Greek-Style Beef Meatballs with Lemon Herb Rice and Honey-Glazed Carrots

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel and mince 2 cloves of garlic. Set half aside for the meatballs and half for the rice.

In a large bowl, combine 1 lb ground beef, 1/3 cup breadcrumbs, 1 large egg, half the minced garlic, 1 tsp dried oregano, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined.

Form the mixture into 12 evenly sized meatballs (about 2 tbsp each) and place on the prepared baking sheet.

Bake the meatballs for 15-18 minutes, until cooked through and internal temperature reaches 160°F (71°C).

While meatballs are baking, rinse 1 cup rice under cold water until water runs clear. In a medium saucepan, combine rice, remaining minced garlic, and 2 cups water with 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

Peel 1 lb carrots and cut them into 1/4-inch diagonal slices.

In a medium skillet, bring 1/2 cup water to a simmer over medium heat. Add sliced carrots and cook for 5-7 minutes until tender-crisp.

Drain any remaining water from the carrots. Return the skillet to medium heat and add 1 tbsp butter and 2 tbsp honey. Stir to coat the carrots and cook for 2-3 minutes until glazed. Season with a pinch of salt.

Chop 2 tbsp fresh parsley. Once rice is done, fluff with a fork and stir in 1 tbsp lemon juice and the chopped parsley.

Dice 1/2 cucumber into small cubes.

In a large bowl, combine 4 cups spring mix, 1/3 cup crumbled feta cheese, and the diced cucumber.

In a small bowl, whisk together 2 tbsp olive oil and 1 tbsp red wine vinegar with a pinch of salt and pepper. Drizzle over the salad and toss gently.

To serve, divide the lemon herb rice among plates, top with meatballs, and add honey-glazed carrots and spring mix salad on the side. Drizzle remaining 1 tbsp olive oil over the meatballs if desired.