Easy One-Pot Greek Meatballs with Lemon-Dill Rice

Imagine a weeknight where dinner is both incredibly flavorful and surprisingly easy to clean up. That’s exactly what you get with this One-Pot Greek Meatballs recipe. We’re talking savory Greek meatballs nestled in a bed of fluffy, fragrant lemon-dill rice, all cooked together in a single pot. Forget complicated recipes and mountains of dishes. This foolproof meal is perfect for beginner cooks and busy families alike. Get ready to enjoy the delicious simplicity of these Greek meatballs!

Why You’ll Love This One-Pot Greek Meatballs

Recipe

This recipe for One-Pot Greek Meatballs with Lemon-Dill Rice isn’t just about convenience; it’s about infusing incredible flavor into a simple dish.

One-pot convenience: This recipe minimizes cleanup by cooking everything together in one pot. Less time washing dishes means more time enjoying your delicious Greek meatballs.

Flavorful and healthy: The combination of savory Greek meatballs with the fresh flavors of lemon and dill creates a dish that’s both satisfying and wholesome. It’s a great way to enjoy a balanced meal.

Quick and easy: Ready in under an hour, this is the perfect meal for busy weeknights. No complicated steps or lengthy cooking times required.

Family-friendly: This meal is a guaranteed crowd-pleaser that everyone will enjoy. Even picky eaters will love the delicious combination of flavors and textures.

Ingredients Needed

• 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

Ingredient Notes & Substitutions

Here are some helpful notes and substitution ideas to customize your One-Pot Greek Meatballs with Lemon-Dill Rice.

Ground Beef: I recommend using 90% lean ground beef. It provides the best flavor without making the dish too greasy. If you opt for a leaner option, consider adding an extra tablespoon of olive oil to the meatball mixture to maintain moisture.

Arborio Rice: Arborio rice is key for achieving that creamy texture we want in this dish. While you could technically use plain rice, the texture won’t be the same. Long-grain rice can be used as a substitute, but be aware that the dish will have a different consistency. More information about arborio rice can be found online.

Breadcrumbs: If you’re gluten-free, simply use gluten-free breadcrumbs. For a crispier meatball, try using panko breadcrumbs instead.

Vegetables: If you don’t have zucchini on hand, cucumbers, bell peppers, or even spinach can be great substitutes. For a low-carb option, consider using cauliflower rice in place of Arborio rice.

Herbs: If fresh dill isn’t available, you can use dried dill. Fresh parsley or oregano also work well to provide that fresh, herbaceous flavor. For detailed information, you might find this herb identification guide helpful.

How to Make One-Pot Greek Meatballs

Let’s get cooking! Follow these simple steps to create your delicious One-Pot Greek Meatballs with Lemon-Dill Rice.

Prepare the Meatballs

In a bowl, combine all the meatball ingredients along with 1 tablespoon of water. Gently mix until just combined. The mixture should feel moist and slightly sticky but not overworked. Shape the meat mixture into 2-3 inch diameter balls.

Brown the Meatballs

Preheat your oven to 350 degrees F (175 degrees C). Heat olive oil in a large Dutch oven over medium-high heat. Add meatballs and cook for 3-4 minutes per side, until browned. You should hear a lovely sizzling sound as the meatballs brown, creating a flavorful crust on all sides.

Toast the Rice

Add the Arborio Rice to the Dutch oven and toast for 2-3 minutes until lightly golden and fragrant, stirring constantly. You’ll notice a subtle nutty aroma as the rice toasts, which adds depth to the final dish.

Add Broth and Bake

Pour chicken broth into the pot, add salt and pepper to taste. Bring to a boil, then cover tightly with a lid and transfer to the preheated oven.

Bake

Bake for 25 minutes, or until the rice has absorbed most of the liquid and is tender. The rice should be fluffy and slightly creamy, with most of the liquid absorbed.

Add Zucchini

Place the zucchini slices into the pot, cover, and return to the oven for an additional 5 minutes, or until zucchini is tender-crisp. The zucchini should be tender but still have a slight bite to it.

