Greek Meatballs on Lemon Veggie Rice

I was feeling Mediterranean when trying to come up with something tasty and healthy for the hubs and I last night.  He has been working out, losing weight and looking fine lately and I am trying to cater to his new healthy eating plan!

These Greek meatballs were definitely a hit, filling and flavorful and pretty clean eating.  You can use any ground meat of your choosing, I had a meatloaf mixture of beef, veal and pork on hand.  This would be really delicious with some ground lamb in the mix as well.  And ground turkey would be a healthier version and equally as delicious as the spice/herb mix would bump up the flavor nicely.

I used several things that are stock items in my pantry like coconut oil, roasted garlic cloves and prepared brown rice. But you can use butter, prepared garlic paste and pre-cooked rice as well.   I make a large portion of brown rice in my steamer and keep it in the freezer so that it is ready to toss into things.  But you can use Uncle Ben’s Ready Rice from the grocery store as well.  I have that product pictured in the photo.  Additionally I have pictured the Lighthouse Feta Dill dressing that is not vital if you cannot find it, but it gives the recipe it’s finishing touch!

Greek Meatballs on Lemon Veggie Rice
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2-4 servings
  • 1 pound ground meat , I used a meatloaf mix that had beef, veal and pork.
  • 1 egg, beaten
  • 1 t. rosemary, crushed if dried
  • 1 t. dried oregano, crushed
  • 2 T. chopped parsley
  • 1 T. chopped fennel fronds
  • 1 t. steak seasoning
  • 2 cloves roasted garlic or ½ t. granulated garlic
  • 1 t. lemon peel, grated
  • 1 T. lemon juice
  • ½ t. white pepper
  • ½ t. salt
  • 2-4 T. panko bread crumbs
  • 2 cups prepared brown rice
  • 1 cup fresh green beans, diced
  • ½ cup sweet onion, diced small
  • 1 cup baby zuchinni, diced small
  • ¼ cup feta cheese
  • 1 T. EVOO
  • 1 T. butter or coconut oil
  • 1 t. lemon peel, grated
  • 2 T. lemon juice
  • 1 T. parsley, chopped
  • ½ t. salt
  • ¼ t. ground pepper
  • 4 T. Litehouse Feta Dill salad dressing
  1. Preheat oven to 400 F.
  2. In small bowl, combine ground meat, egg, rosemary, oregano, parsley and fennel fronds, garlic, panko bread crumbs, lemon juice and peel, salt, pepper and steak seasoning.
  3. Mix until just evenly combined.
  4. Form into 12-15 meatballs, about 1½ T. each.
  5. Place on a sheet pan and roast in oven for 15 minutes.
  6. While meatballs are roasting, melt coconut oil or butter and olive oil in large skillet over medium heat.
  7. Add in chopped onion and garlic and saute for 2-3 minutes.
  8. Add in diced zuchinni and green beans and continue to saute until veggies are almost fork tender, about 3-4 minutes.
  9. Add in prepared brown rice and stir until heated through, about another 4 minutes.
  10. Add in lemon peel and juice, parsley, salt and pepper. Take off heat and stir in feta cheese.
  11. Serve meatballs on the veggie rice mixture and drizzle with Feta Dill dressing.



Please let me know what you think!


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