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Close-up of juicy one-pot Greek meatballs with feta and herbs.

Easy One-Pot Greek Meatballs with Lemon Dill Rice

This recipe for one-pot Greek meatballs with lemon dill rice is an absolute winner. It's quick, easy, and packed with the vibrant tastes of Greek cuisine, perfect for busy weeknights. My unique twist: a luscious whipped feta cheese topping elevates this dish, teaching you to create an extraordinary main course in one pot.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs:
  • 1 1/4 pounds ground beef (90% lean is best for this recipe)
  • 1/4 cup breadcrumbs
  • 1 teaspoon dried oregano
  • 1/2 teaspoon lemon zest
  • 1 clove of garlic (minced)
  • 1 egg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 1/2 cups Village Harvest Arborio Rice
  • 3 1/2 cups chicken broth
  • kosher salt and pepper to taste
  • 2 zucchini (quartered lengthwise and cut into 1/2 inch thick slices)
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup fresh dill (minced)
  • 1 tablespoon of lemon juice

Equipment

  • Large bowl
  • Large, oven-safe skillet or Dutch oven
  • Oven

Method
 

Prepare the Meatballs
  1. In a large bowl, combine the ground beef, breadcrumbs, dried oregano, lemon zest, minced garlic, egg, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon of water. Mix these ingredients gently but thoroughly with your hands until everything is just combined. Avoid overmixing, as this can lead to tough meatballs. Shape the meat mixture into firm, uniform balls about 2-3 inches in diameter.
Brown the Meatballs and Start the Rice
  1. Preheat your oven to 350 degrees Fahrenheit. Heat the olive oil in a large, oven-safe skillet or Dutch oven over high heat on the stovetop. When the oil shimmers, carefully place the meatballs into the hot pan, ensuring you do not overcrowd it. Cook the meatballs for 3-4 minutes on each side, or until they are beautifully browned all over. This browning step is crucial for developing a rich, savory crust and locking in their juices.
  2. Once the meatballs are browned, pour the chicken broth and Village Harvest Arborio Rice into the pan around the meatballs. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper to the broth. Bring the mixture to a rolling boil on the stovetop. Once boiling, cover the pan tightly with a lid and carefully transfer it to the preheated oven.
Bake and Finish the Dish
  1. Bake the covered skillet in the oven for 25 minutes. The arborio rice will absorb the chicken broth, becoming wonderfully creamy and tender. The rice should look plump and have absorbed all the liquid, with a soft, slightly chewy texture.
  2. After 25 minutes, remove the pan from the oven. Carefully lift the lid and arrange the sliced zucchini evenly around the meatballs and rice. Cover the pan again and return it to the oven for an additional 5 minutes, or until the zucchini has cooked through and is tender-crisp. Adding the zucchini at this later stage prevents it from becoming mushy and ensures it retains some bite.
  3. Remove the pan from the oven for the final time. Stir in the fresh lemon juice and minced fresh dill into the cooked rice, allowing their vibrant aromas to infuse the dish. Arrange the halved cherry tomatoes artfully on top. Serve your delicious one-pot Greek meatballs immediately with a dollop of creamy whipped feta.

Notes

Serve immediately with a dollop of creamy whipped feta. Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. Reheat with a splash of broth if rice seems dry. Ensure the lid is tightly sealed during baking and don't overcrowd the pan when browning meatballs.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.