Beefy Meatballs with Lemon Rice

Ooooo it’s a comfort, I tell ya!

This is 100% inspired by my good friend Jessica’s new cookbook. I put my thing down, flipped it and reversed it (just based on what I already had), and made my own version. But she’s the total springboard. And her book is incredible. Bravo, Jess! You know I love a good meatball.

I’m going with ground beef this time, because that’s what Aldi had. But we’ll add some garlic and onion powder, panko (you can use seasoned or not!), parmesan, one lightly beaten egg, salt and some minced parsley. So much flavor you will scream.

Mine are a hair over an inch in diameter, but you make ’em however you like ’em.

Then we’ll just sear in a pan all over until browned and charred. About two minutes per side, give or take.

In the meantime we’ll make some garlicky lemon rice in a rice cooker (or stove top!) and that will be the base of this dish. Add some great olive oil to finish and just watch this magic come together.

It’s comforting without being a gut bomb. Flavorful without being too rich. The beef is succulent and the rice is silky and lemony. You can add a roasted vegetable if you’d like. I just added thinly sliced red onion because my life revolves around it. But add what you love! And honestly, it takes 30-40 minutes tops for this to come together so it absolutely works for weeknights.

Me thinks you need.

You gotta try it.

Beefy Meatballs with Lemon Rice

Save Recipe

Print Recipe

Ingredients

• 1 cup basmati rice
• Two cups chicken stock
• 2 cloves garlic, sliced
• 1 tsp lemon zest
• Juice from half a lemon
• 1 pound ground beef
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 cup panko
• 1/4 cup parmesan cheese
• 1 egg, lightly beaten
• 1 Tbs. Minced parsley
• Good pinch of salt
• 1/3 cup thinly sliced red onion
• Lemon slices to garnish
• Good quality olive oil
• Coarse salt

Instructions

1. To a rice cooker (or in a small pot on the stove), add the rice, stock and garlic slices. Stir it together, set it and forget it. Once cooked, add a tsp of lemon zest, plus the juice from half the lemon. A pinch of salt and fluff with a fork.
2. In a large bowl, combine the ground beef, onion powder, garlic powder, panko, parmesan, egg, the minced parsley and a good pinch of salt. Using your hands, mix it all together and form meatballs, in the 1 inch range. Add the meatballs to a wide skillet in a single layer and cook on all sides until browned all over, about two minutes per side.
3. Serve the rice with a few meatballs, thinly sliced red onion, lemon slices, a drizzle of your best oil, and some minced parsley to finish. Divine!
4. Serves four.

7.8.1.2

739

https://bevcooks.com/2025/05/beefy-meatballs-with-lemon-rice/

How can you not?