This recipe for one pot Greek meatballs with lemon dill rice includes savory greek spiced beef meatballs, creamy Arborio rice and vegetables, all cooked together in a single pot!
1 1/4poundsground beef(90% lean is best for this recipe)
1/4cupbreadcrumbs
1teaspoondried oregano
1/2teaspoonlemon zest
1cloveof garlicminced
1egg
1teaspoonkosher salt
1/4teaspoonblack pepper
1tablespoonolive oil
1 1/2cupsVillage Harvest Arborio Rice
3 1/2cupschicken broth
kosher salt and pepper to taste
2zucchiniquartered lengthwise and cut into 1/2 inch thick slices
1/2cupcherry tomatoeshalved
1/4cupfresh dillminced
1tablespoonof lemon juice
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.