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!
1 HOUR
What you need
Large pot
Baking sheet
Large bowl
Ingredients
6 SERVINGS
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
Preparation
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.
NUTRITIONAL INFORMATION
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): 900 | Vitamin A (IU): 3800 | Vitamin C (mg): 30 | Calcium (mg): 220 | Iron (mg): 5
✨ RECIPE NOTES ✨
- 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.
