Description
A flavorful and aromatic one-pan dish featuring tender lamb meatballs baked to perfection and served over fragrant herby basmati rice, topped with a refreshing Greek yogurt sauce infused with lemon and fresh herbs. This meal combines Middle Eastern-inspired spices and fresh ingredients for a satisfying and wholesome dinner.
Ingredients
Scale
Meatballs
- 1 lb Ground lamb
- 3 cloves Garlic, minced
- 1 tsp Kosher salt (adjust to taste)
- 1 tsp Black pepper
- 1 tsp Allspice
- 1 tsp Ground turmeric (or curry powder)
- 1 tsp Paprika
- 1 tsp Cumin (or coriander)
- 1 large Egg
- 1/4 cup Tapioca flour (or almond flour)
- 2 tbsp Extra virgin olive oil
Rice
- 1 cup Diced white onion
- 1 cup White basmati rice
- 2 cups Chicken broth (or vegetable broth)
- 1/4 tsp Saffron threads (optional)
- 1 tbsp Lemon zest
- 1 tsp Kosher salt (to taste)
Herby Yogurt Sauce
- 1 cup Plain Greek yogurt
- 2 tbsp Fresh lemon juice
- 2 tbsp Finely chopped dill (or parsley)
- 2 tbsp Finely chopped mint leaves
- 2 tbsp Finely chopped cilantro leaves
- 2 tbsp Extra virgin olive oil
Instructions
- Preparation: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Make the meatball mixture: In a large bowl, combine ground lamb, minced garlic, kosher salt, black pepper, allspice, turmeric, paprika, cumin, the large egg, and tapioca flour. Mix gently until all ingredients are just combined, ensuring a tender texture.
- Form and bake meatballs: Shape small meatballs about the size of golf balls and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the meatballs are browned and reach an internal temperature of 160°F (71°C).
- Sauté onions: While the meatballs bake, heat olive oil in a large saucepan over medium heat. Add diced white onion and sauté until translucent and softened, about 3-4 minutes.
- Toast the rice: Stir in the white basmati rice, allowing it to toast lightly with the onions for 2-3 minutes to enhance its nutty flavor.
- Cook the rice: Add kosher salt, ground turmeric, saffron threads if using, lemon zest, and chicken broth to the saucepan. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15-20 minutes until the rice is tender and the liquid fully absorbed.
- Prepare the herby yogurt sauce: In a separate bowl, whisk together plain Greek yogurt, olive oil, fresh lemon juice, dill, mint, and cilantro until smooth and well combined.
- Assemble and serve: Once the meatballs and rice are cooked, layer the meatballs over the fluffy herby rice and generously drizzle with the herby yogurt sauce. Serve warm for a satisfying meal.
Notes
- You can substitute ground lamb with ground beef or turkey if preferred, but keep in mind the flavor will be different.
- For a gluten-free version, use almond flour or tapioca flour as the binding agent.
- Saffron is optional but adds a beautiful aroma and color to the rice.
- Adjust seasoning to taste, especially salt and spices.
- Leftover meatballs and rice can be stored in the refrigerator for up to 3 days and reheated gently.
