Creamy Lemon & Dill Meatballs with Rice Abel & Cole

Lemon Dill Chicken Lemon dill chicken, Chicken, Dill chicken

Step 1 - Roughly chop the onion, garlic, and fresh dill. Reserve half of the garlic for later, add the rest of the ingredients to the bowl of a food processor with the chopping blade attached. Pulse the mixture until it's quite well chopped. Step 2 - Add the ground turkey, oats, eggs, lemon zest, and salt to the food processor, and pulse.

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Roll the meat into tablespoon-size balls (will make 15-16 meatballs). 2. In a 9×13 inch baking dish, combine the meatballs, olive oil, lemon peel, dill, and chili flakes. Bake 8-10 minutes, until just starting to get crisp. Reduce the oven to 400° F. 3. To the meatballs, add the dry orzo.

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Once melted, add garlic and cook until fragrant, about 3 minutes. Add orzo and toast the orzo in the skillet until translucent. Add 3 cups of water and chicken bouillon paste. Cook until al dente, about 8-10 minutes. Then add remaining 2 tbsps of butter, dill and dill and mix until butter is melted.

Creamy Lemon & Dill Meatballs with Rice Abel & Cole

Remove from heat and set aside while you assemble the lemon orzo. In a large bowl, add all the lemon orzo ingredients: cooked orzo, fresh lemon juice, lemon zest, olive oil OR butter, parmesan cheese, and seasonings. Mix until fully combined. Serve the cooked meatballs over the warm lemon orzo and enjoy!

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In a mixing bowl, use your hands to combine the beef, lemon juice, oregano, mint, onion, garlic, eggs, salt, and pepper. Work in the soaked bread crumbs. Use a cookie scoop to portion the meatballs, then place them on the cooling rack. Bake for 16-20 minutes or until golden brown and cooked through.

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Whisk butter into sauce until butter is melted and sauce is creamy. Add meatballs to sauce, cover pan, and allow to simmer over medium-low heat 5-8 minutes until meatballs register 165F. Gently fold dill, lemon juice, and zest into sauce until combined. Season sauce with salt and pepper to taste if needed. Serve meatballs over zucchini noodles.

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Sear the meatballs for 5-7 minutes, flipping to brown all sides evenly, until the meatballs are cooked all the way through. Remove the meatballs to a plate. SAUCE: Add 2 tablespoons butter to the skillet along with the minced garlic and cook for 30 seconds, stirring so it doesn't burn. Add the flour and whisk.

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Add the oil. Once hot, add the meatballs to the skillet. Brown the meatballs for 10 minutes, turning them every minute, to cook evenly. Meanwhile, whisk 1/3 cup lemon juice, 4 egg yolks, chicken broth, and 1/2 teaspoon salt together. Pour the mixture over the meatballs and simmer another 3-5 minutes to thick the sauce.

OvenBaked Dill Meatballs

Greek Meatballs with Lemon and Dill Rice Ingredients For the meatballs 1 1/2 pounds ground beef (you can also use ground turkey) 1 egg 1/4 cup plain bread crumbs 2 Tbsp parsley (fresh or dried) 2 garlic cloves, minced zest of a lemon 1 tsp salt 1 tsp black pepper 1 tsp dried oregano For the rice . top of page. Home. Recipes.

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Set aside. Step 3. In a medium skillet, melt the butter over medium. Add the orzo, anchovies and ½ teaspoon each salt and pepper; stir until the orzo is golden, 2 to 4 minutes. Add 2½ cups water and bring to a boil over medium-high. Reduce to a simmer over medium-low, then add the meatballs in a single layer.

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Preheat oven to 375°F. Line a large rimmed baking sheet with a piece of parchment paper and mist with nonstick cooking spray. Evenly space the uncooked meatballs on the baking sheet. Bake in preheated oven for 18-22 minutes, or until meatballs are cooked through.

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To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes.

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Once the meatballs are in the air fryer basket, spray them with avocado oil. Air fry the meatballs at 375 degrees F for 12-15 min or until the internal temperature reaches 165 degrees F. Make the Lemon Dill Yogurt Sauce while the chicken meatballs are cooking. Combine all ingredients for the sauce in a small bowl.

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Heat the olive oil in a large skillet over high heat. Place the meatballs in the pan and cook for 3-4 minutes on each side or until browned. Pour the chicken broth and rice into the pan, along with 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, cover the pan and place it in the oven.

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Don't over mix or compact the meat. Cover and refrigerate for 1-2 hours. Scoop the meat mixture out into 1 1/2 inch sized balls, and roll smooth with your hands. Set on a platter. Put about 4 1/2 cups of water in a stock pot with a wide bottom. Bring the water to a boil, then set the meatballs in the water, one by one.

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In a separate large bowl, add the ground lamb, onion, garlic, mint, egg, lemon zest, dried oregano, cumin, coriander, pepper, and salt; add the hydrated breadcrumbs and mix until combined. Line a baking sheet with parchment paper; roll meat into 1" balls and place on the baking sheet; spray with avocado oil and convection bake for 15-20 mins.