GREEK MEATBALLS WITH LEMON DILL RICE & AVOCADO TZATZIKI
Yield: 8 servings
1 mini cucumber, grated
1 avocado, peeled and pitted
3/4 cup plain nonfat Greek yogurt
2 tsp. fresh mint, roughly chopped
1 clove garlic, grated
1 Tbsp. white wine vinegar
1 tsp. olive oil
1 ½ lbs. Mom’s Meatballs or your favorite meatballs
1 ½ cups Arborio rice
3 ½ cups no salt added chicken broth
Salt, to taste
Black pepper, to taste
2 zucchini, chopped
1/2 cup grape tomatoes, halved
1/4 cup fresh dill, roughly chopped
1/2 lemon, zested and juiced
Feta cheese for garnish, optional
Prepare the tzatziki: Place grated cucumber in a fine mesh sieve and press out as much liquid as possible. Transfer to a medium bowl. Add in avocado, Greek yogurt, mint, grated garlic and white wine vinegar. Stir well to combine. Cover and refrigerate until ready to use.
Preheat oven to 350°F.
Heat olive oil in a large oven-safe lidded sauté pan over high heat. Place meatballs in pan and cook until evenly browned, about 3-4 minutes per side.
Pour rice and chicken broth into pan and season with salt and pepper. Bring mixture to a boil, cover the pan and place into preheated oven. Bake until rice has absorbed all the liquid, about 25 minutes.
Place zucchini and grape tomatoes into pan; cover and return to oven for 5-10 minutes or until zucchini are tender-crisp.
Remove pan from oven and stir in dill, lemon zest and lemon juice. Serve with tzatziki and feta, if desired.
*Per Serving: Calories 390, Total Fat 19g (Saturated 5g, Trans 0g), Cholesterol 60mg, Sodium 340mg, Total Carbohydrate 34g (Dietary Fiber 3g, Total Sugars 2g, Includes 0g Added Sugars), Protein 22g, Vitamin D 0%, Calcium 4%, Iron 10%, Potassium 10%