Target: 6 × 4 inches · landscape

Garlic-Herb Beef Meatballs with Rice and Zucchini

40 min · 4 servings

Ingredients

□ 1 lb ground beef, preferably 85% lean

□ 1/3 cup plain breadcrumbs

□ 1/4 cup whole milk

□ 1 large egg

□ 3 garlic cloves, finely minced

□ 2 tbsp chopped fresh parsley, divided

□ 1 tsp dried oregano

□ 1 1/4 tsp kosher salt, divided

□ 1/4 tsp freshly ground black pepper

□ 1 1/2 cups long-grain white rice

□ 1 tbsp unsalted butter

□ 1 1/2 cups water

□ 1/3 cup low-sodium beef broth

□ 12 oz zucchini, sliced into half-moons

□ 2 tbsp olive oil, divided

□ 1 lemon

Directions

1. Rinse and drain rice; prep zucchini, garlic, and parsley. Soak breadcrumbs with milk and egg for 3 minutes.

2. Toast rice with garlic and butter, add water and salt, then cover and simmer 15 minutes; rest 5. Mix beef with panade and herbs; shape 16 meatballs.

3. Brown meatballs in olive oil, then cover with broth and simmer until the centers reach 160 F.

4. Sear salted zucchini until golden but firm. Fluff rice with parsley and squeeze lemon over the zucchini.

5. Serve meatballs and zucchini over rice with the remaining parsley.

Cook’s note: Brown the meatballs without crowding so their crust forms before they finish gently in broth.