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Greek chicken meatballs and rice with lemon sauce on a plate with a lemon wedge
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Greek Chicken Meatballs and Rice with Lemon Sauce

Greek chicken meatballs with mint and lemon zest, seared and finished in a garlic-rosemary lemon sauce, served over buttery rice.
Course Main Course
Cuisine Greek
Prep Time 20 minutes
Cook Time 30 minutes
Mixture rest time 30 minutes
Servings 6
Calories 660kcal
Author by Jenny Skrapaliori Graves

Ingredients

For the chicken meatballs

  • 1.5 lb ground chicken preferably from thigh
  • ½ cup canned chopped tomatoes well drained
  • 1 tablespoon lemon zest
  • 1 tablespoon dried thyme
  • 1 cup breadcrumbs
  • 1 tablespoon ground mustard
  • 1 onion
  • 3 garlic cloves
  • 5-6 fresh spearmint leaves
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper

For searing and the lemon sauce

  • ⅓ cup extra virgin olive oil
  • 3 garlic cloves chopped
  • 2 tablespoons rosemary leaves chopped
  • 1 teaspoon ground mustard
  • 1 lemon juiced
  • 4 cups broth chicken or vegetable

For the rice

  • 2 cups basmati rice or the rice of your preference
  • 1 tablespoon butter
  • 4 cups water

Instructions

Prepare the meatball mixture

  • Add the onion, garlic, and mint to a food processor and pulse until finely chopped but not mushy. Transfer to a large bowl.
  • Add the ground chicken and the rest of the meatball ingredients, including the 2 tablespoons olive oil, 1 teaspoon sea salt, and ½ teaspoon pepper. Knead the mixture well, but don't overdo it. You want it fluffy and moist. Add a little more breadcrumbs if it feels too loose. Cover and refrigerate for 15 minutes to firm.
  • Form the mixture into meatballs the size of a large walnut and spread them on a sheet. Refrigerate for 15 minutes to firm up.

Sear the meatballs

  • Place a large, deep skillet over medium-high heat and add the ⅓ cup olive oil. Sear the meatballs for 3 minutes per side. Don't disturb them until they form a crust and brown, then turn them with a slotted spatula. Chicken meatballs are fragile, so work in batches of three or four meatballs tops. Transfer them to a plate when they are done.

Prepare the lemon sauce

  • In the same skillet, add the chopped garlic and rosemary. Sauté for a minute or two, scraping up the browned bits from the bottom of the pan. Those bits are the fond, and they bring so much flavor to the sauce. Add the broth, lemon juice, and ground mustard. Stir and bring to a boil, then lower the heat to medium.

Finish cooking the chicken meatballs

  • Return the meatballs to the skillet. Cover and simmer for about 5 minutes, until they reach 165°F (74°C) in the center.

Make the rice

  • Make the rice while the meatballs simmer. See the notes for my mom's method, or cook it the way you love.

Serve

  • Add a cup of rice and three to four meatballs to each bowl. Pour two to three (or more!) tablespoons of lemon sauce over everything. Enjoy!

Notes

My mom's rice:
  • Rinse the rice to remove extra starch.
  • In a pot over medium-high heat, melt the butter or warm the olive oil. Add the rice and toast until translucent, about one minute.
  • Add the 4 cups water, bring to a boil, stir, and cover. Turn off the heat but leave the pot on the stove.
Let the rice cook in the hot water for 15 minutes, then fluff with a fork and serve.
 
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 660kcal | Carbohydrates: 70g | Protein: 28g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 876mg | Potassium: 811mg | Fiber: 3g | Sugar: 4g | Vitamin A: 524IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 5mg