Get rolling with these Greek lamb meatballs that are cooked to golden loveliness with fluffy, lemony rice. It all gets nicely perked up with the fresh scent of dill and a side spoonful of punchy tzatziki. It's a one-pan hit that deserves a repeat, or two.
Combine panko breadcrumbs, 40ml (2 tablespoons) water, mince, cumin, ½ teaspoon sea salt flakes and black pepper in a bowl and mix to combine. Shape into 8 meatballs.
Heat ½ the oil in a frypan over medium-high heat. Add meatballs and cook, turning occasionally, for 5–6 minutes or until caramelised.
Dissolve stock cube in 310ml (1¼ cups) boiling water. Peel and slice onion into half-moons. Peel and crush garlic.
Add onion to frypan with meatballs and sprinkle with salt. Cook, stirring occasionally, for 2–3 minutes or until onion has softened and started to caramelise. Add garlic and stir for 30 seconds or until fragrant.
Add rice and stock and bring to the boil. Cover frypan with a lid and reduce heat to low. Cook for 17-20 minutes or until rice is tender and cooked through. Remove from heat and set aside, covered, for 5 minutes.
Roughly chop dill. Zest lemon and cut into wedges. Stir lemon zest, dill and baby spinach leaves through rice and meatballs. Dress salad leaves with your favourite dressing. Serve meatballs and rice with salad, tzatziki and lemon wedges.