Looking for a dinner that’s both quick and full of flavor?
This Greek Meatballs and Orzo Skillet is the answer!
Tender, lemony meatballs, fresh herbs, and tangy feta come together in a single skillet, making for a healthy, easy meal that’s perfect for busy weeknights.
With just 40 minutes from start to finish, it’s the kind of dish you’ll want to make again and again!
For the Meatballs
- Olive Oil – Used to cook the meatballs and help them crisp up.
- Ground Turkey or Chicken – The main protein for the meatballs.
- Panko Breadcrumbs – Adds texture and helps bind the meatballs.
- Fresh Parsley – Adds a fresh herbal note.
- Grated Onion – Gives the meatballs a mild, sweet onion flavor.
- Garlic – A key ingredient for flavor.
- Lemon Zest & Lemon Juice – Adds a bright, fresh citrus flavor.
- Egg – Binds the ingredients together.
- Dried Oregano – Brings in a Mediterranean flavor.
- Ground Coriander – Adds a warm, citrusy note.
- Ground Cumin – Brings a subtle earthy warmth.
- Ground Cinnamon – Adds a warm, sweet spice.
- Kosher Salt – Enhances the flavors.
- Freshly Ground Black Pepper – For seasoning.
- Feta Cheese – Crumbled for a creamy, tangy addition.
For the Orzo
- Olive Oil – For sautéing the garlic and toasting the orzo.
- Garlic – Adds savory depth to the dish.
- Uncooked Orzo – The pasta base of the dish.
- Chicken Broth – Provides savory liquid for cooking the orzo.
- Kosher Salt & Freshly Ground Black Pepper – For seasoning.
- Roasted Red Peppers – Adds a sweet and smoky flavor.
- Lemon Juice – Enhances the brightness and freshness of the dish.
- Kalamata Olives – Brings a salty, briny bite.
- Fresh Dill – Adds a bright, herbal flavor.
- Fresh Parsley – For garnish and added freshness.
- Extra Feta Cheese – For garnish and a creamy finish.
Greek Meatballs and Orzo Skillet Recipe
This Greek Meatballs and Orzo Skillet is an easy and flavorful weeknight dinner the entire family will enjoy. A combination of tender turkey meatballs and orzo, all brought together with fresh herbs, feta cheese, and a lemony kick, makes for a satisfying meal.
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Servings: 4 servings
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Ingredients:
For the Meatballs:
- 1 1/2 tablespoons olive oil
- 1 lb ground turkey or chicken
- 1/3 cup panko breadcrumbs
- 1/4 cup fresh parsley, chopped
- 3 tablespoons grated onion
- 1 clove garlic, minced or grated
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 ounces feta cheese, crumbled
For the Orzo:
- 2 teaspoons olive oil
- 1 clove garlic, minced or grated
- 1 cup uncooked orzo pasta
- 2 1/2 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup diced roasted red peppers
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped kalamata olives
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Extra feta cheese for garnish
Instructions:
- Make the Meatballs:
- In a large mixing bowl, combine all the meatball ingredients. Use your hands to mix, being careful not to overwork the mixture.
- Lightly oil your hands and scoop out approximately 1 tablespoon of the mixture, rolling it into a ball. Place the meatballs on a plate.
- Cook the Meatballs:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, swirl it around to coat the bottom of the skillet.
- Add the meatballs to the skillet and cook for 8-10 minutes, turning occasionally to ensure even browning. Once cooked, remove the meatballs from the skillet and set them aside on a plate, covering with foil to keep warm.
- Prepare the Orzo:
- In the same skillet, wipe out any leftover bits, then heat 2 teaspoons of olive oil over medium heat. Add the garlic and orzo, stirring to toast the orzo for about 1 minute.
- Add the chicken broth, roasted red peppers, and lemon juice. Stir well and bring to a boil.
- Reduce the heat and cook the orzo for about 7-8 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Finish the Dish:
- Once the orzo is tender, stir in the kalamata olives, dill, and parsley. Top with the cooked meatballs, then sprinkle with feta cheese and extra herbs.
- Serve:
- Serve immediately, garnishing with additional feta cheese if desired.
- Can I use frozen meatballs to save time?
Yes! Using frozen meatballs is a great shortcut. Just thaw them and add them to the skillet when it’s time to combine everything, or you can cook them straight from frozen, just making sure they are heated through. - Is it okay to use store-bought orzo instead of homemade?
Definitely! Store-bought orzo is the perfect convenience option, and it’ll work just as well in this recipe. Simply follow the cooking instructions on the package to ensure it’s cooked to perfection. - Can I skip toasting the orzo?
While toasting the orzo adds extra flavor, you can skip this step. Just add the orzo directly to the skillet with the broth, and it will still cook beautifully, though the flavor will be slightly milder. - Can I substitute the ground turkey or chicken for another meat?
Yes, you can swap in ground beef, lamb, or even plant-based meat for a delicious variation. Each will bring a different flavor profile, but they all work well in this dish. - Can I use dried herbs instead of fresh ones?
Absolutely! If you don’t have fresh herbs on hand, substitute dried herbs. Use about one-third of the amount called for in the recipe as dried herbs are more concentrated.
