One Pot Greek Meatballs With Lemon Dill Rice
- Ready in: Prep: 15 M, Cook: 25 M, Total: 40 M
- Serves: 4
- Complexity: easy
- kcal: Calories 721, Calories from Fat 306, % Daily Value* Total Fat 34g 52%, Saturated Fat 12g 60%, Cholesterol 141mg 47%, Potassium 973mg 28%, Total Carbohydrates 66g 22%, Dietary Fiber 2g 8%, Sugars 3g, Protein 34g 68%,
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!
Step by Step Directions
For the meatballs: Combine all 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.