Greek Lamb Meatballs and Rice - One Pot Meal

• Meat

  • 1 lb Ground lamb

• Produce

  • 1 tsp Coriander
  • 5 clove Garlic
  • 1 tsp Lemon, zest
  • 1 Lemon, slices
  • 1 Onion, medium
  • 2 tsp Oregano, dried
  • 1/4 cup Oregano, fresh
  • 8 oz Snap peas

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 3/4 cups Low or no sodium chicken stock

• Condiments

  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 cup Basmati rice, brown

• Baking & Spices

  • 1 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, fresh

• Dairy

  • 6 oz Feta cheese
  • 1/4 cup Kefalotyri or parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup Vermouth

Found on justalittlebitofbacon.com

Description

Directions

• Preheat oven to 350F.
• To make the meatballs: In a medium bowl, mix together all the meatball ingredients until combined. Divide the mixture into 12 meatballs.
• Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs and brown them on all sides, 5-7 minutes. Transfer the meatballs to a bowl.
• If needed add another tablespoon of olive oil; then reduce the heat to medium-low and add the onion, garlic, and kosher salt. Saute until the onion is soft and translucent, about 5 minutes. Add the rice. Cook the rice for 1 minute, stirring frequently. Add the vermouth and simmer for 1 minute. Add the chicken stock, coriander, and lemon zest. Bring the stock to a boil.
• Return the meatballs to the skillet. Scatter the lemon slices over. Cover and place skillet in the oven. Bake for 45-50 minutes, or until the rice is tender.
• Remove the skillet from the oven and add the snap peas. Let the rice rest for 5 minutes with the cover on. Stir in the lemon juice and fresh oregano. Serve topped with feta cheese.

Nutrition