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Greek-Style Meatballs

with Basmati Rice and Roasted Veggies
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
790 kcal
Protein
: 
39g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • Oats
  • Rye
  • Sesame
  • Soy
  • Wheat
  • Barley
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Wheat
  • Egg
  • Crustaceans
  • Fish
  • Sulphites
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

4 g

Dill-Garlic Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

3 tbsp

Yogurt Sauce

(Contains: Milk)

¾ cup

Basmati Rice

(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat, Egg, Crustaceans, Fish, Sulphites)

2 tbsp

Italian Breadcrumbs

(Contains: Milk, Oats, Rye, Sesame, Soy, Wheat, Barley May be present: Mustard, Tree nuts, Peanuts, Soy, Egg, Crustaceans, Fish, Sulphites, Triticale)

1 unit(s)

Lemon

1 unit(s)

Shallot

7 g

Dill

Not included in your delivery

1 tbsp

Oil*

⅓ tsp

Salt*

0.13 tsp

Pepper*

Calories790 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate82 g
Sugar10 g
Dietary Fiber6 g
Protein39 g
Cholesterol105 mg
Sodium990 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium200 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Parchment Paper
•Large Bowl
•Small Bowl

Cooking Steps

1
  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
2
  • Core, then cut pepper into 1/2-inch pieces.
  • Halve zucchini lengthwise, then cut into 1/2-inch moons.
  • Peel, then finely cut shallots.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Roughly chop dill.
  • To a small bowl, add shallot and 1 tsp (2 tsp) sugar. Mix to combine. Set aside.
3
  • Add zucchini, peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. 
  • Roast in the bottom of the oven for 15-17 min, until tender-crisp.
4
  • Meanwhile, line a baking sheet with parchment paper.
  • To a large bowl, add beef, half the Dill-Garlic Spice Blend, italian breadcrumbs and feta . Season with pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
  • On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10 - 12 min or until browned and cooked through.**
5
  • To the bowl with shallots, add yogurt sauce, half the dill, lemon zest and lemon juice. Season with salt and pepper, then stir to combine.
6
  • Fluff rice with a fork.
  • Divide rice between bowls.
  • Divide veggies and meatballs between bowls.
  • Drizzle yogurt sauce over top.
  • Sprinkle with remaining dill.
  • Squeeze lemon wedge over top, if desired.
Meal right image

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