Greek-ish meatballs with lemon and dill rice

Nothing says comfort food quite like meatballs. Most people think meatballs are strictly Italian and only belong in spaghetti. But I say NAY! Why discriminate and only make Italian meatballs? These Greek-ish meatballs will spice up your life just as much as a John Stamos poster.


Greek meatballs with lemon and dill rice

For the Meatballs
1lb of ground beef (I use the organic Costco pack so under cooking them won't kill me)
1t coriander
1/2 t each of cinnamon, nutmeg, salt and cumin
1/4 t each of pepper and ground mustard
2T parsley flakes (again, I used dry)
The juice of one lemon
1/4 c breadcrumbs (I used panko)
1 egg
For the rice
White rice or jasmine rice
Rind of the lemon used for the meatballs (I will discuss this later)
2 T of dill
1/4 T salt
For the sauce
1 C White wine
1/2 a lemon (optional)

Combine all the meatball ingredients and mix well. Save the lemon after juicing it and set aside.

Roll the meatballs into golf ball sized balls.

Heat an oven safe skillet with one tablespoon of canola oil on medium high. (don't use olive oil, it has a really low burning temp)
Brown the meatballs on one side for about 3 minutes. Brown the other side for 2 minutes and then bake in the oven safe pan for about 7 minutes at 350

 

Remove meatballs from pan and dump out excess oil. Place the pan over medium heat and add the white wine. Reduce by 1/2 and then pour into a separate bowl.

Cook rice according to package directions. I have a rice cooker so I put the rind of the lemon in the rice cooker so it would steam in some of the lemon flavor.

After it is finished cooking, add the dill and salt. Mix well and remove the lemon rind.

Compile your ingredients and then pour the white wine reduction over the meatballs and rice.

****Like an idiot, I forgot to drain off the fat so most of my sauce was lost to the sink when I poured out the excess fat.

Kona was a fantastic helper!