Greek Meatballs with Lemon Dill Rice

Step 1

For the meatballs: Combine all of the meatball ingredients along with 1 tablespoon of water in a bowl. Mix until thoroughly combined. Shape the meat mixture into balls that are 2-3 inches in diameter.

Step 2

Preheat the oven to 350 degrees.

Step 3

Heat the olive oil in a large skillet over high heat. Place the meatballs in the pan and cook for 3-4 minutes on each side or until browned.

Step 4

Pour the chicken broth and rice into the pan, along with 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, cover the pan and place it in the oven.

Step 5

Bake for 25 minutes or until the rice has absorbed all the liquid.

Step 6

Place the zucchini into the pan, cover and return to the oven for an additional 5 minutes or until zucchini has cooked through.

Step 7

Remove the pan from the oven. Stir the lemon juice and dill into the rice and place the cherry tomatoes on top. Serve immediately.