Garlic-Herb Beef Meatballs with Rice and Zucchini

Tender garlic-herb beef meatballs, fluffy garlic rice, and golden zucchini make a complete skillet supper with a practical forty-minute flow.

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

Mixing bowl · Small saucepan with lid · Large skillet · Instant-read thermometer · Fork

Keep the meatballs tender

Mix only until the beef comes together; compact, overworked meatballs can turn dense.

Serve right away

Keep the rice covered while the zucchini sears so all three parts reach the table warm.

01. Rinse and drain the rice, cut the zucchini into even half-moons, and ready the garlic and parsley so the cooking can move smoothly.

02. Mix breadcrumbs, milk, and egg until evenly damp; a short rest lets the panade hold moisture in the beef.

03. Toast the rice with butter and garlic, add water and salt, then simmer covered until tender; let it rest off heat before fluffing.

04. Fold beef, panade, garlic, parsley, oregano, salt, and pepper together gently, then shape even meatballs for uniform cooking.

05. Brown meatballs in a single layer, turning once several sides are deeply golden; use batches if the skillet is crowded.

06. Add broth, cover, and simmer until a thermometer reads 160 F in the center; rest the meatballs loosely tented.

07. Sear zucchini in the same skillet until golden at the edges but still firm, keeping the slices in one layer for browning.

08. Fluff the rice with parsley and brighten the zucchini with lemon juice just before plating.

09. Serve rice under the warm meatballs and zucchini, finishing each bowl with the remaining parsley.