Greek Meatballs with Lemon Dill Rice

Main DishSide Dish
Written By Janie E.

Rich, lemon dill arborio rice is the perfect match for Greek-style meatballs and veggies!

It has been very rare that I have attempted to make a Greek/Mediterranean meal that I did not end up liking. I really liked this recipe because it also comes with a recipe for a lemon dill rice that is made with arborio rice (which is what is used for risotto). It’s such a magnificent pairing of the lemon rice with zucchini (instead of cucumber), tomatoes, and the very delicious, slightly lemon meatballs. I adapted the method to my favorite way to make meatballs which is baking them in the oven.

What You Need:

For the Meatballs:

  • 1 1/4 lb. ground beef (90% or more lean)

  • 1/4 cup breadcrumbs

  • 1 tsp. dried oregano

  • 1/2 tsp. lemon zest

  • 1 clove minced garlic

  • 1 large egg

  • 1 tsp. salt

  • 1/4 tsp. black pepper

  • 1 Tbsp. water

For the Lemon Dill Rice:

  • 1 1/2 cups arborio rice

  • 3 1/2 cups chicken broth

  • Salt and pepper to taste

  • 2 zucchini, quartered lengthwise and cut into slices

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup fresh dill, minced

  • 1 Tbsp. lemon juice

Directions:

  1. For the Meatballs: Combine all ingredients together and mix until combined.

  2. Shape into 2 to 3 inch meatballs. Place onto a foil-lined sheet.

  3. Bake in a preheated 350 degree oven for 18 to 20 minutes or until cooked through.

  4. Add chicken broth and rice into a deep oven-safe skillet with salt and pepper.

  5. Bring to a boil, then cover and place in the oven.

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

  7. Remove from oven and add zucchini to the skillet. Cover and bake for an additional 5 minutes.

  8. Remove from oven and stir in lemon juice and dill.

  9. Top with cherry tomatoes and meatballs.

Recipe from Dinner at the Zoo

Janie E.
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