Greek Lamb Meatball Bowls with Lemon Rice

Rene Cleveland

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine ground lamb, breadcrumbs, parsley, Parmesan, egg, garlic, oregano, salt, and pepper. Mix well.
3. Form the mixture into meatballs and place them on a baking sheet.
4. Bake the meatballs for 20-25 minutes or until cooked through.
5. While the meatballs are baking, rinse the rice under cold water.
6. In a pot, combine the rice, chicken broth, lemon juice, and lemon zest. Bring to a boil.
7. Reduce heat, cover, and simmer for 15-20 minutes until the rice is tender.
8. Serve the meatballs over the lemon rice and drizzle with olive oil.

Notes:

• For extra flavor, add more herbs to the meatball mixture.
• Serve with a side of Greek yogurt or tzatziki sauce.
• Leftovers can be stored in the refrigerator for up to 3 days.