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These Mediterranean chicken meatballs and rice are one of those dinners that checks all the boxes: flavorful, filling, family-friendly, and made almost entirely in one pan.
Tender chicken meatballs loaded with fresh dill, parsley, garlic and red onion are nestled into basmati rice that’s perfectly seasoned. Everything finishes together in the oven until the rice is fluffy and the meatballs are cooked through.
Then comes my favorite part, the toppings, because they round out each bite and I love a hot and cold moment. I make a quick cucumber and tomato salad tossed with olive oil, red wine vinegar, lemon, a touch of honey and plenty of fresh herbs. Spoon the cool cucumber and tomato salad along with some tzatziki over the warm rice and meatballs, and you get a little bit of everything in every bite! Warm, savory, fresh, tangy and creamy.
It’s cozy enough for fall and winter but fresh enough that I’d happily make it year-round.
This is a perfect weeknight dinner because you get your protein and rice in the same pan, while the fresh toppings make the finished dish feel much more exciting than a basic chicken-and-rice dinner.
Browning the meatballs first gives them extra flavor and texture, but they finish cooking right on top of the rice. That means all of the flavors develop together and add more depth to the final dish.
This is also very kid friendly since nothing is spicy. The chicken meatballs are a kid favorite and the whole dinner can be easily deconstructed for their plate.
Ground chicken: One pound of ground chicken makes tender, lean meatballs that cook right along with the rice.
Red onion: Grating the onion allows it to disappear into the meatball mixture while adding both flavor and moisture.
Panko breadcrumbs: Help bind the meatballs and keep them tender.
Fresh parsley and dill: Don’t skimp on the herbs here! They give the chicken meatballs their fresh Mediterranean flavor.
Garlic: Fresh chopped garlic adds plenty of savory flavor.
Egg: Binds everything together.
Salt and pepper: For seasoning the meatballs.
Basmati rice: Long-grain basmati works beautifully because it cooks up light and fluffy rather than heavy or sticky.
Red onion and garlic: These create the aromatic base for the rice.
Chicken broth: The rice absorbs the broth as it bakes, giving it much more flavor than cooking it in water.
Cumin, coriander and smoked paprika: A warm, savory combination that gives the rice tons of flavor without making it spicy.
Cinnamon: Just ¼ teaspoon adds warmth in the background. You don’t want the finished rice to taste like cinnamon.
Lemon zest: Brightens up all those warm spices.
Start by preheating the oven to 375°F.
Combine the ground chicken, grated red onion, panko, parsley, dill, garlic, egg, salt and pepper in a bowl. Mix just until everything is evenly incorporated. Avoid overworking the ground chicken, which can make the meatballs tougher.
Form the mixture into meatballs.
Heat the olive oil in a large oven-safe skillet with a lid over medium-high heat. Add the meatballs and sear until lightly golden on several sides. They don’t need to be completely cooked at this point—they’ll finish in the oven. Transfer the browned meatballs to a plate.
Add the diced red onion to the same skillet and sauté until it begins to soften. Stir in the garlic, cumin, coriander, smoked paprika and cinnamon and cook for about 30–60 seconds, just until fragrant.
Add the basmati rice and stir briefly to coat it in the seasoned oil. Stir in the lemon zest.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet, then nestle the chicken meatballs back into the rice.
Bring the liquid just to a gentle simmer, cover the pan and transfer it to the oven. Bake for 35–40 minutes, or until the rice is tender, the liquid has been absorbed and the chicken meatballs have reached 165°F internally.
Let the covered pan rest for 5–10 minutes before removing the lid and fluffing the rice.
Need to get dinner on the table a little faster? Here are a few easy shortcuts without losing the overall flavor of the dish.
Use a seasoning blend. Instead of measuring the cumin, coriander, smoked paprika and cinnamon individually, you can use a Mediterranean-style seasoning blend. I like the Tuscan Seasoning from Wegmans as an easy option. Start with 2 teaspoons, then adjust to taste depending on the seasoning blend you’re using. Since many blends already contain salt, season the rice accordingly.
Use frozen meatballs. Skip making the chicken meatballs from scratch and use your favorite fully cooked frozen chicken or turkey meatballs instead. There’s no need to brown them first—simply add them to the skillet when you add the broth and rice, then cover and bake as directed. It may take an additional 15 minutes to bake using frozen meatballs. Continue to cook and leave covered until the rice has fully absorbed the broth.
Take both shortcuts. For the easiest version, use frozen meatballs and a store-bought seasoning blend. You’ll still get the cozy one-pan rice bake and fresh cucumber-tomato salad, with significantly less prep.
The contrast between the warm spiced rice and the cool, fresh toppings is what really makes this dish.
I love serving it with tzatziki, chopped cucumber, tomatoes, extra dill or parsley and a generous squeeze of fresh lemon juice.
You could absolutely get crazy here and add more toppings! Sliced red onion, olives, a drizzle of good olive oil and feta cheese would also be amazing.
Use long-grain basmati rice for this recipe and don’t substitute instant or quick-cooking rice, since the liquid ratio and baking time will be different.
Once you’ve added the broth, make sure the rice is evenly distributed around the pan before covering it. Keep the lid on while it bakes to help the rice fully cook.
And don’t skip the resting time. Giving the covered rice another 5–10 minutes after it comes out of the oven allows it to finish absorbing moisture before you fluff it.
