Ingredients
Scale
- For the Meatballs:
- 1 lb ground beef or lamb
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- For the Rice:
- 1 cup white rice
- 2 cups water
- 1/4 teaspoon saffron threads
- 1 tablespoon butter
- 1/2 teaspoon salt
- For the Dill Yogurt Sauce:
- 1 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- For Assembly:
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- Fresh dill for garnish
Instructions
- In a large bowl, combine ground beef or lamb, breadcrumbs, egg, garlic, oregano, paprika, cumin, salt, and pepper.
- Mix until just combined and shape into 16 small meatballs.
- Heat olive oil in a skillet over medium heat and cook meatballs for 10-12 minutes, turning occasionally until browned and fully cooked.
- Meanwhile, rinse the rice under cold water.
- Bring water, saffron threads, butter, and salt to a boil in a saucepan.
- Add rice, reduce heat to low, cover, and cook for 18 minutes or until tender.
- Fluff the rice and reserve half as white rice. Mix the saffron-infused portion gently to create a two-tone rice presentation.
- In a small bowl, whisk together Greek yogurt, dill, lemon juice, garlic, salt, and pepper.
- Arrange the white and saffron rice in serving bowls.
- Top with meatballs, cherry tomatoes, cucumber slices, and red onion.
- Drizzle generously with dill yogurt sauce.
- Garnish with fresh dill and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 620 kcal