Gluten Free Greek Lemon Beef Meatballs
Bright, herby, and deeply satisfying, these Greek-inspired beef meatballs are the kind of weeknight dinner that feels far more special than the effort involved. The binder here is cooked white rice instead of breadcrumbs, which keeps the texture tender and juicy while making the whole dish naturally free of gluten — no specialty flours or swaps required. Ground beef gets layered with fresh garlic, lemon zest, parsley, oregano, and a touch of cumin, so every bite carries that unmistakable Mediterranean warmth. A hard sear in olive oil builds a gorgeous crust, and then the meatballs finish in a pan sauce of chicken broth, fresh lemon juice, and butter that reduces into something glossy and restaurant-worthy. Serving straight from the skillet with extra lemon wedges on the side keeps things casual but impressive. This one makes four servings and comes together in a single pan, which means less cleanup and more time enjoying dinner.
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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
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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