Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1/4 cup milk
  • 1 lb ground beef (at least 90% lean)
  • 1/4 cup finely chopped red onion
  • 1 teaspoon finely chopped garlic
  • 3 tablespoons finely chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons finely chopped fresh mint
  • 1 teaspoon salt
  • 1 egg
  • 2 teaspoons vegetable oil
  • 1 cup uncooked long-grain white rice
  • 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 2 teaspoons fresh lemon juice
  • 1 cup halved cherry tomatoes
  • 1/2 cup crumbled feta cheese (2 oz)
  • 1/2 teaspoon finely grated lemon zest

Instruction

  • In small bowl, mix bread crumbs and milk; let stand 5 minutes. In large bowl, mix beef, bread crumb mixture, onion, garlic, 2 tablespoons of the parsley, the mint, salt and egg. Shape mixture into 18 (1 3/4-inch) meatballs.
  • In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add meatballs; cook 10 to 15 minutes, gently turning occasionally, until well browned on all sides. Transfer to plate, and wipe out skillet.
  • In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Add rice; stir 1 minute. Add broth and lemon juice; heat to simmering. Add meatballs; reduce heat to medium-low. Cover; cook 14 to 17 minutes or until meatballs are thoroughly cooked and no longer pink in center (165°F) and rice is tender.
  • Top skillet with tomatoes, feta cheese, lemon zest and remaining 1 tablespoon parsley.