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  • kristiakers

Greek Meatballs with Lemon Dill Rice

This is one of my very favorite one skillet meals! It is full of flavor and loaded with delicious meatballs and veggies. And the lemon and dill rice is outstanding and make this dish hearty and filling.

Greek Meatballs with Lemon and Dill Rice


For the meatballs

1 1/2 pounds ground beef (you can also use ground turkey)

1 egg

1/4 cup plain bread crumbs

2 Tbsp parsley (fresh or dried)

2 garlic cloves, minced

zest of a lemon

1 tsp salt

1 tsp black pepper

1 tsp dried oregano

For the rice

1 cup white rice

2 1/4 cups chicken broth

1 tsp dried dill

1 zucchini, sliced and quartered

1 cup grape tomatoes sliced in half

1 Tbsp olive oil

Feta cheese, as much as you want


For meatballs combine all the ingredients and form into small round balls. You should end up with 12 to 16 meatballs depending on the size. Add olive oil to a large skillet and cook meatballs a couple of minutes on each side until they are completely browned. Remove meatballs and place on a plate. They don't need to be cooked through because they will finish cooking once added back to the skillet. Add rice to skillet and cook for a couple of minutes. Then add the broth, lemon juice, and dill. Add the meatballs back, cover and cook for 10 minutes. Then add the veggies and cover for another 10 minutes until rice is tender. Sprinkle feta cheese over the top and enjoy!

For a video tutorial visit my YouTube channel

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