Finish and Serve

Remove from oven. Stir in lemon juice and fresh dill. Top with halved cherry tomatoes. Serve immediately, and enjoy the bright aroma of lemon and dill as you dig in.

Stovetop Version

Prefer to cook on the stovetop? Here’s how to adapt this recipe.

Browning Meatballs: Follow the same steps for browning the meatballs in a large skillet or Dutch oven.

Cooking Rice and Vegetables: After browning the meatballs, add the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Add the zucchini during the last 5 minutes of cooking.

Important Note: Stir occasionally to prevent the rice from sticking to the bottom of the pan. Ensure sufficient liquid is added to cook the rice fully. You may need to add a little more broth if the rice is drying out too quickly.

Pro Tips & Troubleshooting

Here are some tips and tricks to ensure your One-Pot Greek Meatballs are a success.

Pro Tips

• Baking the meatballs in the oven results in less mess and more even cooking.
• Use an 85-90% lean ground beef for the best flavor and texture. Too lean and the meatballs may be dry.
• Don’t overmix the meatball mixture, which can result in tough meatballs.
• Toasting the rice before adding the broth enhances its flavor and prevents it from becoming mushy.
• Make sure the Dutch oven lid is tightly sealed to trap the steam and cook the rice evenly.
• Add the zucchini towards the end of the cooking time to prevent it from becoming overcooked and mushy.

Common Mistakes to Avoid

• Using too much breadcrumbs in the meatball mixture can make them dense.
• Overcooking the rice can result in a mushy texture.
• Not using enough liquid when cooking the rice on the stovetop can cause it to burn.
• Adding the zucchini too early will result in it becoming overcooked and soggy.

Serving & Storage

Here are some ideas for serving and storing your One-Pot Greek Meatballs with Lemon-Dill Rice.

Serving Ideas

• Serve with a chopped Greek salad on the side.
• Garnish with extra fresh dill and a lemon wedge.
• A dollop of plain Greek yogurt or tzatziki sauce complements the flavors beautifully.
• Pair with a light and refreshing white wine.

Storage and Make-Ahead

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For longer storage, freeze the meatballs and rice separately in freezer-safe containers for up to 2 months.
• To reheat, thaw in the refrigerator overnight and then reheat in the microwave or oven.
• The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking.

Conclusion

This One-Pot Greek Meatballs recipe with Lemon-Dill Rice is a testament to how simple cooking can deliver incredible flavor. The one-pot method makes cleanup a breeze, and the addition of fresh herbs and vegetables ensures a well-rounded and satisfying meal. The feta cheese adds a unique and delicious twist that elevates this dish. If you enjoy easy recipes, you might like my recipe for cozy chicken parmesan soup! I hope you enjoy making and sharing this recipe as much as I do. Print this recipe out, share it with your friends, and get cooking!

FAQ

Here are some frequently asked questions about this recipe.

What type of ground beef is best for these meatballs?

90% lean ground beef is recommended for the best balance of flavor and texture. It prevents the meatballs from being too greasy while still providing enough fat for moisture.

Can I use a different type of rice?

Arborio rice is recommended for its creamy texture. While other types of rice can be used, the texture and cooking time will vary. Long-grain rice is a possible alternative.

What vegetables can I substitute for the zucchini?

Other vegetables like cucumbers, bell peppers, or spinach can be used as substitutes for zucchini. The cooking time may need to be adjusted depending on the vegetable.

Can this be made ahead of time?

Yes, the meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking. The entire dish can also be made ahead and reheated, but the texture of the rice might be slightly softer.

How should this be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Can this be cooked on the stovetop instead of the oven?

Yes, follow the instructions in the “Stovetop Version” section for an alternative cooking method.

What size Dutch oven should I use?

A 5-6 quart Dutch oven is recommended for this recipe. This size provides enough space for all the ingredients to cook evenly. Many soup recipes also call for a dutch oven, like my best tomato soup recipe.