In a large bowl, mix rinsed rice, ground meat, dill, parsley, diced onion, salt, pepper, and lemon juice until well combined to prepare the filling.

Heat olive oil in a skillet over medium heat. Add diced onions and cook until translucent.

Rinse jarred grape leaves under cold water to remove brine. Lay them flat on a clean surface to prep.

Place a spoonful of filling at the base of each leaf. Fold in the sides and roll tightly from the bottom up to roll the leaves.

Arrange stuffed grape leaves seam-side down in a pot. Add enough water to cover halfway and drizzle with olive oil. Cover and simmer on low for 45-60 minutes until rice is tender.