Enjoy a full meal from scratch on the table in 45 minutes or less using only one pan! This delicious One Pot Greek Meatballs is super easy to make, family friendly, and it cooks alongside a fluffy lemon dill rice
One Pot Greek Meatballs With Lemon Dill Rice
Opa!
Let’s travel to Greece tonight and enjoy their aromatic and delicious flavors right in our kitchen stove with this easy one pot dinner.
That’s right, everything cooks using only one pan, the protein, starch and veggies. Less mess, less cleanup, and more family time.
Gotta love the concept, simply place the whole pot on the table and let everybody fill their own bowls.
For this One Pot Greek Meatballs, I used a cast iron skillet since it browns beautifully, it’s oven-safe, and distributes the heat evenly. If you don’t have one, use your heaviest stainless steel pan.
The process is simple, so next time you can make it Chinese, Italian, Moroccan, or any other nationality you’d like.
If you’re not a fan of rice just use quinoa.
As you can see, this One Pot Greek Meatballs is super versatile and accommodating. Substitute zucchini for broccoli, or green beans.
To start, we brown the meatballs in the pan.
Then add the rice, liquid, and seasonings.
Cover and bake for 25 minutes. Add the sliced zucchini and bake for 5 more minutes.
Finally, squirt some lemon juice and sprinkle some dill on the rice.
and voila! the dish is ready to be served.
Bet you’re hungry now.
Imagine how your kitchen would smell. All those herbs, the lemon juice, the juicy meatballs. In a few minutes the neighbors will come knocking. 😉
I hope you can try this delicious One Pot Greek Meatballs With Lemon Dill Rice at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
One Pot Greek Meatballs With Lemon Dill Rice
Ingredients
For the meatballs:
- 1.25 lbs Lean Ground Beef
- 1/4 cup Breadcrumbs
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Lemon Zest
- 1/2 teaspoon Garlic minced
- 1 Egg
- 1 teaspoon Salt
- 1/4 teaspoon Ground Pepper
- 1 tablespoon Olive Oil
For the rice
- 1 1/2 cups Arborio Rice
- 3 1/2 cups Chicken Broth
- 2 Zucchini
- 1/2 cup Grape or Cherry Tomatoes halved
- 1/4 cup Dill minced
- 1 tablespoon Lemon Juice
Instructions
- Preheat oven to 350 degrees
- In a bowl, combine all meatball ingredients and a tablespoon of water. Once combined, shape the mixture into balls (2-3 inches in diameter)
- In a large skillet over high heat, heat the olive oil and place meatballs in the pan, Cook until browned (2-3 minutes on each side)
- Pour the rice and chicken broth into the pan with the rest of the ingredients, minus the zucchini, tomatoes, lemon juice and dill
- Bring to a boil then cover and place it in the oven to bake until the rice has absorbed all of the liquid (25 minutes or so)
- Slice and quarter the zucchini and place it into the pan. Cover it and put it back into the oven until the zucchini is cooked all the way through, about 5 minutes
- Once done cooking, take the pan out of the oven and stir the lemon juice and dill into the rice. Place the halved grape tomatoes on top and serve immediately
- Enjoy!
Nutrition
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