One-Pot Feta Meatballs with Rice and Lentils
I’ve been cooking up one-pot wonders for a while now, and after some trial and error, I finally asked for volunteers to give my recipes a try. Let me tell you—the feedback was incredible! So, it’s safe to say that soon enough, you’ll have a recipe book filled with all the secrets to mastering delicious, fuss-free one-pot meals.
Ingredients:
– 1 lb (450g) ground meat of choice
– 1 shallot, diced
– 2 celery stalks, finely chopped
– A bunch of parsley, chopped
– 1 cup (120g) feta cheese, diced
– 1 egg, lightly beaten
– 1/8 tsp each of ground coriander, turmeric, paprika, allspice, dried basil, and thyme
– Salt and pepper, to taste
– 2 garlic cloves, minced
– 1 small onion, diced
– 2 tbsp olive oil
– 1 1/2 cups (270g) rice
– 1/4 cup (50g) lentils
– 3 cups (710ml) water or broth
– Chopped parsley for garnish
For the Yogurt Sauce:
– 1 cup (240g) plain yogurt
– 2 tsp lemon juice
– Chopped parsley
– 1 garlic clove, minced
1. In a large bowl, combine the ground meat, diced shallot, finely chopped celery, parsley, feta, lightly beaten egg, and spices. Mix it all together until it’s well combined, then roll the mixture into meatballs and set them aside.
2. Heat up the olive oil in a large skillet over medium heat. Sear the meatballs for 3-4 minutes, making sure they’re evenly browned and oh-so-deliciously golden on all sides. Once they’re done, remove them from the skillet and set them aside.
3. In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until they’re soft and fragrant. Then, toss in the rice, lentils, and broth. Let it all simmer for 5 minutes to start blending those flavors together.
4. Return the meatballs to the skillet, nestling them into the rice and lentils. Cover the pan and let everything cook together for about 20 minutes, or until the rice is perfectly tender and soaking up all the deliciousness.
5. While the meatballs are finishing up, mix together the yogurt, lemon juice, parsley, and minced garlic in a small bowl.
6. Once the meatballs are ready, garnish with a sprinkle of fresh parsley, serve with the yogurt sauce