Greek Meatballs with Lemon Dill Rice

This recipe for one-pot Greek meatballs with lemon dill rice includes savory Greek spiced meatballs, creamy Arborio rice and vegetables, all cooked together in a single pot!

Meatballs are great on their own, but they’re even better combined with rice, herbs, and fresh veggies. This is a meal that the whole family will enjoy. Serve as is or with a salad on the side!

Ingredients:

• 1 1/4 pounds ground beef (lean is best)

• 1/4 cup breadcrumbs

• 1 teaspoon dried oregano

• 1/2 teaspoon lemon zest

• 1 clove of garlic, minced

• 1 egg

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon olive or avocado oil

• 1 1/2 cups Arborio rice

• 3 1/2 cups chicken broth (homemade is best)

• 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 lemon juice

Instructions:

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.

2. Preheat the oven to 350 degrees. Heat the 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.

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

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

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

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