One Pan Mediterranean Chicken Meatballs and Rice
Tender Mediterranean chicken meatballs bake with fluffy basmati rice, warm spices and lemon in one pan, then get topped with creamy tzatziki, cucumber, tomatoes and fresh herbs for an easy family-friendly dinner.
Prep Time: 18 minutes minutes
Cook Time: 45 minutes minutes
Resting Time: 5 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Course: Dinner, Main Course
Cuisine: Mediterranean-Inspired
Keyword: Chicken Meatballs and Rice, Mediterranean Chicken Meatballs and Rice, One Pan Chicken and Rice
Servings: 4
Chicken Meatballs
- 1 lb ground chicken
- 2 tbsp grated red onion
- ½ cup panko breadcrumbs
- 1 tbsp finely chopped fresh parsley
- ¼ cup chopped fresh dill
- 1 tbsp finely chopped garlic
- 1 large egg lightly beaten
- ½ tsp kosher salt
- Freshly ground black pepper to taste
Rice
- 2 tbsp olive oil
- ½ red onion diced
- 2 cloves garlic minced
- 1 cup basmati rice
- 1¾ cups chicken broth
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
For the Cucumber Tomato Salad
- 1 cup diced cucumber
- 1 cup halved or diced tomatoes
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- Squeeze of fresh lemon juice
- 1 tsp honey or to taste
- 1 –2 tbsp chopped fresh parsley
- 1 –2 tbsp chopped fresh dill
- Salt and freshly ground black pepper to taste
Preheat the oven to 375°F.
Make the meatball mixture. Add the ground chicken, grated red onion, panko, parsley, dill, garlic, egg, salt and pepper to a medium bowl. Gently mix until just combined.
Form the meatballs. Scoop and roll the chicken mixture into evenly sized meatballs.
Brown the 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 browned on several sides. They do not need to be cooked through. Transfer to a plate and set aside.
Sauté the aromatics. Reduce the heat to medium. Add the diced red onion to the skillet and cook until softened and translucent. Add the garlic, cumin, coriander, smoked paprika and cinnamon. Cook for 30–60 seconds, until fragrant.
Add the rice. Stir the basmati rice into the skillet and cook briefly to coat the grains in the seasoned oil. Stir in the lemon zest and season with salt and pepper.
Add the broth. Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits. Spread the rice into an even layer.
Add the meatballs. Nestle the browned chicken meatballs into the rice. Bring the liquid to a gentle simmer.
Bake. Cover the skillet tightly and transfer to the oven. Bake for 35–40 minutes, or until the rice is tender, the liquid has been absorbed and the meatballs register 165°F internally.
Rest. Remove from the oven and let the skillet rest, still covered, for 5–10 minutes. Uncover and gently fluff the rice around the meatballs.
Make the cucumber tomato salad. While the rice finishes cooking, combine the cucumber and tomatoes in a bowl. Drizzle with olive oil, red wine vinegar, a squeeze of lemon juice and honey. Season with salt and pepper, add the parsley and dill, and toss until everything is well coated.
Finish and serve. Spoon the cucumber tomato salad over the warm chicken meatballs and rice. Add generous dollops of tzatziki and finish with an extra squeeze of fresh lemon juice.
Rice: This recipe was developed using basmati rice. Other varieties may require a different amount of liquid or cooking time.
Don't overmix the meatballs: Mix the ground chicken just until the ingredients are incorporated to keep the meatballs tender.
Check the rice: If the rice is still slightly firm after baking, add a small splash of hot broth, cover and return the pan to the oven for another 5–10 minutes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best results, store fresh toppings and tzatziki separately.