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Greek-Style Lamb Meatballs & Spinach Rice

with Tomato Salad & Dill Yoghurt
Julian Pauncz
Julian PaunczUpdated on November 17, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
617 kcal
Protein
: 
33.5g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Gluten
  • Wheat
  • Milk
  • Eggs
  • May contain traces of allergens
  • Gluten
  • Soy
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Dill

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Baby Spinach Leaves

1

Tomato

2

Garlic

250 g

Lamb Mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat May be present: Soy.)

1 packet

Greek-Style Yoghurt

(Contains: Milk)

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs)

1.5 cup

water

1 drizzle

vinegar (balsamic or white wine) (pantry)

Calories617 kcal
Energy (kJ)2580 kJ
Fat21.1 g
of which saturates7 g
Carbohydrate70.7 g
of which sugars4.3 g
Dietary Fibre6.7 g
Protein33.5 g
Sodium247 mg
The average adult daily energy intake is 8700 kJ
•Medium Saucepan
•Large Frying Pan

Cooking Steps

1
  • Finely chop dill.
  • To a medium saucepan, add the water and bring to the boil.
  • Add basmati rice, stir, cover with a lid and reduce heat to low.
  • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. 
  • Once rice is cooked, stir in baby spinach leaves and half of the dill until wilted and combined. Season to taste.

TIP: The rice will finish cooking in its own steam so don't peek!

2
  • Meanwhile, roughly chop tomato. Finely chop garlic.
  • In a medium bowl, combine lamb mince, fine breadcrumbs, the egg and a good pinch of salt and pepper.
  • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.
3
  • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
  • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and the remaining dill and stir to combine. Season to taste.
4
  • Return frying pan to medium-high heat with a drizzle of olive oil. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
5
  • Meanwhile,in a medium bowl, combine tomato, mixed salad leaves, and a drizzle of olive oil and vinegar. Season to taste.
6
  • Divide spanakopita-style rice between bowls. Top with lamb keftedes and tomato salad. Dollop over dill yoghurt to serve. Enjoy!

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