1-First, finely dice the onion, garlic, and chilies, reserving one-third for later use with the orzo. Chop most of the fresh cilantro and mint, saving some for garnish to add a burst of flavor at the end.

2-In a bowl, mix 600 grams of ground beef with two-thirds of the diced aromatics, the chopped herbs, ½ cup breadcrumbs, 1 egg, 1.5 teaspoons salt, and 1 teaspoon black pepper. Shape the mixture into golf ball-sized meatballs for even cooking.

3-Heat 3 tablespoons of olive oil in a large non-stick pan with a lid over medium-high heat. Brown the zucchini slices on both sides for 2-3 minutes per side, then set them aside to retain their texture and flavor.

4-Brown the meatballs on most sides for 3-5 minutes without fully cooking them, adding depth to the dish. Push the meatballs aside, add the reserved diced onion, garlic, and chili, and saute for 2-3 minutes until fragrant.

5-Stir in 200 grams (1 cup) of orzo among the meatballs, then pour in 750 ml (3 cups) of water mixed with 1 tablespoon vegetable bouillon, 0.5 teaspoon black pepper, and the chopped herbs. Nestle the zucchini back into the pan.

6-Cover and simmer on low for 16-18 minutes, stirring once or twice, until the orzo is tender and the liquid is mostly absorbed. For a brothier texture, add an additional 240 ml (1 cup) of hot water 5-10 minutes before finishing and simmer briefly.

7-Finally, stir in most of the ½ cup crumbled feta cheese and garnish with the reserved herbs and more feta before serving. For similar meatball recipes, try our classic meatballs guide for more ideas.