Greek Spinach Rice with Herbed Lamb Meatballs (Spanakorizo)

Greek Spinach Rice with Herbed Lamb Meatballs (Spanakorizo) recipe

Simple, homely, and super nutritious – our take on spanakorizo (Greek spinach rice) makes for an easy weeknight dinner with juicy herbed lamb meatballs for a protein kick. It’s hard to say who’s the star of the show here, but all the complementary flavours blend together seamlessly and create a Mediterranean delight for your senses! 


What you need

Large pot

Baking sheet

Large bowl



For the spinach rice:

  • 2 cups (400g) long-grain rice
  • 4 cups (1L) chicken stock
  • 3 tbsp. butter
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • ½ cup (50g) green onion, chopped
  • 10 oz (300g) baby spinach, roughly chopped
  • ½ cup (30g) fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

For garnish:

  • 1 small red onion, thinly sliced
  • Fresh mint leaves
  • ½ cup (75g) crumbled feta cheese
  • Lemon wedges

For the lamb meatballs:

  • 1lb (450g) ground lamb
  • ½ cup (30g) breadcrumbs
  • ¼ cup (15g) chopped fresh mint
  • ¼ cup (15g) chopped fresh parsley
  • 1 small onion, grated
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • Salt and freshly ground black pepper, to taste


Step 1

In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and green onion, and cook for another 2 minutes.

Step 2

Stir in the rice, coating it well with the butter and onions. Pour in the chicken stock, and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes.

Step 3

After 15 minutes, remove the lid and gently fold in the chopped spinach and parsley. Cover the pot again and let it cook for an additional 5 minutes, or until the rice is cooked and the spinach is wilted. Season with salt and freshly ground black pepper.

Step 4

While the rice is cooking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 5

In a large bowl, combine ground lamb, breadcrumbs, mint, parsley, grated onion, egg, garlic, ground cumin, ground coriander, salt, and black pepper. Mix until well combined, but avoid overmixing.

Step 6

Roll the lamb mixture into golf-ball-sized meatballs and place them on the prepared baking sheet. Bake for 20-25 minutes, or until they are cooked through and slightly browned.

Step 7

To serve, spoon the spinach rice onto plates, top with lamb meatballs, and garnish with sliced red onion, fresh mint leaves, crumbled feta, and lemon wedges.


Energy (kcal): 680 | Carbohydrates (g): 75 Sugars (g): 4 | Protein (g): 35 | Fat (g): 29 | Saturates (g): 12 | Monounsaturates (g): 12 | Polyunsaturates (g): 2 Fibre (g): 6 | Sodium (mg): 750 Potassium (mg): 900Vitamin A (IU): 3800 Vitamin C (mg): 30 Calcium (mg): 220Iron (mg): 5


  • Make it gluten-free: Use gluten-free breadcrumbs.
  • Make it vegan: You can substitute the lamb with a plant-based meat alternative and use vegetable stock instead of chicken stock. Replace the feta cheese with a vegan alternative.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

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