Why You’ll Love This Recipe
This recipe delivers a perfect mix of hearty and fresh elements. The meatballs are tender and packed with garlic, herbs, and spices, while the lemon dill rice adds a light, zesty contrast. It’s easy enough for a weeknight dinner yet flavorful enough to feel special. Plus, it’s versatile—you can pair it with salads, sauces, or vegetables to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef or lamb
breadcrumbs
egg
garlic, minced
onion, finely chopped
fresh parsley, chopped
dried oregano
salt
black pepper
olive oil
white rice
chicken broth or water
lemon juice
lemon zest
fresh dill, chopped
optional: plain yogurt or tzatziki for serving
Directions
In a large bowl, combine ground meat, breadcrumbs, egg, garlic, onion, parsley, oregano, salt, and pepper. Mix until just combined.
Form the mixture into small meatballs.
Heat olive oil in a large skillet over medium heat and cook the meatballs until browned on all sides and fully cooked through. Remove and set aside.
In a saucepan, cook the rice with chicken broth or water according to package instructions.
Once the rice is cooked, stir in lemon juice, lemon zest, and fresh dill. Mix well and adjust seasoning if needed.
Serve the meatballs over the lemon dill rice. Add a dollop of yogurt or tzatziki on top if desired.
Servings and timing
Servings: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Use ground chicken or turkey for a lighter version.
Add feta cheese to the meatball mixture for extra flavor.
Bake the meatballs instead of frying for a healthier option.
Swap white rice for brown rice or orzo pasta.
Serve with a cucumber salad or roasted vegetables for a complete meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat the meatballs and rice in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or broth to keep the rice from drying out.
You can freeze the meatballs separately for up to 2 months. Thaw in the refrigerator before reheating.
FAQs
Can I bake the meatballs instead of frying them?
Yes, you can bake them in the oven at 400°F (200°C) for about 15–20 minutes.
What type of rice works best?
Long-grain white rice works well, but you can use brown rice or basmati.
Can I make this dish ahead of time?
Yes, both the meatballs and rice can be prepared ahead and reheated when needed.
What can I use instead of dill?
You can substitute parsley or a mix of herbs, though dill gives the most authentic flavor.
Is this dish freezer-friendly?
The meatballs freeze well, but the rice is best made fresh.
Can I make it gluten-free?
Yes, use gluten-free breadcrumbs or substitute with crushed rice crackers.
What sauce goes well with this?
Tzatziki or plain yogurt pairs perfectly with the flavors.
How do I keep the meatballs tender?
Avoid overmixing the meat and don’t overcook them.
Can I use pre-cooked rice?
Yes, just warm it up and mix in the lemon and dill before serving.
What sides go well with this dish?
It pairs well with Greek salad, roasted vegetables, or pita bread.
Conclusion
Greek Meatballs with Lemon Dill Rice is a fresh and satisfying meal that combines juicy, flavorful meatballs with bright, citrusy rice. It’s an easy recipe that brings Mediterranean-inspired flavors to your table with minimal effort.
PrintGreek Meatballs with Lemon Dill Rice
Juicy Greek-style meatballs packed with herbs and spices served over fragrant lemon dill rice. This dish offers a perfect balance of savory richness and fresh, zesty Mediterranean flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Greek
- Diet: Low Lactose
Ingredients
- 1 lb ground beef or lamb
- 1/2 cup breadcrumbs
- 1 egg
- 3 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
- 1 cup white rice
- 2 cups chicken broth or water
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, chopped
- Plain yogurt or tzatziki (optional, for serving)
Instructions
- In a large bowl, combine ground meat, breadcrumbs, egg, garlic, onion, parsley, oregano, salt, and pepper. Mix until just combined.
- Form the mixture into small meatballs.
- Heat olive oil in a skillet over medium heat and cook meatballs until browned and fully cooked through. Remove and set aside.
- In a saucepan, cook rice with chicken broth or water according to package instructions.
- Once cooked, stir in lemon juice, lemon zest, and fresh dill. Mix well and adjust seasoning.
- Serve meatballs over lemon dill rice and top with yogurt or tzatziki if desired.
Notes
- Use ground chicken or turkey for a lighter option.
- Bake meatballs at 400°F (200°C) for 15–20 minutes as a healthier alternative.
- Add crumbled feta cheese to the meatball mixture for extra flavor.
- Swap rice for brown rice or orzo for variation.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze meatballs separately for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
