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One Skillet Greek Meatballs and Lemon Rice Recipe

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4.3 from 15 reviews

  • Author: Lea
  • Total Time: 55 minutes
  • Yield: 6 servings

Description

This One Skillet Greek Meatballs and Lemon Rice recipe features flavorful meatballs made with ground beef or lamb, fresh herbs, and spices, all cooked together in a single skillet with a zesty lemon-infused rice and orzo. Perfect for a hearty, comforting meal that incorporates Mediterranean flavors and requires minimal cleanup.

Ingredients

Meatballs

  • 1 1/2 pounds ground beef or lamb (or a mix)
  • 1 shallot, chopped
  • 4 cloves garlic, chopped
  • 1 egg
  • 1/2 cup panko bread crumbs
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh chopped dill
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chipotle chili powder
  • Salt and black pepper, to taste

Rice and Orzo

  • 4 tablespoons salted butter
  • 1/2 cup dry orzo
  • 1 cup rice
  • 1/3 cup lemon juice
  • 3 cups water

For Serving

  • Sesame seeds
  • Tzatziki
  • Tahini
  • Fresh basil leaves (optional garnish)
  • Avocado (optional)

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground beef or lamb, chopped shallot, chopped garlic, egg, panko bread crumbs, fresh basil leaves, fresh chopped dill, smoked paprika, cumin, chipotle chili powder, salt, and black pepper. Mix gently until just combined to avoid tough meatballs. Shape the mixture into tablespoon-sized meatballs, yielding about 14 to 15 meatballs.
  2. Sear the Meatballs: Heat a large skillet or Dutch oven over medium-high heat. Add the meatballs to the hot pan and sear them, turning occasionally, until they develop a crisp, browned crust on all sides, about 5 to 8 minutes.
  3. Toast Rice and Orzo: Add the salted butter, dry orzo, and uncooked rice directly to the same skillet with the meatballs. Stir and cook for a few minutes until the rice and orzo are lightly toasted, enhancing their flavor.
  4. Add Liquids and Cook: Pour in 3 cups water and the lemon juice, then season with salt and pepper to taste. Bring the mixture to a boil. Once boiling, cover the skillet with a lid and reduce the heat to the lowest possible setting. Let it simmer gently for 15 minutes, allowing the rice to absorb the flavors and the meatballs to finish cooking.
  5. Finish Cooking: After 15 minutes, turn off the heat but keep the skillet covered. Let it sit for an additional 10 to 15 minutes to steam and ensure the meatballs are fully cooked and the rice is tender.
  6. Serve: Plate the meatballs atop the lemon rice and orzo mixture. Garnish with sesame seeds, a drizzle of tahini, and a dollop of tzatziki. Optionally, add fresh basil leaves and avocado slices for extra freshness and creaminess.

Notes

  • Use a mix of ground beef and lamb for a richer flavor.
  • Be careful not to overmix the meatball mixture to keep it tender.
  • Panko bread crumbs help keep the meatballs light and moist.
  • Adjust the lemon juice amount depending on your preferred level of tanginess.
  • Ensure the skillet is well covered to trap steam and cook the rice evenly.
  • Optional garnishes like avocado add a creamy texture that complements the tangy lemon rice.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek

Find it online: https://recipesbylea.com/one-skillet-greek-meatballs-and-lemon-rice-recipe/