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A vibrant close-up of One-Pot Greek Meatballs simmered in tomato sauce, garnished with fresh dill and feta.

One-Pot Greek Meatballs with Lemony Dill Rice

Enjoy tender Greek meatballs infused with mint and red onion, served over creamy, lemon-dill Arborio rice. This one-pot meal offers convenience and vibrant Mediterranean flavors, making it an easy yet impressive dish for any night.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Dish
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the meatballs:
  • 1 ¼ pounds ground beef (90% lean is best for this recipe)
  • ¼ cup breadcrumbs
  • 1 teaspoon dried oregano
  • ½ teaspoon lemon zest
  • 1 clove garlic (minced)
  • 1 egg
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup finely grated red onion (estimated, for unique twist)
  • 2 tablespoons fresh mint (minced, estimated, for unique twist)
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 1 ½ cups Village Harvest Arborio Rice
  • 3 ½ cups chicken broth
  • ½ teaspoon kosher salt (for rice)
  • ¼ teaspoon black pepper (for rice)
  • 2 zucchini (quartered lengthwise and cut into 1/2 inch thick slices)
  • ½ cup cherry tomatoes (halved)
  • ¼ cup fresh dill (minced)
  • 1 tablespoon lemon juice

Equipment

  • 10-12 inch oven-safe skillet
  • 4-5 quart Dutch oven
  • large mixing bowl
  • grater
  • Measuring cups and spoons

Method
 

Meatball Preparation
  1. In a large bowl, combine the ground beef, breadcrumbs, dried oregano, lemon zest, minced garlic, egg, kosher salt, black pepper, finely grated red onion, fresh mint, and 1 tablespoon of water. Mix until just thoroughly combined, being careful not to overmix. Shape the mixture into balls, about 2-3 inches in diameter.
Preheat Oven
  1. Preheat your oven to 350 degrees F (175 degrees C).
Browning Meatballs
  1. Heat the olive oil in a large oven-safe skillet over high heat. Once shimmering, carefully place the shaped meatballs into the hot pan. Cook them for 3-4 minutes on each side to brown them beautifully and develop a golden crust.
Adding Rice and Broth
  1. With the meatballs still in the pan, pour in the chicken broth and Arborio rice. Stir in 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Bring the entire mixture to a boil.
Baking the Rice
  1. Immediately cover the pan with a tight-fitting lid or foil, and transfer it to your preheated oven. Bake for 25 minutes until the rice has absorbed the liquid and is tender and creamy.
Searing Zucchini (The Unique Twist)
  1. Remove the pan from the oven. Carefully scoop the meatballs and rice out into a separate bowl and set them aside. Return the empty pan to the stovetop over medium-high heat. Add the quartered zucchini slices and sear them for a few minutes, until they’re slightly charred and tender-crisp. Gently stir the seared zucchini back into the bowl with the rice and meatballs.
Finishing Touches
  1. Finally, stir the fresh lemon juice and minced fresh dill into the rice and meatball mixture. Arrange the halved cherry tomatoes artistically on top. Serve immediately and enjoy!

Nutrition

Calories: 480kcalCarbohydrates: 55gProtein: 25gFat: 12gSaturated Fat: 5gCholesterol: 75mgSodium: 670mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 150IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

For best results, use 85-90% lean ground beef for tender meatballs and avoid overmixing. Ensure a tight-fitting lid during rice baking for creamy Arborio rice. Sear zucchini separately for enhanced flavor and texture. This dish keeps well refrigerated for 3-4 days or frozen for 2-3 months. Reheat gently with broth. Garnish with lemon, dill, or feta.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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