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Greek Meatballs with Lemon Dill Rice

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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.

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

  1. In a large bowl, combine ground meat, breadcrumbs, egg, garlic, onion, parsley, oregano, salt, and pepper. Mix until just combined.
  2. Form the mixture into small meatballs.
  3. Heat olive oil in a skillet over medium heat and cook meatballs until browned and fully cooked through. Remove and set aside.
  4. In a saucepan, cook rice with chicken broth or water according to package instructions.
  5. Once cooked, stir in lemon juice, lemon zest, and fresh dill. Mix well and adjust seasoning.
  6. 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

Find it online: https://thefamilycooking.com/greek-meatballs-with-lemon-dill-rice/