In order to bring you the best organic produce, some ingredients may differ from those depicted.
Greek meatballs with spanakorizo spinach rice and lemon-tahini yogurt
Gluten-Free Friendly, Soy-Free, No Added Sugar, Protein Plus
2 Servings, 730 Calories/Serving
Remember Popeye the Sailor? Well, that whole getting buff from spinach is no joke. Our Greek spinach rice packs a powerful punch of vitamins and minerals for blood, bone, and gut health.
In your bag
- 1 ounce sun-dried tomatoes (not in oil)
- 1 organic yellow onion
- 1 or 2 cloves organic peeled fresh garlic
- ¾ cup basmati rice
- 1 ounce pitted Castelvetrano olives
- Your choice of protein
- Sunbasket lemon-tahini yogurt (Greek yogurt - lemon juice - water - tahini - kosher salt)
- 3 ounces organic baby spinach or other leafy greens
- 4 or 5 sprigs organic fresh dill
Calories 730, Total Fat 36g (46% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1130mg (49% DV), Total Carb. 74g (27% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Milk, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Start preparing the ingredients; cook the onion
- In a small bowl, soak the sun-dried tomatoes in very hot tap water until you’re ready to prepare the meatballs.
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Finely chop, press, or grate the garlic.
- Rinse the rice.
In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Transfer ¼ cup [½ cup] cooked onion to a medium bowl and set aside for the meatballs.
Cook the rice
To the pot with the remaining onion, stir in the garlic and cook over medium-high heat until fragrant, about 1 minute. Add the rice and 1¼ cups [2¼ cups] water and season with salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the meatballs.
Prep and cook the meatballs
- Finely chop the olives, checking for any pits.
- Drain the sun-dried tomatoes, pat dry, and finely chop.
- Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
To the bowl with the reserved onion, add the olives, sun-dried tomatoes, and ground meat; season lightly with salt and pepper and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes. Remove from the heat. Meanwhile, season the yogurt and finish the rice.
Season the lemon-tahini yogurt; finish the rice
- In a small bowl, season the lemon-tahini yogurt to taste with salt and pepper. Set aside for serving.
- Coarsely chop the spinach.
- Finely chop the dill.
To the pot with the rice, add the spinach and dill and stir until the spinach is slightly wilted. Season to taste with salt and pepper.
Transfer the rice to individual bowls and top with the meatballs. Drizzle with the lemon-tahini yogurt and serve.
- Measure the onion.
- Press the garlic (if you have a press).
- Rinse the rice.
- Measure the water for the rice.
- Drizzle the lemon-tahini yogurt.