Greek Meatballs with Lemon Dill Rice

Name: Greek Meatballs with Lemon Dill Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: For the meatballs:; 1 1/4 pounds ground beef ((90% lean is best for this recipe)); 1/4 cup breadcrumbs; 1 teaspoon dried oregano; 1/2 teaspoon lemon zest; 1 clove of garlic (minced); 1 egg; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1 1/2 cups Village Harvest Arborio Rice; 3 1/2 cups chicken broth; kosher salt and pepper to taste; 2 zucchini (quartered lengthwise and cut into 1/2 inch thick slices); 1/2 cup cherry tomatoes (halved); 1/4 cup fresh dill (minced); 1 tablespoon of lemon juice

4.8

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

greek meatballs

Instructions

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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.

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