Greek Meatballs with Lemon Dill Rice & Avocado Tzatziki

Local 5 Live

GREEK MEATBALLS WITH LEMON DILL RICE & AVOCADO TZATZIKI

 Yield: 8 servings

Ingredients:

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

 

Directions:

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%

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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