Greek Meatballs with Lemon and Arugula

By á-40712

Ingredients

• 1/3 cup rice
• 3 large eggs
• 1/2 lb ground lamb
• 1/2 lb ground beef
• 1/2 cup chopped deli-sliced provolone cheese
• 1 small onion, finely chopped
• 1/3 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 1/2 tsp dried marjoram
• 2 cloves garlic, minced
• 1/4 tsp ground allspice
• Kosher salt and ground pepper to taste
• 3 cups chicken broth
• 1/3 cup fresh lemon juice (about 3 lemons)
• 3 cups baby arugula
• EVOO for drizzling

Details

Cooking time 130mins

Preparation

Step 1

Cook rice according to direction.
Lightly beat 1 egg in a small bowl.
Add to a a larger bowl with the rice, lamb, beef, provolone, onion, half of each the mint and parsley, the marjoram, garlic, allspice, salt and pepper.
Mix with your hands until just combined (do not overmix).
Cover and refrigerate for 30 minutes.
Dampen hands and form into approx 18 meatballs (11/2 inches each).
Bring the chicken broth to a boil in a dutch oven and add the meatballs.
Cover and cook over medium heat about 30 minutes (turning halfway through.
Whisk the remaining 2 eggs and the lemon juicein a small bowl until frothy.
Remove 1 cup of broth from the pot and gradually whisk it into the egg mixture.
Push the meatballs to one side of the pot; reduce the heat to low, and pour the egg mixture into the other side.
Cook, stirring gently until the sauce thickens slightly.
Remove from heat and stir in the remaining mint and parsley.
Season with salt and pepper.
Serve the meatballs in shallow bowls topped with the arugula and drizzled with olive oil.