One Skillet Greek Meatballs and Lemon Rice – Quick, easy, vibrant, and absolutely delicious! These pan-seared meatballs are loaded with herbs, shallots, garlic, and spices, then cooked right alongside a buttery, lemon-infused rice pilaf. To finish, they’re drizzled with garlic tahini and topped with a big scoop of cool Tzatziki sauce. A Greek-inspired meal that’s seriously irresistible—everyone will go crazy for it!
Every year when spring rolls around, I start craving Greek flavors. Honestly, if a dish can be paired with Tzatziki, I’m totally on board. And since meatballs are always a hit (who doesn’t love them?), I decided to whip up a skillet version packed with fresh spring herbs and spices, served with bright, lemony rice. It’s fresh, full of flavor, and just perfect for the season.
The combo sounded so good that I ran it by my cousin Abby. She immediately agreed—herby garlic meatballs were a must. So, I got to work!
Funny enough, I used to think meatball dishes weren’t for me. But now? I’m so glad I gave them a chance!
I kept this recipe super simple—no overcomplicating things here. Just an easy, flavorful skillet dinner with rice!
The meatballs are loaded with fresh spring herbs. We’re big fans of basil and dill, and I mixed in the most delicious blend of spices. The whole dish came together quickly and turned out so tasty!
For the meatballs, I went with a mix of ground lamb and chicken, but you can use beef, chicken, or lamb—whatever you like best. My mom leans toward all beef or all chicken, while my oldest brother swears by lamb (his favorite!). Just pick what you love and make it your own.
Now, let’s get into the details…
Ingredients
- Ground beef or lamb (or a combo)
- Shallots
- Garlic
- An egg
- Panko breadcrumbs
- 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 your pan has a cover!
Steps
Step 1: Mix the meatballs
For the meatballs, use your favorite ground meat. Combine it with a finely chopped shallot, garlic, an egg, panko breadcrumbs, fresh basil, dill, smoked paprika, cumin, chipotle, salt, and pepper.
I like to get my hands in there and mix everything together—it’s the best way!
Step 2: Cook the meatballs
Grab a large skillet or sauté pan with a tight-fitting lid. Sear the meatballs until they’re nicely browned all over.
The fat from the meat will help them brown beautifully, but you’ll need a little oil to start—I just use a bit of butter.
Step 3: Add the rice
Next, toss in 4 tablespoons of butter, then add dry orzo and dry rice (I love jasmine or basmati).
Using both pasta and rice gives it a Rice-A-Roni or pilaf vibe—such a great twist. It’s also perfect for using up that almost-empty box of orzo sitting in your pantry (which, let’s be honest, I always seem to have).
Let the rice and orzo toast for a minute, then pour in water and fresh lemon juice. Cover and let everything cook together. The meatballs will finish cooking right along with the rice—it works perfectly!
Step 4: Serve
For serving, I whip up a quick lemon garlic tahini—just tahini mixed with lemon juice, garlic, and toasted sesame seeds. If it’s too thick, a splash of water thins it out.
And don’t forget the Tzatziki! Oh, and I always top it with fresh basil and a sprinkle of sea salt. So good! This dish is healthy, packed with flavor, and just downright delicious.