Greek Meatballs and Dill Rice

  • Currently 4/5
This recipe from is easy, amazingly flavorful, and a family favorite. You can make it even easier by using premade meatballs, but these are already so easy, there's not much need to substitute. You can also vary the vegetables, to personalize to your family's tastes. We like using green beans instead of zucchini.
1 1/4 lb ground beef, 90% lean
1/4 C bread crumbs
1 tsp dried oregano
1/2 tsp lemon zest
1 clove garlic, minced
1 egg
1 tsp kosher salt
1/4 tsp black pepper
Remaining Ingredients:
1 Tbsp olive oil
1 1/2 C Village Harvest arborio rice
3 1/2 C chicken broth
Kosher salt and pepper to taste
2 zucchini, quartered lengthwise and sliced in 1/2-in pieces
1/2 C cherry tomatoes, halved
1/4 C fresh dill, minced*
1 Tbsp lemon juice
1. For the meatballs, combine all the meatball ingredients with 1Tbsp of water in a bowl. Mix until thoroughly combined. Shape into 2-inch balls.
2. Preheat the oven to 350-degrees.
3. Heat the olive oil in a skillet over high heat. Place the meatballs in the pan and cook for 3-4 minutes on each side until browned.
4.  Pour the chicken broth and rice into the pan, along with 1/2 tsp of kosher salt and 1/4 tsp of black pepper. Bring to a boil, cover the pan and place it in the oven.
5.  Bake for 25 minutes or until the rice absorbs all the liquid.
6.  Place the zucchini in the pan, cover and return to the oven for 5 minutes, or until zucchini cooks through.
7.  Remove the pan from the oven. Stir the lemon juice and dill into the rice mixture, and place the tomatoes on top. Serve immediately.
Yield: 6 servings

Calories: 721kcal | Carbohydrates: 66g | Protein: 34gFat: 34g | Saturated Fat: 12g | Cholesterol: 141mg | Potassium: 973mg | Fiber: 2g | Sugar: 3g

* Substitute 4tsps dried dill for the fresh
Meal   DinnerCuisine   Greek
Dish   Main DishMain Ingredient   Beef
Style   One Dish MealsPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes 
Features   Dairy-Free, Diabetic-Friendly

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