One Pot Zucchini Feta Orzo with Herby Meatballs

This one pot zucchini feta orzo with herby meatballs makes the most of summer ingredients—zucchini, fresh herbs, and feta—paired with hearty beef meatballs for a satisfying one-pan meal perfect for warmer weather.

The flavors in this zucchini feta orzo go so well together - even better when you can enjoy them all in a simple one pot format.

Feta and zucchini are a perfect summertime pair and the browned meatballs give the impression of grilled meat. Together it's a perfect summertime one pot meal.

This recipe is all about building flavor. By browning the meatballs and zucchini first, that caramelized flavor builds depth that carries through the whole dish.

If you have the right pan (a large non-stick with a lid) then you can use the same pan to brown the meatballs, brown the zucchini, soften aromatics, and then cook it all together with the orzo for a full flavor one pot meal.

Quick Summary

• One-pan zucchini feta orzo with beef meatballs
• Layered cooking process for deep flavor
• Orzo simmers directly in seasoned broth
• Finished with feta and fresh herbs
• Easy to adapt with plant-based or seasonal swaps

Jump to:

• Quick Summary
• Ingredients
• Equipment
• Instructions
• Serving Suggestion
• Related
• Recipe
• Comments

Ingredients

Ground beef – protein base for the meatballs

Mint and cilantro – fresh herbs used in the meatballs and broth

Chilies, onion, garlic – aromatics for both meatballs and orzo

Egg and breadcrumbs – binders for tender, well-formed meatballs

Zucchini – adds body and texture, seared for flavor

Orzo – short pasta that cooks like rice and soaks up the broth

Feta – stirred in at the end for a creamy, salty finish

Olive oil – used for browning and sautéing

Bouillon and black pepper – for seasoning the broth

Equipment

You'll need a large non-stick pan with a lid - ideally one that's got at least 30cm / 11 inches of surface area so you can put the meatballs in in one layer.

I used my Le Creuset braiser which is pictured and is 30 cm / 11 inches across and has a capacity of 3.3 liter / 3.5 quart.

Since the Le Creuset braiser isn't non-stick, I browned my meatballs and zucchini in a non-stick skillet.

Instructions

1. Prep the aromatics and herbs

Finely dice the onion, garlic, and chilies. Reserve one-third of the mixture for the orzo. Roughly chop most of the mint and cilantro, setting a little aside for garnish.

2. Make the meatball mix

In a bowl, combine ground beef with chopped herbs, two-thirds of the diced aromatics, breadcrumbs, egg, salt, and pepper. Mix well and shape into golf ball-sized meatballs. You can make them as smooth or as 'rustic' as you like.

3. Brown zucchini and meatballs

Heat olive oil in a large nonstick pan with a lid or in a regular non-stick skillet.

Sear the zucchini slices on both sides (2–3 minutes per side) until browned, then remove to a plate.

Brown the meatballs on most sides (3–5 minutes). They don’t need to be evenly browned all over or fully cooked at this stage.

4. Add aromatics

Push the meatballs to one side or make space between them. Add the reserved diced onion, garlic, and chili. Sauté until aromatic and slightly softened, about 2–3 minutes.

If you're cooking a separate non-stick skillet, then you can brown the aromatics wherever you prefer and then put everything in your large pot.

5. Add orzo and broth

Stir the orzo into the pan between the meatballs. Immediately pour in 750ml (3 cups) of water mixed with a bouillon cube, black pepper, and a pinch of chopped herbs. Nestle the browned zucchini slices back into the pan on top.

6. Simmer covered

Cover and cook on low heat for 15–18 minutes, until the orzo is tender and most of the liquid is absorbed. Stir once or twice during cooking to prevent sticking.

Optional: For a looser, more brothy orzo, stir in an additional ½ cup to 1 cup of hot water about 5–10 minutes before it finishes cooking. Simmer uncovered for a few minutes to blend the flavor and cook off any raw taste.

7. Finish with feta and herbs

Once cooked, scatter crumbled feta over the orzo and stir gently to incorporate. Garnish with the reserved herbs and more feta before serving.

Variations and Substitutions

• Plant-based option: Use canned chickpeas or homemade chickpea patties in place of the meatballs. Add them at the simmering stage.
• Protein swaps: Ground turkey, chicken, or a beef-lamb mix all work well.
• Vegetable alternatives: Try eggplant, bell pepper, or summer squash. Adjust browning time based on moisture content.
• Dairy-free: Omit the feta or use a dairy-free alternative.
• Brothier version: Stir in ½ cup to 1 extra cup of hot water 5–10 minutes before the end of cooking for a more stew-like texture.

Serving Suggestion

This one-pot meal is balanced enough to stand on its own, but it also pairs well with:

• Warm flatbread or sourdough – to mop up extra broth
• Mediterranean Chickpea Salad – adds a crisp, fresh side
• Tzatziki or Dill Yogurt Sauce with Garlic – for a creamy, cooling contrast

Related

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