Greek Meatballs with Lemon and Arugula

Name: Greek Meatballs with Lemon and Arugula
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 710 milliliters baby arugula; 3 larges eggs; 1 teaspoon finely chopped fresh marjoram (or 1/2 teaspoon dried); 79 milliliters chopped fresh mint; 59 milliliters chopped fresh parsley; 2 cloves garlic, minced; 0 teaspoons ground allspice; 6 servings Kosher salt and freshly ground pepper; 227 grams lean ground beef; 227 grams lean ground lamb; 79 milliliters fresh lemon juice (from about 3 lemons); 710 milliliters low-sodium chicken broth; 6 servings Extra-virgin olive oil, for drizzling; 1 small onion, finely chopped; 57 grams 1/2 cup chopped deli-sliced provolone cheese (about; 79 milliliters converted rice

The recipe Greek Meatballs with Lemon and Arugulan is ready in about 2 hours and 10 minutes and is definitely an outstanding gluten free option for lovers of Mediterranean food. One portion of this dish contains about 24g of protein, 29g of fat, and a total of 410 calories. For $2.2 per serving, you get a main course that serves 6. If you have parsley, olive oil, marjoram, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

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.

Ingredients you will need

Water

Rice

Wrap

Equipment you will use

Plastic Wrap

Microwave

Knife

Bowl

Lightly beat 1 egg in a small bowl.

Ingredients you will need

Egg

Equipment you will use

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.

Ingredients you will need

Provolone

Allspice

Marjoram

Parsley

Garlic

Pepper

Onion

Beef

Lamb

Mint

Rice

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken Broth

Meat

Equipment you will use

Dutch Oven

Add the meatballs, cover and cook over medium heat until tender, about 30 minutes, turning halfway through.

Ingredients you will need

Meatballs

Whisk the remaining 2 eggs and the lemon juice in a small bowl until frothy.

Ingredients you will need

Lemon Juice

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Meatballs

Broth

Sauce