Cook Time: 30 minutes
1 lb ground beef
1/3 cup unseasoned breadcrumbs
1/2 cup grated Parmigiano-Reggiano
1 egg
2 lemons
1 yellow onion
3 garlic cloves
2 tablespoon chopped flat-leaf parsley
Salt
Pepper
Garlic powder
48 oz beef broth
5 oz baby spinach
1/2 cup long grain white rice
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine breadcrumbs, 1/4 cup Parmigiano-Reggiano, half of a yellow onion grated (or finely chopped), 1 tablespoon finely chopped parsley, zest of one lemon, 2 minced garlic cloves, salt, pepper, and garlic powder. Stir to combine.
Add ground beef. Stir to combine.
Add egg. Stir to combine.
Using your hands, form meatballs roughly one inch in diameter and place on a baking sheet.
In a large sauté pan, heat olive oil over medium heat. Sear meatballs, about 3 minutes per side, or until surface browns (but not burnt). Place on a baking sheet and then into the oven. Cook for 15 minutes, or until cooked through.
In the same sauté pan, sauté the remaining minced garlic and chopped yellow onion, until soft.
Add juice of one lemon and deglaze pan. Add beef broth and bring to a boil.
Lower heat to simmer and cook rice. As the rice cooks, add more lemon juice and season with salt and pepper to taste.
Add cooked meatballs back to mixture.
Once the rice is cooked, add spinach and cook (it will cook quickly).
Serve in a bowl with grated Parmigiano-Reggiano and chopped parsley.
