Lamb Meatballs over Greek Style Brown Rice with Dill Greek Yogurt Sauce
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Lamb Meatballs over Greek Style Brown Rice with Dill Greek Yogurt Sauce

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day! That’s this entire dish!
  • 🔪 Meatballs can be prepped and stored in the fridge raw, covered in plastic wrap, or completely cooked and reheated
  • 🥩 Make extra meatballs for dinner 4 and/or for snacking!

Ingredients:

  • Meatballs
    • 1  pound ground lamb
    • 1/2  onion, grated
    • 1 egg
    • 1/8  teaspoon ground allspice
    • 1/4  teaspoon ground cumin
    • 1/4  teaspoon ground coriander seed
    • 1/4  teaspoon paprika
    • Dash cinnamon
    • Coarse salt and freshly ground pepper
    • 2  tablespoons chopped fresh cilantro
  • Yogurt Sauce (1.5 cups)
    • 1/4 cup dill
    • 1 cup of Greek yogurt
    • 1/4 lemon (juiced)
    • 1/2 tsp cayenne
    • 1 1/2 cloves garlic, minced
    • S&p tt
  • Greek Rice
    • 1/2 cup brown rice, or other favorite rice
    • 1/4 pint Cherry Tomatoes
    • 1/2 English cucumber, small chop
    • 1/4 jar Peperoncini, thinly sliced
    • 1/2 red bell pepper, small chop
    • 1/8 red onion, thinly sliced
    • 1/4 jar kalamata olives, halved
    • 2 1/2oz feta
    • Salt and pepper

Directions:

  1. 🔪 Rice
    1. Cook rice using the package instructions.
    2. Rice can be made up to 5 days ahead and refrigerated.
    3. If the rice is cooked fresh and it's hot, uncover and fluff it up with a fork and set it on the counter to let it come to room temp.
    4. If it's made ahead and cold, zap it in the microwave with a splash of water for about 30 seconds - 1 minute. So it is just warm.
  2. 🔪 Yogurt Sauce
    1. In a blender combine all ingredients.
    2. Blend until smooth.
    3. Season to taste.
    4. Put in the fridge for 30+ minutes before serving. Can be made 3 days ahead, just give it a good stir before serving.
  3. 🔪 Prep Meatballs
    1. Put the lamb in a medium bowl and add all the spices and herbs.
    2. Mix thoroughly.
    3. Form the lamb into 4 inch balls, or however big you would like them.
    4. If prepping ahead, place meatballs on a tray, cover with plastic wrap, and refrigerate for up to 3 days.
  4. 🔪 Cook Meatballs
    1. Heat up the broiler and place the oven shelf close to the top.
    2. Place the tray of meatballs under the broiler (plastic wrap removed) after it's been heating up for about 10 minutes.
    3. Cook meatballs, turning once, until they are golden brown, for about 10-20 minutes (depending on how big you rolled them).
    4. Internal temperature should reach 165.
  5. 🔪 Veg
    1. Cherry Tomatoes, halved
    2. English cucumber, small chop
    3. Peperoncini, thinly sliced
    4. Red bell pepper, small chop
    5. Red onion, thinly sliced
    6. Kalamata olives, halved
  6. Serve
    1. Mix the veggies with room temp rice and top with crumbled feta cheese.
    2. Serve meatballs over the greek rice and drizzle with yogurt sauce.

Reheating Options

  1. Meatballs
    1. Reheat in a bowl with a splash of water, covered with a paper towel, in the microwave for 1-2 minutes. Or enjoy at room temp by placing them uncovered on the counter while you prepare the Greek Rice.
  2. Rice
    1. Zap it in the microwave with a splash of water for about 30 seconds - 1 minute. So it is just warm.