Greek Meatballs with Lemon Dill Rice
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
721 kcal
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Course
Main Course
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Cuisine
Greek
Greek Meatballs with Lemon Dill Rice
Description
This recipe brings together ground beef meatballs mixed with breadcrumbs, herbs, and spices shaped into sizable balls. After browning them in olive oil on the stovetop, they are cooked further in chicken broth along with arborio rice in the oven, allowing the rice to fully absorb the flavorful broth. Zucchini slices are added near the end of cooking to soften without overcooking. The finishing touch is fresh lemon juice and chopped dill stirred into the cooked rice, with halved cherry tomatoes added on top before serving, contributing freshness and a slight acidity.
The texture balances the tender meatballs with creamy, infused rice, while the lemon and dill provide a crisp, herbal note to cut through the richness. This recipe can serve as a complete meal, combining protein, vegetables, and starch in one pan.
Ingredients
- For the meatballs:
- 1 1/2 cups arborio rice brand Village Harvest
- 1 1/4 pounds ground beef (90% lean is best for this recipe)
- 3 1/2 cups chicken broth
- 1/4 cup breadcrumbs
- salt kosher salt, to taste
- black pepper kosher salt, to taste
- 1 teaspoon oregano dried
- 2 zucchini quartered lengthwise and cut into 1/2 inch thick slices
- 1/2 teaspoon lemon zest
- 1/2 cup cherry tomato halved
- 1 clove garlic minced
- 1/4 cup dill minced, fresh
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- 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.
- Preheat the oven to 350 degrees.
- 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.
- 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.
- Bake for 25 minutes or until the rice has absorbed all the liquid.
- Place the zucchini into the pan, cover and return to the oven for an additional 5 minutes or until zucchini has cooked through.
- Remove the pan from the oven. Stir the lemon juice and dill into the rice and place the cherry tomatoes on top. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Calories | 721kcal | 36% |
| Carbohydrates | 66g | 22% |
| Protein | 34g | 68% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 141mg | 47% |
| Potassium | 973mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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