One Pot Zucchini Feta Orzo with Herby Meatballs

herby meatballs with zucchini and feta cover

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. This recipe makes 5-6 servings.

Course Main Course

Cuisine Fusion, International, Mediterranean

Keyword Beef, feta, Ground Beef, Ground Meat, zucchini

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 650kcal

Ingredients

herby meatballs

600 grams ground beef about 1.3 lbs
½ cup breadcrumbs
1 egg
1 large yellow onion about 1 cup
3 cloves garlic
2 chillies e.g., red Thai or serrano
1 bunch fresh cilantro about ½ cup chopped
1 bunch fresh mint about ½ cup chopped
1.5 teaspoons salt
1 teaspoon black pepper

orzo

200 grams orzo 1 cup
750 ml water 3 cups
1 zucchini sliced into 2cm / 1 inch thick rounds
½ cup crumbled feta cheese
1 tablespoon vegetable bouillon or 1 teaspoon salt
0.5 teaspoon black pepper

other

3 tablespoons olive oil for browning and sauteing

Instructions

Prep aromatics and herbs: Finely dice the onion, garlic, and chilies. Reserve about one-third for the orzo. Chop most of the mint and cilantro, setting aside some for garnish.
Make the meatball mixture: In a large bowl, combine the ground beef, chopped herbs, two-thirds of the diced aromatics, breadcrumbs, egg, salt, and pepper. Mix well until evenly combined. Shape into golf ball-sized meatballs.
Brown zucchini and meatballs: Heat olive oil in a large nonstick pan with a lid over medium-high heat. Brown the zucchini slices on both sides (2–3 minutes per side), then remove to a plate. Add the meatballs and sear until browned on most sides, about 3–5 minutes. They don’t need to be fully cooked.
Sauté aromatics: Push the meatballs aside or make space between them. Add the reserved onion, garlic, and chili. Sauté for 2–3 minutes, until softened and fragrant.
Add orzo and broth: Stir the orzo into the pan between the meatballs. Pour in 750ml (3 cups) of water mixed with the bouillon cube, salt, black pepper, and a few chopped herb leaves. Nestle the zucchini rounds back into the pan.
Simmer covered: Cover the pan and reduce the heat. Simmer for 16–18 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
Optional broth adjustment: If you prefer a brothier consistency, stir in an additional 1 cup (240ml) of hot water 5–10 minutes before the orzo is done. Simmer briefly to avoid a raw water taste.
Finish and serve: Stir in most of the crumbled feta and garnish with the reserved herbs and more feta. Serve warm.

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