One Skillet Greek Meatballs and Lemon Rice

 

1 1/2 lb. ground beef or lamb (or a mix)

1 shallot, chopped

4 cloves garlic, chopped

1 egg

1/2 C. panko bread crumbs

1/2 C. fresh basil leaves

1/4 C. fresh chopped dill

1 tsp. smoked paprika

1 tsp. cumin

1/2 tsp. chipotle chili powder

salt and black pepper

4 T. salted butter

1/2 C. dry orzo

1 C. rice

1/3 C. lemon juice

sesame seeds, tzatziki, and tahini for serving

 

Add the meat, shallot, garlic, egg, panko, basil, dill, paprika, cumin, chipotle, salt, and pepper to a bowl. Mix until just combined. Roll the meat into T.-size balls (14-15 meatballs). Heat a large skillet or Dutch oven over medium-high heat. Add the meatballs and sear until crisp on all sides, 5-8 minutes. Add the butter, orzo, and rice. Cook until the rice is toasted. Add 3 C. of water and the lemon juice. Season with salt and pepper. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes. Turn the heat off and allow to cook another 10-15 minutes or until the meatballs are cooked through. Serve the meatballs and rice topped with tahini, tzatziki, and fresh basil.