Ingredients
- For the meatballs:
- 1 and ¼ pound ground beef (90% lean is best for this recipe)
- ¼ cup breadcrumbs
- 1 teaspoon dried oregano
- ½ teaspoon lemon zest
- 1 clove of garlic, minced
- 1 egg
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 and ½ cups Village Harvest Arborio Rice
- 3 and ½ cups chicken broth
- kosher salt and pepper to taste
- 2 zucchini, quartered lengthwise and cut into ½ inch thick slices
- ½ cup cherry tomatoes, halved
- ¼ cup fresh dill, minced
- 1 tablespoon of lemon juice
Recipe Description
This recipe starts with a simple beef meatball that’s flavored with lemon, garlic and oregano. The greek meatballs are browned, combined with chicken broth and Arborio rice, then the whole pot goes into the oven to bake. I added some zucchini and cherry tomatoes towards the end of the baking time and finished the dish off with some fresh lemon and dill.
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