Lamb Meatball & Hot Chili Rice Skillet
FEATURED FLAVORS
This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.

INGREDIENTS: MEATBALLS
๐ธ1 lb ground lamb
๐ธZest of 1 lemon
๐ธ1 t coriander powder
๐ธยฝ t ground oregano
๐ธ4 t Baklouti Green Chili Pepper Oil by Olivezia
๐ธ2 T apricot jam
๐ธ1 large garlic clove finely chopped
๐ธ2 T shallot finely chopped
๐ธ1 t kosher salt + ยฝ t black pepper
SKILLET INGREDIENTS
๐ธ1 small zucchini diced
๐ธ2 medium stalks celery diced
๐ธ1 large clove of garlic finely chopped
๐ธ1/3 C chopped Italian leaf parsley, divided
๐ธ1/3 C jasmine rice
๐ธ1 C vegetable stock
๐ธ2 T Baklouti Green Chili Pepper Oil by Olivezia
๐ธยฝ C golden raisins
๐ธ1/3 C apricot jam
๐ธ1 lemon sliced thin
๐ธยพ t kosher salt
METHOD
Make meatballs by combining all ingredients. Form into small balls. It should make about 15 โ 18 balls. Set aside.
Chop zucchini, celery, shallot, and parsley and measure out apricot jam, rice and water, and vegetable stock for the rice mixture.
Bring a large sautรฉ pan to very high heat. Add the 2 T oil, and then brown the meatballs on each side. About 2 minutes each side. Remove and set on a plate. Wipe out most of the oil as the lamb would have rendered quite a bit of fat. White pan is still hot, add the rice and garlic and celery and toast it in the oil for about 3 minutes, adding a bit more oil if desired. It will turn a lovely dark color from the oil and the meaty pieces that remain. Now add the water, stir until combined, and then add the meat back in. Dot the top with a few thin slices of lemon. Cover, lower heat, and let simmer for about 15 minutes until rice is almost soft. Add half the parsley, and the zucchini and the salt, plus the 1/3 C apricot jam and let cook on low for about another 5 minutes. Serve with remainder of the parsley as garnish.
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Recipe by: Camine Pappas | https://www.ifeellikecooking.com