Ingredients
1/2
cup Progresso™ plain panko crispy bread crumbs
1/4
cup milk
1
lb ground beef (at least 90% lean)
1/4
cup finely chopped red onion
1
teaspoon finely chopped garlic
3
tablespoons finely chopped fresh Italian (flat-leaf) parsley
2
tablespoons finely chopped fresh mint
1
teaspoon salt
1
egg
2
teaspoons vegetable oil
1
cup uncooked long-grain white rice
2
cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
2
teaspoons fresh lemon juice
1
cup halved cherry tomatoes
1/2
cup crumbled feta cheese (2 oz)
1/2
teaspoon finely grated lemon zest
Preparation
In small bowl, mix bread crumbs and milk; let stand 5 minutes. In large bowl, mix beef, bread crumb mixture, onion, garlic, 2 tablespoons of the parsley, the mint, salt and egg. Shape mixture into 18 (1 3/4-inch) meatballs.
In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add meatballs; cook 10 to 15 minutes, gently turning occasionally, until well browned on all sides. Transfer to plate, and wipe out skillet.
In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Add rice; stir 1 minute. Add broth and lemon juice; heat to simmering. Add meatballs; reduce heat to medium-low. Cover; cook 14 to 17 minutes or until meatballs are thoroughly cooked and no longer pink in center (165°F) and rice is tender.
Top skillet with tomatoes, feta cheese, lemon zest and remaining 1 tablespoon parsley.
