Anti Inflammatory Gluten Free Greek Lemon Beef Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- ⅓ cup cooked white rice, cooled
Ingredient noteHigher-fat dairy is sometimes limited on an anti-inflammatory diet because saturated fat can be pro-inflammatory for some people, but this recipe uses only about 1.5 tbsp of white rice per serving, so the amount is likely fine. If you prefer to always avoid cooked white rice, please tap it and change its rating to Red.
- 1 large egg
- 3 cloves garlic, minced
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
For searing
- 2 tbsp olive oil
For the pan sauce
- ¾ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, cooked rice, egg, garlic, lemon zest, parsley, oregano, cumin, salt, and pepper. Mix with your hands until just combined — the mixture should hold together when pressed but not feel compacted.
- 2
Roll the mixture into balls about 1½ inches in diameter (roughly 18–20 meatballs), placing them on a plate or sheet of parchment as you go.
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