Greek Meatballs Over Lemon Rice

Greek salad: SALAD

INGREDIENTS:

1 large cucumber, diced

1 pint grape tomatoes, halved

1 green bell pepper, diced

½ red onion, thinly sliced

4 ounces feta cheese, crumbled

salt and pepper, to taste

GREEK SALAD DRESSING

⅓ cup red wine vinegar

1 lemon, juiced

1 teaspoon Dijon mustard

2 garlic cloves, minced

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon black pepper

½ cup olive oil

INSTRUCTIONS:

1. Add the cucumber, tomatoes, bell pepper, onion, olives, and feta cheese to a large mixing bowl.

2. A bowl of Greek salad ingredients

In a separate small mixing bowl, add the vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper. Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified.

Making Greek salad dressing in a bowl

3. Drizzle the dressing on the salad and gently stir to combine. Season with additional salt and pepper, if desired.

Greek Lemon Rice

Ingredients:

1 cup long grain white rice - rinsed (see note)

2 tablespoons butter

2 cups chicken broth

⅓ cup fresh squeezed lemon juice

1 teaspoon salt

1 teaspoon ginger

1 tablespoon finely chopped fresh herbs - optional (dill is my favorite!)

Instructions

1. In a large skillet over medium-high heat, melt butter.

2. Stir in rinsed rice for 1 minute, then stir in ginger.

Stir in the broth, lemon juice, and salt and bring to a boil.

3. Reduce to a high simmer, cover, and cook for 20-25 minutes, stirring once or twice throughout. Fluff with a fork, stir in fresh herbs if desired, and serve.

Greek Meatballs

Ingredients:

⅓ cup whole milk

1/2 cup bread crumbs

1 medium yellow onion, grated

3 garlic cloves, minced

¼ cup + 2 tablespoons extra virgin olive oil

1 pound ground beef

½ pound ground lamb or pork

1 large egg PLUS 1 egg yolk, divided

¼ cup chopped fresh mint leaves

1 tablespoon organic ground coriander

1 teaspoon dried oregano

1 teaspoon organic ground cumin

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

salt and black pepper

3 lemons, zested and juiced

1 ¼ cups chicken broth

Instructions:

1. Add the bread crumbs to a bowl with the milk and let it soak for about 5 minutes.

2. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set the skillet aside for later.

3. To the mixing bowl with your bread crumbs add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tablespoon lemon zest. Mix by hand until until mixture is fully incorporated.

4. Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.

5. In the large skillet you used earlier, add ¼ cup Private Reserve olive oil. Heat over medium-high. Turn heat to medium and add the meatballs to cook (do this in batches if you need to.) Cook meatballs for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.

With a slotted spoon, remove meatballs from the skillet onto paper towels to drain any excess fat. Meanwhile, carefully discard most of the cooking fat from the skillet (best to dump into a tin can until cooled). Return the skillet to the stovetop over medium heat.

6. Whisk the egg yolk with chicken broth and lemon juice. Add to the skillet with the remaining lemon zest, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.

Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or you can serve pita pockets as sandwiches, if you prefer. #dinnerideas #greekfood #whatsfordinner #foodoflemon8 Indiana