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Great and easy one pot meal which starts on the stove and finishes in the oven! Greek lamb meatballs and brown rice is a healthy, complete meal full of the flavors of mint and thyme and finished with a crumble of feta. | justalittlebitofbacon.com
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Greek Lamb Meatballs and Rice - One Pot Meal

Great and easy one pot meal which starts on the stove and finishes in the oven! Greek lamb meatballs and brown rice is a healthy, complete meal full of the flavors of mint and thyme and finished with a crumble of feta.
Course Main
Cuisine Greek
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 775kcal
Author Just a Little Bit of Bacon

Ingredients

Lamb Meatballs

  • 1 lb ground lamb (or beef)
  • 2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp kosher salt
  • 1 clove garlic minced
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup shredded kefalotyri (or parmesan cheese)
  • 1 egg

Brown Rice

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1/2 tsp kosher salt
  • 1 cup brown basmati rice
  • 1/2 cup vermouth (or white wine) or white wine
  • 2 3/4 cups low or no sodium chicken stock
  • 1/2 tsp coriander
  • 1 tsp lemon zest
  • 1 slices lemon seeded and cut into
  • 8 oz snap peas cut into 1/2 inch pieces
  • 1/4 cup fresh chopped oregano
  • 2 tbsp lemon juice
  • 6 oz feta cheese

Instructions

  • 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.

Notes

  • You can use white basmati if you prefer. Just reduce the braising time to 20-25 minutes.
  • Fresh mint and fresh thyme make great additions to the recipe. Add them with the fresh oregano at the end.
  • Frozen baby peas make a nice substitute for the snap peas. They barely need to cook so stir them them with the lemon juice after the rice has had its rest.

Nutrition

Calories: 775kcal