greek meatball mezze bowl

Meatballs

1 pound ground lamb
2 shallots, chopped
1/4 cup fresh oregano, chopped
2 teaspoons sweet or regular paprika
1 tablespoon dijon mustard
kosher salt and black pepper
sprinkle of chili flakes
extra virgin olive oil

Preheat the oven to 425° F. Line a baking sheet with parchment.

Combine the lamb, shallots, parsley, oregano, paprika, dijon, salt, pepper, and chili flakes in a bowl. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls, placing them on the prepared baking sheet. 

Bake for 15 minutes, until the meatballs are crisp and cooked through on the inside.

Lemon Rice

1.5 cups Basmati rice
1 medium white or yellow onion, ends cut off
2 lemons, juice of (PLUS zest of 1 lemon)
3 cups chicken broth (or water and 1 tablespoon of chicken bullion)
1 tablespoon of butter

Add 1 small onion to the center of the Instant Pot. 

Add rice to the IP.

Add broth and lemon juice to the Instant pot.

Seal and use the Rice function to cook for 15 minutes. Let pressure naturally release for 9 minutes then release the remaining pressure.

Remove the onion, chop and return to the rice.

Stir in lemon zest and butter until completely melted.

Tzatziki-style dressing

½ cup full-fat plain Greek yogurt
1 clove garlic, microplaned
3 Tablespoons fresh lemon juice, 1 lemon
½ teaspoon dried oregano
¼ teaspoon dried or fresh dill
¼ teaspoon dried parsley
¼ teaspoon fine sea salt, or to taste

Add all ingredients to a bowl and stir until fully combined. Taste test and adjust as needed per your preferences. 

Optional: chill before serving to allow the flavor to develop further.

Dressing

2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped dill
salt and pepper

Meanwhile, make the dressing. Whisk together the olive oil, red wine vinegar, dill and salt and pepper. 

Salad vegetables

Tomatoes, chopped
Cucumber, chopped
Peppers, chopped
Red onion, chopped
Feta, crumbled
Kalamata olives

Add lemon rice to a bowl, add meatballs, veggies and a spoonful of tzatziki, drizzle with dressing.

lemony chicken and root veggies

 ½ cup (125 ml) olive oil
1 tbsp dried oregano
1 tbsp freshly minced garlic
Zest of 1 lemon, plus the juice of 2 lemons
1 tbsp sweet paprika
1 tsp dijon mustard
1 tsp sugar
1 tsp sea salt flakes
½ tsp freshly cracked black pepper
4 bone-in, skin-on chicken thighs
10 mini yellow potatoes
2 medium carrots
1 watermelon radish
½ cup chicken stock (or 1 tsp chicken bouillon and water)
1 lemon quartered
1 tbsp fresh oregano or parsley, to garnish  

Marinate the chicken –  in a large bowl, combine the olive oil, oregano, garlic, lemon zest and juice, sweet paprika, dijon mustard, sugar, salt and pepper. Add the chicken and toss to coat. Marinate for up to 24 hours or cook immediately.

Cut potatoes in half and chop carrots and radish into half inch pieces.

Preheat the oven to 400°F.

Arrange the chicken and potatoes in the pan – Add the potatoes to a large baking pan and top with the chicken. Scrape out any marinade left in the bowl and coat the potatoes with it, using your hands.

Arrange the potatoes and veggies in an even layer with the chicken sitting on top. Ensure the chicken does not overlap.

Add the chicken stock to the base of the pan. Scatter the lemon quarters around the pan on top of the potatoes only (avoid placing the lemon slices on the chicken as it stops the skin from browning).

Bake for 55 minutes or until the chicken is golden and cooked through, shuffling the potatoes around at the 30-minute mark to stop them burning. Remove the chicken from the oven, raise the temperature to 450 degrees and cooks the potatoes and veggies for another 15 minutes.

Adapted from the Simple Home Edit