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Lamb Meatball & Hot Chili Rice Skillet


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.


🔸1 lb ground lamb

🔸Zest of 1 lemon

🔸1 t coriander powder

🔸½ t ground oregano

🔸4 t Baklouti Green Chili Pepper Oil by Olivezia

🔸2 T apricot jam

🔸1 large garlic clove finely chopped

🔸2 T shallot finely chopped

🔸1 t kosher salt + ½ t black pepper


🔸1 small zucchini diced

🔸2 medium stalks celery diced

🔸1 large clove of garlic finely chopped

🔸1/3 C chopped Italian leaf parsley, divided

🔸1/3 C jasmine rice

🔸1 C vegetable stock

🔸2 T Baklouti Green Chili Pepper Oil by Olivezia

🔸½ C golden raisins

🔸1/3 C apricot jam

🔸1 lemon sliced thin

🔸¾ t kosher salt


Make meatballs by combining all ingredients. Form into small balls. It should make about 15 – 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 sauté 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.

Recipe by: Camine Pappas |



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