One Pot Greek Meatballs With Lemon Dill Rice

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

Course Main Course

Cuisine Greek

Keyword greek meatballs, lemon dill rice, one pot meals, one pot meatballs and rice

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 570kcal

Author Tiffany Bendayan

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

US Customary - Metric

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