Creamy Dill Meatball Rice Bowl 🥣✨

 

Prep Time: 25 minutes

Cook Time: 30 minutes

Servings: 4

Calories: ~780 kcal per serving

🛒 Ingredients (in order of use)

🍚 250 g long-grain white rice

🧂 1½ tsp salt (divided)

🥩 600 g ground beef (or beef/pork mix)

🧅 ½ small onion, finely grated

🧄 2 garlic cloves, minced

🥚 1 egg

🍞 40 g breadcrumbs

🌿 1 tbsp chopped fresh dill

🧂 1 tsp black pepper

🫒 2 tbsp olive oil

🥣 120 ml beef or chicken broth

🥛 200 ml heavy cream

🥄 150 g Greek yogurt

🍋 1 tbsp lemon juice

🌿 2 tbsp fresh dill, chopped (for sauce & garnish)

🥒 1 cucumber, sliced

🍅 1 tomato, sliced

🧅 ¼ red onion, thinly sliced

👩‍🍳 Instructions

Cook rice: Rinse rice and cook in salted water (1:2 ratio

rice to water) for about 15 minutes until tender. Fluff and

keep warm.

Prepare meatballs: Mix ground beef, grated onion, garlic,

egg, breadcrumbs, dill, 1 tsp salt, and pepper. Form into

12 equal balls.

Brown meatballs: Heat olive oil in a skillet over medium

heat. Cook meatballs 8–10 minutes, turning occasionally,

until browned and internal temperature reaches 71°C

(160°F). Remove briefly.

Make sauce: In the same pan, add broth and simmer 2

minutes, scraping up browned bits. Stir in cream and

cook 3–4 minutes until slightly thickened.

Finish sauce: Lower heat and stir in Greek yogurt, lemon

juice, and fresh dill. Return meatballs to the pan and

simmer gently 3–4 minutes until coated.

Assemble bowls: Spoon rice into bowls, top with

meatballs and sauce. Add fresh cucumber, tomato, and

red onion on the side. Garnish with extra dill.