Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1/2 cup panko breadcrumbs
  • 3 tbsp whole milk
  • 1 small red onion, grated
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, finely minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1 large egg, lightly beaten
  • 1.5 cups long-grain white rice
  • 3 cups chicken bone broth
  • 1 tbsp extra virgin olive oil
  • 1 lemon, zested and juiced
  • 2 tbsp fresh dill, chopped
  • 1 cup Greek yogurt
  • 1/2 English cucumber, grated and squeezed dry
  • 1 clove garlic, pasted
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives
  • 1/4 cup thinly sliced red onion

Instructions:

  1. Rinse 1.5 cups long grain white rice until the water runs clear. In a pot, combine the rice, 3 cups chicken bone broth, 1 tbsp olive oil, and a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes until the liquid is fully absorbed and the rice is tender. Once done, stir in the lemon juice, zest, and 2 tbsp fresh dill.
  2. In a large bowl, whisk 3 tbsp milk with 1/2 cup panko and let it sit for 2 minutes. Add 1 lb ground beef, the lightly beaten egg, grated red onion, minced garlic, parsley, mint, oregano, cumin, salt, and pepper. Mix with your hands until just combined but not overworked.
  3. Roll the mixture into 1.5 inch balls (about 16-18 total). Heat a splash of oil in your skillet over medium high heat. Add meatballs in batches, cooking for 8 to 10 minutes until a dark, crispy crust forms on all sides. Let rest for 5 minutes.
  4. Make the tzatziki by mixing 1 cup Greek yogurt, the squeezed cucumber, and one pasted garlic clove.
  5. To assemble, scoop a generous portion of lemon rice into a bowl, top with 4-5 meatballs, a dollop of tzatziki, and a handful of cherry tomatoes, feta, olives, and sliced onions.