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.
Ingredients
Scale
- 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
Instructions
- Preparation: Thoroughly combine ground lamb, breadcrumbs, mint, parsley, garlic, eggs, and salt in a large mixing bowl, ensuring even distribution of ingredients.
- 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.
- 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.
- 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).
- Resting: Transfer meatballs to a paper towel-lined plate to drain excess oil, preserving their crisp exterior and succulent interior.
- 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.
- 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.
- 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