Greek Meatballs and Rice

Stephania Mitsides

Blogger

Preparation Time:

30 min

Cooking Time:

45 min

Portion(s):

4 servings

Category:For Kids | Oven Dishes | Rice & Pulses

Made with

Parboiled Rice

Vegetable Bouillon Powder

Ingredients

FOR THE MEATBALLS:

500g ground beef
¼ cup breadcrumbs
1 tsp dried oregano
½ tsp lemon zest
1 clove garlic, minced
1 egg
1 tsp Mitsides Vegetable Powder
Salt and pepper
1 Tbsp olive oil

FOR THE RICE:

1½ cups Mitsides Parboiled Rice
1 piece star anise
3 cups boiling water mixed with 2 cubes Mitsides Chicken Bouillon
2 zucchini, quartered lengthwise and cut into thin slices
1 Tbsp lemon juice
1 Tbsp fresh dill, chopped
3 Tbsp Olive oil

Method

Preheat the oven to 180°C.

To prepare the meatballs, combine all of the meatball ingredients, along with 1 tablespoon of water in a bowl. Mix until thoroughly combined and form into meatballs.

Heat the 3 tablespoons 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. Add the star anise. Bring the mixture to a boil, cover the pan and place it in the oven.

Bake for 20 minutes or until the rice has absorbed all the liquids. Place the zucchini into the pan, cover and return to the oven for another 5-10 minutes.

Remove the pan from the oven and remove the star anise. Stir in the lemon juice and dill into the rice and serve immediately.

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