Zesty Greek Meatballs with Lemon and Arugula Recipe - Beard and Bonnet

Ingredients

• ½ pound lean ground lamb
• ½ pound lean ground beef
• ⅓ cup chopped fresh mint
• ¼ cup chopped fresh parsley
• 1 teaspoon finely chopped fresh marjoram (or ½ teaspoon dried)
• ½ cup chopped deli-sliced provolone cheese (about 2 ounces)
• 3 large eggs
• ⅓ cup converted rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¼ teaspoon ground allspice
• Kosher salt
• Freshly ground pepper
• 3 cups low-sodium chicken broth
• ⅓ cup fresh lemon juice (from about 3 lemons)
• 3 cups baby arugula
• Extra-virgin olive oil, for drizzling