Honestly, this one doesn’t need much. Between the chicken meatballs, rice and fresh vegetables on top, it can easily stand alone as a complete dinner.
For something extra, serve it alongside a simple chopped salad, roasted vegetables, warm pita or hummus.
Is there anything better than the smell of chicken and vegetables roasting in the oven? Add a savory apple cider pan sauce and a big scoop of mashed potatoes, and this is honestly my perfect fall dinner. These crispy apple cider chicken thighs are first …
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If you’ve ever had a meal on vacation that you just couldn’t stop thinking about, then you already know the inspiration behind these Blackened Shrimp Taco Salad Bowls.
A few years ago while we were visiting Florida, I ordered what ended up being the best shrimp tacos my husband and I have eaten. Mostly because of the blackening seasoning. It was sweet and smoky with a little bit of heat and warmth that kept every bite interesting. The pickled onions also held their own entire entity. They were sweet and had a surprising warmth behind them as well. I have recreated those pickled onions too, which will be left for another time. Here I just used store-bought pickled onions to make this meal only take 20 minutes and super easy.
After playing around with spices, I finally landed on a blackening seasoning that reminds me of those tacos, but instead of serving everything in tortillas (which believe me I have), I turned those same flavors into a hearty salad bowl.
Tender butter lettuce, crunchy cabbage, creamy avocado, salty cotija cheese, pickled onions, fresh cilantro, and a smoky, creamy chipotle dressing make this feel just as satisfying as tacos while being lighter and perfect for summer dinners.
It’s fresh, colorful, packed with flavor, and comes together in about 20 minutes.
A light coating of cornstarch helps the seasoning cling to the shrimp while creating a beautiful caramelized crust when cooked in a hot skillet.
Using a bagged broccoli slaw is one of my favorite shortcuts for busy weeknights.
This dressing comes together in minutes and is smoky, creamy, tangy, and just spicy enough.
You’ll need:
Adjust the amount of chipotle depending on how much heat you enjoy.
Whisk or shake together the sour cream, mayonnaise, chipotle peppers, lime juice, garlic, and milk until smooth. Refrigerate while you prepare the shrimp.
In a medium bowl, toss the shredded cabbage (or broccoli slaw) with the lime juice, avocado oil, sugar, and salt until evenly coated. Set aside while you cook the shrimp. The cabbage will soften slightly and develop even more flavor as it sits.
Pat the shrimp completely dry before tossing them with cornstarch.
Add the avocado oil just until lightly coated, then toss with the blackening seasoning until every shrimp is evenly coated.
Heat a large skillet over medium-high heat.
Add the oil and cook the shrimp for about 2 minutes per side until they’re lightly charred, caramelized, and just cooked through.
Avoid overcrowding the pan so the shrimp develop a nice crust instead of steaming.
Fill each bowl with butter lettuce and cabbage.
Top with:
Finish with a generous drizzle of the creamy chipotle dressing.
Add cilantro lime rice or Mexican rice.
Black beans or pinto beans make a great addition.
Skip the cotija and use your favorite dairy-free dressing ingredients.
Pile everything into warm corn tortillas for incredible shrimp tacos.
Store the shrimp, dressing, and salad ingredients separately.
The shrimp will keep for up to 3 days in the refrigerator.
The dressing also keeps well for several days, making these bowls great for meal prep.
Definitely, that’s what I use being in a land locked state. Just thaw completely and pat them very dry before seasoning.
It has a mild to medium heat. Reduce or omit the cayenne and use less chipotle in the dressing if serving kids or anyone sensitive to spice.
Absolutely. Grill over medium-high heat for about 2 minutes per side.
These bowls are filling on their own, but they’re also delicious with:
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If you love deep, savory, umami-rich flavors… this creamy mushroom pasta is for you. It’s one of those meals that feels a little elevated but is actually incredibly simple to pull together — which is exactly what I need most nights.
The real star here is the truffle burrata. It’s blended right into the sauce, and it creates the most luxurious texture without needing heavy cream. Finished with another torn burrata on top, it’s cozy, rich, and just a little extra in the best way.
To Serve
Bring a large pot of salted water to a boil and cook pasta until al dente.
Reserve about 1 cup of pasta water before draining.
In a large pan, heat olive oil and butter over medium-high heat.
Add mushrooms in a single layer and let them brown undisturbed for a few minutes before stirring.
Cook until deeply golden and slightly crispy on the edges.
Add garlic and sauté for another 1–2 minutes.
In a blender, combine:
Blend until smooth and creamy.
Lower heat to medium. Pour the burrata sauce into the pan with the mushrooms.
Add cooked pasta and toss to coat, adding more pasta water as needed to loosen the sauce.
Season with salt and pepper.
Transfer to a serving bowl and top with:
Serve immediately.
Can I use regular burrata?
Yes! You’ll lose a bit of that truffle flavor, but it will still be creamy and delicious.
What pasta works best?
Anything that holds sauce well — rigatoni, penne, or fettuccine are great options.
Can I make this ahead?
Best served fresh, but you can reheat gently with a splash of water, milk or half and half with a pad of butter.
If you’re loving this creamy mushroom burrata pasta, there are a few more easy burrata pasta recipes to add to your rotation. Try a creamy tomato burrata pasta for a cozy, classic option, or a green goddess burrata pasta for something fresh, vibrant, and packed with herbs. These simple, creamy pasta recipes come together quickly and are perfect for easy weeknight dinners.
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