Greek Meatballs over Lemon Dill Risotto

We love risotto. And we love the beautiful flavors of greek food. This recipe is a new family favorite, it was soooo good and will be in the regular rotation of meals for sure. This recipe was adapted from Dinner at the Zoo.

1 lb ground beef
1/4 cup breadcrumbs
1 tsp oregano
1 clove minced garlic
1 egg
1 tsp salt
1/4 tsp black pepper
1 tsp olive oil
1 1/2 cups arborio rice
3 1/2 cups chicken broth
salt and pepper to taste
1 large zuchinni (sliced and quartered)
1/2 cup cherry tomatoes (halved)
1/2 tsp dill
1 tbsp lemon juice

Heat oven to 350. In a bowl combine the ground beef, breadcrumbs, oregano, minced garlic, egg, salt and pepper. Form the mixture into meatballs. In an oven safe skillet heat the olive oil over medium heat. Brown the meatballs on each side and remove. Place the arborio rice and chicken broth into the skillet and bring to a boil, if you have room in your skillet add the meatballs, cover and place in the oven. If you do not have room, cover the rice and chicken broth and place in the oven the place your meatballs in a small baking dish and place in the oven as well. Bake for 25 minutes. Remove the meatballs and risotto from oven. Stir the zucchini into the risotto, cover and place back in the oven for 5 minutes. Remove again and stir in tomatoes, dill and lemon juice then place back in the oven for 5 more minutes. Remove and serve the risotto topped with the meatballs.