Greek Porcupine Meatballs
Delight your taste buds with these Greek Porcupine Meatballs, a Mediterranean twist on a classic comfort dish. Juicy ground beef is mixed with tender rice, tangy crumbled feta, fragrant oregano, and fresh parsley, then carefully simmered in a zesty tomato-lemon-dill sauce. These meatballs are golden-seared for extra depth of flavor before being slow-cooked to tender perfection in the skillet. With just the right balance of bold and refreshing flavors, this recipe is perfect for an easy weeknight dinner or an impressive weekend meal. Serve over fluffy rice and garnish with fresh parsley for a beautifully complete dish that's as comforting as it is flavorful. Perfect for fans of Greek cuisine, hearty meatballs, and one-pan wonders, this recipe is sure to be a new favorite.
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Recipe Information
Ingredients
- 1 lb Ground beef (80/20)
- 1 cup Cooked white rice
- 0.5 cup Crumbled feta cheese
- 1 large Egg
- 2 Garlic cloves, minced
- 2 tbsp Fresh parsley, chopped
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 1 14-oz can Canned crushed tomatoes
- 1 cup Low-sodium chicken broth
- 1 tbsp Lemon juice
- 0.5 tsp Dried dill
- 0.5 cup Cooked rice (for garnish, optional)
- 2 tbsp Fresh parsley (for garnish, optional)
Instructions
In a large mixing bowl, combine the ground beef, cooked rice, crumbled feta cheese, egg, minced garlic, chopped parsley, dried oregano, salt, and ground black pepper. Mix well using your hands until the ingredients are evenly distributed.
Form the mixture into approximately 16 golf ball-sized meatballs and set them aside on a plate or tray.
In a large skillet or sauté pan, heat olive oil over medium heat. Add the meatballs in batches (do not overcrowd the pan) and sear on all sides until golden brown, about 2-3 minutes per side. Remove the browned meatballs and set aside.
In the same skillet, reduce the heat to medium-low and add the canned crushed tomatoes, chicken broth, lemon juice, and dried dill. Stir to combine, scraping up any browned bits from the bottom of the pan.
Carefully place the meatballs back into the skillet, making sure they are partially submerged in the sauce. Cover the skillet with a lid and simmer on low heat for 20-25 minutes, or until the meatballs are fully cooked and tender.
Taste and adjust seasoning in the sauce, if needed. Add more salt, pepper, or lemon juice to taste.
Serve the Greek porcupine meatballs over a bed of cooked rice, if desired, and garnish with additional parsley for a fresh finish.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.8 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 388 mg | 30% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1401 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
