Lemony rice bowl with meatballs and sun-dried tomatoes

Updated at: Thu, 17 Aug 2023 03:39:46 GMT

Step 1

1 Stir panko, 2 tablespoons scallion greens, 2 tablespoons parsley, 2 tablespoons water, 1½ teaspoons lemon zest, salt, and pepper in large bowl until evenly combined. Break ground meat into small pieces and add to bowl with panko mixture. Gently knead with your hands until mixture is well combined. Using your moistened hands, pinch off and roll meat mixture into 1½-inch meatballs. (You should have 12 meatballs.) Transfer meatballs to plate and refrigerate for at least 15 minutes or up to 24 hours.

Step 2

2 Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 2 to 3 minutes. Transfer meatballs to large plate.

Step 3

3 Cook rice in now-empty skillet over medium-high heat until edges of rice begin to turn translucent, about 1 minute. Add garlic and scallion whites and cook until fragrant, about 1 minute. Stir in broth, remaining 2 cups water, lemon juice, and remaining ½ teaspoon lemon zest and bring to boil

Step 4

4 Reduce heat to medium-low, cover, and cook for 15 minutes. Nestle meatballs into skillet, cover, and cook until rice is tender and no liquid remains, 15 to 25 minutes. Off heat, scatter sun-dried tomatoes over top and let sit, covered, for 5 minutes. Sprinkle with remaining scallion greens and remaining 2 tablespoons parsley. Serve.

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