Ingredients:

  • 1 cup (200g) Long-grain White Rice
  • 2 cups (480ml) Chicken or Vegetable Broth
  • 1 Tbsp (15g) Unsalted Butter
  • Zest of 1 large Lemon
  • 1 tsp Dried Oregano (for rice)
  • 1/2 tsp Salt (for rice)
  • 1 lb (450g) Ground Beef (80/20)
  • 1/2 lb (225g) Ground Pork
  • 1/2 cup Dry Breadcrumbs
  • 1/4 cup Milk
  • 1 large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 Tbsp Fresh Mint, finely chopped
  • 1 small Yellow Onion, very finely minced or grated
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano (for meatballs)
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Salt (for meatballs)
  • 1/4 tsp Black Pepper
  • Olive Oil, for frying
  • 4 oz (115g) Block Feta Cheese, drained
  • 2 Tbsp Plain Greek Yogurt (full-fat)
  • 1 Tbsp Extra Virgin Olive Oil (for topping)
  • 1 tsp Lemon Juice (for topping)
  • Pinch of Black Pepper (for topping)
  • Chopped fresh Dill or Parsley, for garnish
  • Cucumber slices, for garnish
  • Cherry Tomatoes, halved, for garnish

Instructions:

  1. Make the Whipped Feta: Combine drained feta, Greek yogurt, 1 Tbsp olive oil, lemon juice, and pepper in a food processor. Blend until completely smooth and creamy. Set aside.
  2. Prepare Meatball Mixture: Soak breadcrumbs in milk for 5 minutes. In a large bowl, gently combine the soaked breadcrumbs, ground beef, ground pork, egg, minced onion, garlic, parsley, mint, oregano, cinnamon, salt, and pepper. Mix just until incorporated.
  3. Form Meatballs: Roll the mixture into uniform balls, about 1.5 inches in diameter. You should yield approximately 16-20 meatballs.
  4. Cook the Rice: In a medium saucepan, melt butter. Add rice and stir for 1 minute. Add broth, lemon zest, 1 tsp oregano, and salt. Bring to a boil, cover tightly, reduce heat to low, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat and let steam, covered, for 10 minutes before fluffing.
  5. Cook the Meatballs: Heat 3 Tbsp of olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, cooking for about 6-8 minutes total until cooked through (internal temperature 165°F/74°C). Drain excess oil on paper towels.
  6. Assemble the Bowls: Divide the warm Lemon-Oregano Rice evenly into four serving bowls. Layer 4-5 cooked meatballs over the rice in each bowl.
  7. Finish and Serve: Top generously with a dollop of the Whipped Feta. Garnish with fresh dill/parsley, cucumber slices, and halved cherry tomatoes. Serve immediately.