1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the ground pork, minced garlic, fresh thyme leaves, crushed fennel seeds, salt, black pepper, breadcrumbs, and beaten egg. Mix well until all ingredients are evenly incorporated.
3. Shape the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
4. On another baking sheet lined with parchment paper, combine the eggplant, carrot, and green beans. Drizzle with olive oil and sprinkle with fresh oregano leaves, salt, and pepper. Toss until the vegetables are coated evenly.
5. Bake the vegetables and meatballs in the preheated oven for about 25 minutes or until the vegetables are tender and slightly caramelized and meatballs are cooked thoroughly.
6. While the meatballs and vegetables are cooking, prepare the zesty lemon rice. Rinse the rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil. Add the rinsed rice, lemon zest, lemon juice, butter, and salt. Stir, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is cooked and fluffy. Fluff the rice with a fork.
7. Once the meatballs, rice, and vegetables are ready, serve the Thyme and Fennel Seed Pork Meatballs with Zesty Lemon Rice and Herb-Roasted Eggplants, Fennel, and Oregano together on a plate.

Enjoy this flavorful and herb-infused dish with the succulent pork meatballs, zesty lemon rice, and the combination of roasted eggplants, carrots and green beans. Option to serve with freshly steamed artichokes and aioli/ mayonnaise.