Ingredients

The following ingredients have 4 Servings
  • For the meatballs:
  • 1 1/4 pounds ground beef ((90% lean is best for this recipe))
  • 1/4 cup breadcrumbs
  • 1 teaspoon dried oregano
  • 1/2 teaspoon lemon zest
  • 1 clove of garlic (minced)
  • 1 egg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 1/2 cups Village Harvest Arborio Rice
  • 3 1/2 cups chicken broth
  • kosher salt and pepper to taste
  • 2 zucchini (quartered lengthwise and cut into 1/2 inch thick slices)
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup fresh dill (minced)
  • 1 tablespoon of lemon juice

Instruction

  • For the meatballs: Combine all of the meatball ingredients along with 1 tablespoon of water in a bowl. Mix until thoroughly combined. Shape the meat mixture into balls that are 2-3 inches in diameter.
  • Preheat the oven to 350 degrees.
  • Heat the olive oil in a large skillet over high heat. Place the meatballs in the pan and cook for 3-4 minutes on each side or until browned.
  • Pour the chicken broth and rice into the pan, along with 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, cover the pan and place it in the oven.
  • Bake for 25 minutes or until the rice has absorbed all the liquid.
  • Place the zucchini into the pan, cover and return to the oven for an additional 5 minutes or until zucchini has cooked through.
  • Remove the pan from the oven. Stir the lemon juice and dill into the rice and place the cherry tomatoes on top. Serve immediately.