Meatballs: With Caramelized Onions And Pine Nut Lemon Rice
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
Juicy beef meatballs are cooked with caramelized onions and pine nut lemon rice in one pot for a comforting and flavorful meal. The rice absorbs the savory juices from the meatballs and onions, while lemon and pine nuts add brightness and crunch.
Ingredients
- 454 g lean ground beef
- 1 medium yellow onion finely chopped, divided
- 59.1 ml fresh parsley chopped, divided
- 44.4 ml dried bread crumbs
- 1 large egg
- 14.8 ml fresh lemon zest divided
- Kosher salt and freshly ground black pepper
- 29.6 ml extra-virgin olive oil
- 3 medium cloves garlic minced
- 237 ml long-grain white rice
- 473 ml chicken broth
- 29.6 ml freshly squeezed lemon juice
- 59.1 ml shredded Parmesan cheese
- 59.1 ml toasted pine nuts
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 416 mg
- Iron: 4.54 mg
- Magnesium: 52.1 mg
- Phosphorus: 353 mg
- Potassium: 564 mg
- Zinc: 2.48 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g lean ground beef
- 44.4 ml dried bread crumbs
- 1 large egg
- Kosher salt and freshly ground black pepper
- 29.6 ml extra-virgin olive oil
- 237 ml long-grain white rice
- 473 ml chicken broth
- 29.6 ml freshly squeezed lemon juice
- 59.1 ml shredded Parmesan cheese
- 59.1 ml toasted pine nuts
Prepare
- 1 medium yellow onion, finely chopped, divided
- 59.1 ml fresh parsley, chopped, divided
- 14.8 ml fresh lemon zest, divided
- Mince 3 medium cloves garlic
Let's Cook
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Step 1.
In a large bowl, combine the beef, 1/4 cup of the minced onions, 2 tablespoons of the parsley, bread crumbs, egg, and 1 1/2 teaspoons of the lemon zest. Season to taste with salt and pepper. Mix with your hands until thoroughly combined.
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Step 2.
Divide the mixture into 16 equal balls. Refrigerate for at least 15 minutes or up to 24 hours to firm up.
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Step 3.
Heat the oil in a 10-inch skillet over medium heat. Cook the meatballs until well browned on all sides, turning occasionally, 5 to 7 minutes. Transfer the meatballs to a plate and set aside.
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Step 4.
Add the remaining onions to the fat left in the skillet. Cook over medium-low heat, stirring occasionally, until deep golden brown, 10 to 15 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the rice and stir until the edges begin to turn translucent, about 1 minute. Season to taste with salt and pepper. Stir in the broth, lemon juice, and remaining lemon zest. Bring to a boil.
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Step 5.
Return the meatballs to the skillet, nestling them into the rice. Cover, reduce heat to low, and simmer until the rice is tender and the meatballs are cooked through, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Sprinkle with Parmesan, pine nuts, and remaining parsley before serving.