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A delicious serving of one-pot Greek meatballs, simmered in a rich tomato sauce with feta and fresh herbs, ready to enjoy.

One-Pot Greek Meatballs with Creamy Arborio Rice (Risotto Style)

Experience the ease of a flavorful, creamy One-Pot Greek Meatballs dish. Juicy ground beef meatballs meet Arborio rice, cooked risotto-style, infused with bright Mediterranean flavors and fresh dill. Minimal cleanup, maximum taste, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/4 pounds ground beef (90% lean)
  • 1/4 cup breadcrumbs
  • 1 teaspoon dried oregano
  • 1/2 teaspoon lemon zest
  • 1 clove garlic (minced)
  • 1 egg
  • 1 teaspoon kosher salt (for meatballs)
  • 1/4 teaspoon black pepper (for meatballs)
  • 1 tablespoon olive oil
  • 1 1/2 cups Village Harvest Arborio Rice
  • 3 1/2 cups chicken broth
  • 1/2 teaspoon kosher salt (for rice)
  • 1/4 teaspoon black pepper (for rice)
  • 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 lemon juice

Equipment

  • Large bowl
  • Large skillet or Dutch Oven (with tight-fitting lid)
  • Meat thermometer (optional, for safety)

Method
 

Prep 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 until thoroughly combined.
  2. Shape the meat mixture into balls that are 2-3 inches in diameter.
Preheat
  1. Preheat the oven to 350 degrees Fahrenheit (175°C).
Brown the Meat
  1. Heat the olive oil in a large skillet or Dutch Oven over high heat. Place the meatballs in the pan and cook for 3-4 minutes on each side or until beautifully browned. They do not need to be cooked through at this stage.
The Rice & Simmer
  1. Carefully pour the chicken broth and Arborio Rice into the pan around the browned meatballs. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper. Ensure the rice is mostly submerged in the liquid.
  2. Bring the mixture to a boil on the stovetop, then cover the pan tightly with a lid and place it directly into the preheated oven.
Bake Phase 1
  1. Bake for 25 minutes or until the rice has absorbed almost all the liquid.
Add Veggies
  1. Remove the pan from the oven. Place the zucchini slices evenly into the pan, nestled among the meatballs and rice.
  2. Cover the pan again and return it to the oven for an additional 5 minutes or until the zucchini has cooked through to a tender-crisp texture.
Finish & Serve
  1. Remove the pan from the oven. Stir the fresh lemon juice and minced fresh dill into the creamy rice.
  2. Arrange the halved cherry tomatoes on top. Serve immediately and enjoy your beautiful One-Pot Meal.

Nutrition

Calories: 620kcalCarbohydrates: 65gProtein: 45gFat: 22gSaturated Fat: 10gCholesterol: 160mgSodium: 850mgPotassium: 550mgFiber: 4gSugar: 2gVitamin A: 8IUVitamin C: 15mgCalcium: 4mgIron: 20mg

Notes

For tender meatballs, avoid over-mixing and keep them in the pan to infuse the rice with flavor. Arborio rice is crucial for creaminess; do not substitute. To enhance texture, give the rice a good stir after baking to release additional starch. When reheating leftovers, add a splash of broth or water to maintain creaminess.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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