Eosinophilic Esophagitis Friendly Gluten Free Greek Lemon Beef Meatballs
Total time45 min
Prep time20 min
Cook time25 min
4.6(13)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- ⅓ cup cooked white rice, cooled
- 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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