| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 1 hr 30 min |
| Cook: | 40 min |
| Yield: | 6 (about 18 small meatballs) |
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
Instructions
- Place the rice in a large microwave-safe bowl and add 1 cup water. Cover with plastic wrap, pierce with a knife a few times to vent, then microwave until the water is almost absorbed, 10 minutes. Uncover and fluff the rice with a fork; let cool completely.
- Lightly beat 1 egg in a small bowl. Add to the bowl with the rice along with the lamb, beef, provolone, onion, half each of the mint and parsley, the marjoram, garlic, allspice, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until just combined (do not overmix); cover and refrigerate 30 minutes.
- Dampen your hands and form the meat into 18 balls (about 1 1/2 inches each). Bring the chicken broth to a boil in a large pot or Dutch oven. Add the meatballs, cover and cook over medium heat until tender, about 30 minutes, turning halfway through.
- Whisk the remaining 2 eggs and the lemon juice in a small bowl until frothy. Remove 1 cup broth from the pot and gradually whisk it into the egg mixture. Push the meatballs to one side of the pot; reduce the heat to low and pour the egg mixture into the other side. Cook, stirring gently, until the sauce thickens slightly, about 4 minutes. Remove from the heat and stir in the remaining mint and parsley; season with salt and pepper. Serve the meatballs and sauce in shallow bowls. Top with arugula, drizzle with olive oil and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 379 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 22 g |
| Cholesterol | 154 mg |
| Sodium | 658 mg |
Reviews
If you have people that don’t like lamb, what would you suggest as the ‘other’ meat? 100% beef? A sausage chicken? Just seeing what others might do. Thanks!
These look good but wondering what to serve it with.
So good!
I made this one evening for a group of women coming to my home. It was so delicious, I now make it regularly for my family. The arugula on top finishes it nicely!
I had the pleasure of working in a Greek restaurant. These are so reminiscent of that time. I love the avgolomono sauce (egg/lemon). You’ve given me a lovely walk through some great memories. And the recipe is spot on!