Beef Keftedes with Lemon Rice

• 170 g raw lean ground beef — Raw 90% lean ground beef
• 55 g dry basmati rice, rinsed — Dry basmati rice
• 30 g (2 tbsp) — Plain nonfat Greek yogurt
• 15 g — Plain panko breadcrumbs
• 35 g, finely grated — Raw yellow onion
• 8 g, chopped — Fresh spearmint leaves
• 15 g (1 tbsp) — Fresh lemon juice
• 4 g, finely grated — Raw garlic
• 0.8 g (about 1/2 tsp) — Dried oregano leaves
• 0.5 g (about 1/4 tsp) — Ground cumin
• 6 g (about 1 1/4 tsp) — Extra-virgin olive oil
• 0.7 g (about 1/4 tsp) — Fine salt

Method

1. 1Cook the lemon riceAdd rinsed rice, 100 g water, and 0.2 g salt to a wide lidded skillet. Bring to a boil, cover, simmer on low for 12 minutes.12 minLook for: This cooking stage is complete and the food is ready for the next action.
2. 2Rest covered for 5 minutesRest covered for 5 minutes. Fold in 8 g lemon and transfer to a bowl.5 minLook for: Rice is tender and fluffy with separate grains and no liquid at the skillet bottom.Safety: Keep the lid closed during simmering and lift it away from your face.
3. 3Shape and cook six keftedesMix beef, panko, onion, half the mint, 2 g garlic, oregano, cumin, and 0.3 g salt; shape six meatballs.Look for: The mixture is even and ready for the next action, with no dry pockets.Safety: Wash hands after raw beef and verify every meatball reaches 160°F.
4. 4Heat oil in the skilletHeat oil in the skillet and cook 9 to 11 minutes, turning every 2 minutes.13 min · 160°FLook for: Keftedes are evenly browned, firm at the center, and reach 160°F.
5. 5Rest and serveRest keftedes for 5 minutes so the texture can settle before the next action.7 minLook for: The full resting or chilling time is complete.
6. 6Stir yogurt with remaining 7 g lemonStir yogurt with remaining 7 g lemon, 2 g garlic, 0.2 g salt, and remaining mint; serve all six with lemon rice and sauce.Look for: The meatballs stay juicy, rice remains fluffy, and the yogurt sauce is smooth and bright.Safety: Use clean utensils for cooked meatballs and keep yogurt below 40°F until serving.