• Preheat oven to 350º. Rinse the uncooked rice well in a colander, this is so the grains don't get sticky and mush while baking. Add the water and broth to a large sauce pan and heat on the stove.

  Meanwhile, finely chop the onion (keep 1/4 cup for the meatballs to the side!), bell peppers and mince the garlic. Place them in a casserole dish 12x8 inch or similar in size baking dish.
• Add the butter, a pinch of salt, pepper, uncooked rinsed rice, heated beef stock with water. Mix well until the butter is melted.
• Cover the baking dish with tin foil and place in the oven for 30 minutes. While rice is baking, prepare the meatballs. 

Meatballs

• In a large mixing bowl, add the ground beef or venison. Add in the leftover chopped onion, all the seasonings, egg, Worcestershire Sauce, breadcrumbs, crumbled feta. Mix well with hands, ensure the feta is evenly spread throughout.
• Heat oil in a skillet or heavy bottomed pan. Form meatballs into 1-1.5 inch balls and add to a plate. Once the oil is hot, add the meatballs into the hot skillet, you may need to cook two batches. 
• Turn the meatballs around the skillet to ensure all the sides are browned, about 4 minutes. Set the browned meatballs on a clean plate. Once they are all browned, carefully add them to the rice dish in the oven.
• Pull the rice out of the oven, uncover it, and nestle all the meatballs into the rice. Add in the extra water if needed ( 1/4 -1/3 cup only if all the liquid is absorbed and rice is still hard)
• Continue to cook for another 10-20 minutes or until rice is al dente. Oven temps will vary so please check on the meatballs and rice after 10 minutes. Once it's finished garnish with parsley, extra feta if you'd like and serve.