even distribution of ingredients.
2. Shaping: Craft uniform meatballs approximately 1.5 inches in diameter, maintaining consistent size for balanced cooking, then chill for 20 minutes to stabilize their structure.
3. Searing: Ignite olive oil in a spacious skillet over medium-high heat, creating an ideal surface for achieving a golden, caramelized exterior on the meatballs.
4. Cooking: Strategically place meatballs in the hot skillet, allowing each side to develop a rich, bronzed crust by rotating periodically, cooking until thoroughly done (approximately 8-10 minutes).
5. Resting: Transfer meatballs to a paper towel-lined plate to drain excess oil, preserving their crisp exterior and succulent interior.
6. Dressing: Whisk lemon juice, additional olive oil, and a subtle salt accent to craft a vibrant, tangy dressing that will elevate the dish’s flavor profile.
7. Plating: Construct a verdant bed of peppery arugula, artfully positioning the warm meatballs on top, then cascade the zesty lemon dressing over the entire composition.
8. Finishing: Sprinkle chopped mint as a final garnish, presenting the dish immediately to showcase its optimal temperature and textural integrity.

Notes

• Chill the Mixture: Refrigerating meatballs for 20 minutes helps bind ingredients and prevents them from falling apart during cooking.
• Master Even Cooking: Use a uniform 1.5-inch size for consistent meatballs that cook evenly and look professionally prepared.
• Prevent Pan Overcrowding: Cook meatballs in batches to ensure proper browning and maintain a crispy exterior without steaming.
• Optimize Flavor Infusion: Allow meatballs to rest on paper towels briefly to drain excess oil and keep the exterior perfectly crisp and golden.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Frying
• Cuisine: Greek

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 150 mg