Meatballs  In a large bowl, combine ground meat, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs. Heat olive oil in a skillet over medium heat until hot and rippling. Add meatballs in a single layer and brown on each side. No need to cook through. Scoop meatballs out of skillet onto a paper towel-lined plate and return skillet to medium heat, wiping out excess grease, except for a  tiny bit for rice. 

Rice  Add rice to skillet and cook 1-2 minutes, stirring constantly, until edges of rice start to turn translucent. Add garlic and salt (to taste) and cook another minute. Stir in broth, lemon juice, and lemon zest and bring mixture to a simmer. Gently nestle the meatballs back into the rice mixture and cover skillet. Reduce heat to low and cook until rice is tender and meatballs are cooked through, about 18-20 minutes.

Remove skillet from heat and let sit, covered, 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately.