One Skillet Greek Meatballs with Lemon and Dill Rice

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in calories.

fresh dill

🥗Healthier: dried dill

💰Cheaper: frozen dill

Dried dill is more affordable and has a longer shelf life.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

Add 1 egg to a bowl.

Add 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon dried oregano, and 1-2 tablespoons chopped fresh parsley to the bowl.

Add 0.25 cup plain bread crumbs to the mixture.

Zest 1 lemon using a microplane and add to the mixture.

Grate 2 garlic cloves using the microplane and add to the mixture.

Mix all the ingredients together with gloves on.

Form meatballs using a one-ounce scoop or by hand, resulting in 14 meatballs.

Heat a large cast iron skillet over medium heat and drizzle 1-2 tablespoons of olive oil.

Place meatballs in the skillet and cook for a couple of minutes on each side until browned.

Remove meatballs from the skillet (they will not be fully cooked in the middle).

Add 1 cup of basmati rice to the skillet and toast for a bit, stirring continuously.

Add 2.25 cups of chicken broth and 1 teaspoon dry dill to the skillet.

Juice the zested lemon into the skillet using a strainer to catch seeds.

Return the meatballs to the skillet.

Cover and cook for 10 minutes.

Uncover and rotate meatballs, then add 1 quartered zucchini and 1 cup of sliced grape tomatoes to the skillet.

Cover and cook for another 5-10 minutes until rice is tender.

Sprinkle a little salt over the vegetables before serving.

Add optional feta cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens