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One Skillet Greek Meatballs and Lemon Rice. Quick, easy, colorful, and delicious! Pan seared meatballs made with herbs, shallots, garlic, and spices are cooked together with buttery, lemon-toasted rice pilaf. These skillet meatballs are finished with garlic tahini and a generous scoop of Tzatziki sauce. A Greek-inspired dinner that’s SO GOOD – everyone will love it!
Every year around this time, I crave Greek-inspired dishes. Basically, if I can think of a dish that can be served with Tzatziki, I’m all in. Since we’re all fans of a good meatball dish (they’re always a crowd-pleaser), I came up with the idea of skillet meatballs packed with fresh spring herbs and spices, then paired with bright, lemony rice. It’s fresh, flavorful, and feels just right for the season.
The flavors sounded really nice together, so I asked my cousin Abby about the idea. She quickly agreed that I should indeed make some herby garlic meatballs, so I did just that!
Isn’t it crazy, I used to think meatball dishes were not for me. I’m so happy I finally gave them a try!
I really wanted to keep the recipe simple and not overcomplicate it. This is simply an easy yet delicious skillet and rice dinner!
The meatballs are filled with fresh springtime herbs. We love basil and dill, and I added the yummiest mix of spices. The recipe came together quickly, and ended up being so delicious!
I chose to use ground lamb mixed with ground chicken to make my meatballs. You can use beef, chicken, or lamb. My mom prefers either all beef or all chicken, but my oldest brother loves when I use lamb. He says it is his favorite. Use what you know you will enjoy the most! Create a recipe you’ll love!
Now, let’s talk about the details
Ingredients
- ground beef or lamb (or a mix)
- shallots
- garlic
- an egg
- panko bread crumbs
- basil leaves
- dill
- smoked paprika
- cumin
- chipotle chili powder
- salt and black pepper
- salted butter
- orzo
- rice
- lemon juice
For serving
- sesame seeds
- Tzatziki sauce
- garlic tahini
Special Tools
A Dutch oven, sauté pan, or skillet with a lid. Just make sure you pan has a lid.
Steps
Step 1: Mix the meatballs
To make the meatballs, use whatever type of ground meat you enjoy most. Mix the meat with a small chopped shallot, garlic, an egg, panko breadcrumbs, fresh basil, dill, smoked paprika, cumin, chipotle, salt, and pepper.
I like to use my hands to mix this all up!
Step 2: cook the meatballs
Next, use a big skillet or saute pan with a tight lid to sear the meatballs until they are browned all over.
The fat in the meat should render and help brown the meatballs beautifully! But you’ll need a little oil at first, I would just use a little butter.
Step 3: add the rice
Next, add the 4 tablespoons of butter, then add dry orzo and dry rice. I love to use jasmine or basmati rice.
Using a combination of pasta and rice makes this more like a Rice-A-Roni or a rice pilaf bake. It’s such a nice addition. It’s perfect if you have an almost empty box of orzo just sitting in the pantry waiting to be used. Something I always seem to have.
Allow the rice and orzo to toast a bit. Now add water and fresh lemon juice. Cover and let everything cook for a bit. The meatballs will finish cooking with the rice. It works out so well!!
Step 4: serve
To serve, I love to make a lemon garlic tahini. It’s simply tahini mixed with lemon juice, garlic, and toasted sesame seeds. If necessary, add a little water to thin this out.
Don’t forget my beloved tzatziki sauce!! Oh, and I always add fresh basil with a sprinkle of sea salt. Delish! This dish is healthy and full of the yummiest flavors!
Looking for other skillet dinners? Here are my favorites:
One Skillet Louisiana Style Chicken and Rice
One Skillet White Chicken Chili Bake
Lemon Butter Dijon Chicken and Orzo with Feta Sauce.
Broccoli Cheddar Chicken and Rice Casserole
Lastly, if you make this One Skillet Greek Meatballs and Lemon Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Greek Meatballs and Lemon Rice
Servings: 6
Calories Per Serving: 557 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds ground beef or lamb (or a mix)
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 1 egg
- 1/2 cup panko bread crumbs
- 1/2 cup fresh basil leaves
- 1/4 cup fresh chopped dill
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chili powder
- salt and black pepper
- 4 tablespoons salted butter
- 1/2 cup dry orzo
- 1 cup rice
- 1/3 cup lemon juice
- sesame seeds, tzatziki, and tahini for serving
Instructions
- 1. Add the meat, shallot, garlic, egg, panko, basil, dill, paprika, cumin, chipotle, salt, and pepper to a bowl. Mix until just combined. Roll the meat into tablespoon-size balls (14-15 meatballs).2. Heat a large skillet or Dutch oven over medium-high heat. Add the meatballs and sear until crisp on all sides, 5-8 minutes.3. Add the butter, orzo, and rice. Cook until the rice is toasted. Add 3 cups of water and the lemon juice. Season with salt and pepper. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes. Turn the heat off and allow to cook another 10-15 minutes or until the meatballs are cooked through.4. Serve the meatballs and rice topped with tahini, tzatziki, and fresh basil. Sometimes I like to add avocado too!
This post was originally published on April 9, 2025
This was delish and came together surprisingly quickly! I was a little hesitant to make meatballs on a weeknight with a busy family, but delighted with how easy this recipe was and how it hit the spot as mediterranean dishes usually do for us in the spring – be sure to serve with the tzaziki as that rounded it out perfectly. Thanks for another winner, Tieghan!
Thanks a lot, Holly! I appreciate you making this recipe and your comment, love to hear it turned out well!🌼
After reading comments, I did not cook the rice with the meatballs so the meatballs would stay crispy. I served this dish with homemade tzatziki sauce and a little feta on the side. 😉 I will be keeping this recipe for my binder, and next time I’ll double the meatballs. They were very good! I would also enjoy serving this with pita bread.
Hey Leslie,
Thank you so much! I am thrilled to hear this recipe turned out nicely for you! Thanks for giving it a try!
This was a huge hit! We cooked the rice/orzo mix in chicken broth, and removed the meatballs for the first half of that process and they kept their nice crunchy texture exterior.
Hey Kristen,
Happy Monday!! I appreciate you trying this recipe and taking the time to comment, so glad it was enjoyed!!
Fantastic! So full of flavor, so easy. I will be making this again and again. I used just 1 lb. of lamb and one cup of rice with 2 cups of water, since there are just two of us and I am gluten-free. It turned out perfectly. We had plenty of leftovers for a second meal. Thanks for another winner!
Hi Latia,
Happy Sunday! I’m thrilled to hear this recipe turned out well for you, thanks a lot for making it! xx
Turned out perfect! Since my quantity of meat was slightly more, I made minor edits to the recipe: switched the 3 cups of water with chicken broth, increased the spice level by half a teaspoon, added a teaspoon of Italian seasoning, one more egg and a quarter cup of panko. I would marry me if I could.
Hey there,
Fantastic! Thanks so much for making this recipe, I’m so glad to hear it turned out nicely for you! Happy Friday!!
Completely zaps meatball flavor leaving them in water for 20 minutes after already being cooked
Hi there,
Sorry to hear this recipe was not enjoyed. Please let me know if there is anything that I can help with!
This was so delicious. I wasn’t sure about making lamb for the first time but all the flavors combined were amazing. I made the HBH recipe for homemade pita bread with it and it was perfect.
Thanks so much, Annie:) Love to hear this dish turned out well for you, I appreciate you making it! Have a great Thursday!
Made this tonight! It was a nice change for us and it was easy and delicious!!
Thank you!
Thanks so much, Jane! So glad to hear this recipe turned out nicely for you:) Thanks for making it!
Are you meant to leave the meatballs in the rice etc with the water? Or take them out
Hi Amie,
You can leave the meatballs in the dish:) Please let me know if you have any other questions! xx
I’m finding myself with a stove on the fritz… thoughts on converting this to an instant pot recipe??
Thought I could do the meatballs on the saute setting, but what about the rice/orzo?
Hi Whitney,
So sorry, I have not tested that with this recipe. Here are some other suggestions for you:
https://fett-weg.today/garlic-butter-chicken-meatballs/%3C/a%3E%3Cbr /> https://fett-weg.today/crockpot-greek-chicken-meatballs/%3C/a%3E%3Cbr /> https://fett-weg.today/buffalo-chicken-meatballs/%3C/a%3E%3Cbr /> I hope this helps!
Hi, just wondering what is the benefit of using both rice and orzo instead of picking one? I made a variation of this but used only orzo as it’s what I had on hand and wanted to understand how the dish would be improved when I add rice next time I make it (texture/flavor/etc).
Hi Elizabeth,
I like the texture of using both. Using a combination of pasta and rice makes this more like a Rice-A-Roni or a rice pilaf bake. It’s such a nice addition. It’s perfect if you have an almost empty box of orzo just sitting in the pantry waiting to be used. Something I always seem to have. Please let me know if you have any other questions!
Hiya! In your IG stories your tahini was a bit more jazzed up. Not seeing that in this current version. Could you share those additions??
Hi Trudy,
It’s simply tahini mixed with lemon juice, garlic, and toasted sesame seeds. If necessary, add a little water to thin this out. I hope you love this recipe!!
Just about to make this recipe and I am a bit confused at the instruction to turn the heat off and allow the meatballs to cook through. It sounds like an oxymoron. Will there be enough head when turned off to allow the meatballs to still get cooked through?
Hi Lori,
Your dish will be covered and the meatballs have already had plenty of cooking time, so you shouldn’t have any issues. Please let me know if you have any other questions! xx
Loved the meatballs so much! My kids couldn’t get enough. The orzo/rice mix was quite bland, though. I think next time I would try and sauté some onions with similar spices from the meatballs to incorporate into the orzo/rice mixture!
Thanks so much, Anna! So glad the meatballs were such a hit! Let me know if you make again:)
I made this for my daughter and son-in-law. They both loved it! The only thing I changed was that I did not add orzo as I am gluten free. And one of these days I will remember to take a photo for you!
Hi Leah,
Wonderful! Thank you so much for making this recipe and your comment, so glad it was a winner! Have the best weekend:)
I can not wait to try another one of your simple, yet sophisticated dinners.
I was wondering if it would be OK to swap the amounts of rice and orzo without altering the cooking time or flavor profile. I am running low on rice!
Thanks
Hi Tina,
I haven’t tried this, but my guess is that it would turn out just fine for you. I hope you love this recipe!
Can I double this recipe and cook it in my larger Dutch oven dish? Do you think it will cook the same?
Hey Sara,
Sure, I bet that would work nicely for you! I hope you love this recipe, please let me know if you give it a try!