Greek Meatballs and Lemon Rice

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber, while crushed crackers can be more economical.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water with seasoning is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is typically cheaper.

Chop Italian parsley, scallions, and garlic for the meatball mixture.

Chop baby spinach leaves and fresh dill for the Tzatziki.

In a large bowl, combine 2 pounds of ground chicken, 2 eggs, and 1/2 cup of crumbled feta cheese.

Add chopped garlic, scallions, spinach, and a little Parmesan cheese to the bowl.

Season with crushed dried oregano, black pepper, and kosher salt, adjusting salt due to feta and Parmesan.

Add Panko bread crumbs to the mixture and mix gently to avoid tough meatballs.

Use an ice cream scooper to portion out equal-sized meatballs and place them on a sheet pan sprayed with olive oil.

Bake the meatballs at 350°F for about 20-25 minutes, ensuring they reach an internal temperature of 165°F.

Prepare Tzatziki by mixing Greek non-fat plain yogurt, lemon zest, fresh lemon juice, chopped cucumbers, dill, olive oil, and minced garlic.

For the lemon rice, sauté chopped shallots and garlic in olive oil in a medium pot.

Add rinsed basmati rice to the pot and coat with the shallot and garlic mixture.

Pour in heated chicken stock and fresh lemon juice, then bring to a boil.

Reduce to a simmer, cover, and cook for about 28 minutes, seasoning with kosher salt.

Once cooked, stir in lemon zest, parsley, and dill, fluffing the rice before serving.

Serve the meatballs over the lemon rice with Tzatziki on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens