Greek Meatballs and Oregano Rice Pilaf with Lemon, Peas, and Kale

I made these for a meal prep week, but this would also be delicious as a weeknight dinner. Paired with a super easy homemade tzatziki and freshly chopped cucumber, this dish is a fresh take on one of my favorite meatball recipes. The meatballs themselves are seasoned with fresh dill, lemon, and mediterranean spices – it’s for sure going to also be a family favorite!

serves 5-6

VIDEO TUTORIAL HERE: Greek Meatballs and Oregano Rice Pilaf with Lemon, Peas, and Kale VIDEO

Ingredients:

For the Meatballs

• 1 lb (pound) ground beef
• 1 lb (pound) ground turkey
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 egg
• 1/2 cup panko breadcrumbs
• 1/4 cup dill chopped
• freshly ground black pepper
• 1/2 lemon – 1 tablespoon of juice, 1/4 lemon zested

For the Rice Pilaf

• 1.5 cups jasmine rice
• 1 teaspoon dried oregano
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups curly kale – I like to buy the bag of pre chopped kale for convenience
• 1 cup fresh peas, frozen work too
• 1 teaspoon kosher salt
• freshly ground black pepper
• 1/2 lemon – juiced. Other half wedged for garnish
• 2 cups chicken stock
• 1 cup water

Easy Homemade 5 minute Tzatziki

• 1/2 cup plain greek yogurt
• 2 tablespoons mayo, optional
• 1/4 lemon, about 1 tablespoon juice
• 1/2 teaspoon kosher salt
• black pepper
• 1 teaspoon garlic powder
• 1 persian cucumber, shredded

For the bowl

• 4 persian cucumbers
• 1/2 lemon cut into wedges

Directions:

1. Dice the onion, garlic and dill.
2. Start the rice pilaf by heating a large pan on medium high heat. Add 1 tablespoon of olive oil, the diced yellow onion, and a big pinch of salt. Saute for 3-4 minutes, then add the chopped kale and another big pinch of salt. Saute until slightly wilted, about another 2 minutes, then add the minced garlic and dried oregano. Give everything a stir, then add in the green peas.
3. Wash and drain the jasmine rice, then add this to the pan along with another large pinch of kosher salt. Stir everything together, then add the chicken broth and water. Cover and reduce heat to low and cook for 20 minutes. After 20 minutes, turn off the heat and let sit for 10 minutes with the cover on.
4. Preheat the oven to 425F. As the rice pilaf cooks, begin to assemble the meatballs. Add all the ingredients except the olive oil into a mixing bowl and mix together. Scoop the meatball mixture onto a baking sheet (making ball about 2 tablespoons in size), then use your palms to round smooth. Make sure the meatballs are spaced 1″ apart, then drizzle some olive oil over the meatballs.
5. Bake the meatballs for 13-16 minutes, until the tops are golden brown.
6. As the meatballs are cooking, start on the tzatziki. Shred the cucumber and toss with a pinch of salt. To a bowl or mason jar, add the yogurt, mayo, salt, garlic powder, pepper, lemon juice, and dill. Squeeze the water out of the cucumber (this is an important step for the consistency of the dip) and add this to the jar. Mix everything together and taste to adjust for additional seasoning.
7. Plate the pilaf with 3-4 meatballs, a wedge of lemon, and a sprinkle of fresh dill. Serve with the tzatziki and some fresh cut cucumber slices.