Description
Juicy, herb-infused meatballs served over fluffy rice with a tangy, refreshing cucumber sauce for a light yet satisfying meal.
Ingredients
Scale
For the Crust:
- 1 lb ground lamb or beef
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup plain Greek yogurt
- 1 medium cucumber, grated and drained
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- Olive oil for cooking
Instructions
1. Prepare the Crust:
- In a bowl, combine ground meat, breadcrumbs, egg, parsley, garlic, cumin, paprika, salt, and pepper. Mix gently and form into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Cook meatballs until browned on all sides and cooked through, about 10-12 minutes. Set aside.
- In a saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork.
- For the sauce, mix Greek yogurt, grated cucumber, lemon juice, dill, and a pinch of salt in a bowl. Chill until ready to serve.
- Serve meatballs over rice with a generous dollop of cucumber sauce on the side.
Notes
You can customize the seasonings to taste.