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Greek Meatballs and Rice Skillet
Greek Meatballs and Rice Skillet
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Prep Time:
40 minutes
Total Time:
1 hour
Greek-inspired skillet meal featuring savory meatballs cooked with flavorful rice, feta, and aromatic herbs. Juicy one-pot dish with a zesty finish, perfect for a quick and satisfying meal.
Ingredients:
  • 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
Instructions:
  • Combine the bread crumbs and milk in a small bowl and allow it to sit for 5 minutes. In a large bowl, mix together the beef, bread crumb mixture, onion, garlic, 2 tablespoons of parsley, mint, salt, and egg. Form the mixture into 18 (1 3/4-inch) meatballs.
  • Heat 1 teaspoon of oil in a 12-inch nonstick skillet over medium heat. Cook meatballs for 10 to 15 minutes, turning gently until well browned all over. Transfer to a plate and wipe out the skillet.
  • In the same skillet, heat the remaining teaspoon of oil over medium-high heat. Stir in the rice for 1 minute. Pour in the broth and lemon juice and bring to a simmer. Gently add the meatballs, then reduce the heat to medium-low. Cover and cook for 14 to 17 minutes until the meatballs are fully cooked and the rice is tender.
  • Sprinkle skillet generously with tomatoes, feta cheese, lemon zest, and the rest of the parsley.

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