Greek Meatballs and Orzo Skillet Recipe

Introduction

Greek Meatballs and Orzo Skillet is a flavorful, comforting dish that brings together savory meatballs with tender orzo pasta. Infused with Mediterranean herbs, lemon, and feta cheese, it’s a delightful meal perfect for any night of the week.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 pound ground turkey or chicken
• 1/3 cup panko breadcrumbs
• 1/4 cup chopped fresh leaf parsley
• 3 tablespoons grated onion
• 1 clove garlic, grated or minced
• Zest of a 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
• 2 teaspoons olive oil (for orzo)
• 1 clove garlic, grated or minced (for orzo)
• 1 cup uncooked orzo
• 2 1/2 cups low sodium chicken broth
• Kosher salt and freshly ground black pepper to taste (for orzo)
• 1/2 cup diced roasted red peppers
• 2 tablespoons fresh lemon juice (for orzo)
• 1/4 cup chopped kalamata olives
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh flat leaf parsley
• Extra feta cheese for garnish

Instructions

1. Step 1: In a mixing bowl, combine all the meatball ingredients. Use your hands to gently mix everything together without overworking the meat.
2. Step 2: Coat your hands with a bit of olive oil and scoop out approximately a tablespoon of the meat mixture. Roll into balls and place on a plate.
3. Step 3: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Swirl to coat the bottom of the skillet.
4. Step 4: Add the meatballs and cook for 8-10 minutes, turning often to brown all sides evenly. Remove meatballs and keep warm covered with foil.
5. Step 5: Wipe out the skillet if needed, then add 2 teaspoons olive oil, garlic, and orzo over medium heat. Stir and toast the orzo for about 1 minute.
6. Step 6: Pour in chicken broth, roasted red peppers, and lemon juice. Stir and bring to a boil.
7. Step 7: Cook the orzo, stirring frequently, until tender, about 7-8 minutes.
8. Step 8: Stir in kalamata olives, fresh dill, and parsley. Season with salt and pepper to taste.
9. Step 9: Arrange the meatballs on top of the orzo, then sprinkle with crumbled feta and extra herbs before serving.

Tips & Variations

• Use ground lamb instead of turkey or chicken for a richer, more traditional flavor.
• For a vegetarian option, try falafel balls in place of meatballs.
• Add a pinch of crushed red pepper to the meat mixture for a subtle heat.
• Substitute fresh oregano if available for even brighter herb flavor.
• Serve with a side of tzatziki sauce for extra creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of chicken broth while reheating helps keep the orzo moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatballs in advance?

Yes, you can mix and shape the meatballs a few hours ahead and keep them covered in the refrigerator until ready to cook.

Can I use different pasta instead of orzo?

Yes, small pasta shapes like couscous or small shells work well as substitutes, but cooking times may vary slightly.

Greek Meatballs and Orzo Skillet Recipe

Print Recipe

★★★★★

4.7 from 149 reviews

This Greek Meatballs and Orzo Skillet combines juicy, herb-infused turkey meatballs with tender orzo cooked in a flavorful broth. Enhanced by fresh lemon juice, kalamata olives, roasted red peppers, and crumbled feta cheese, this one-pan dish delivers vibrant Mediterranean flavors in a quick and satisfying meal.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meatballs

• 1 1/2 tablespoons olive oil
• 1 pound ground turkey or chicken
• 1/3 cup panko breadcrumbs
• 1/4 cup chopped fresh leaf parsley
• 3 tablespoons grated onion
• 1 clove garlic, grated or minced
• Zest of a 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

Orzo

• 2 teaspoons olive oil
• 1 clove garlic, grated or minced
• 1 cup uncooked orzo
• 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 chopped fresh dill
• 1 tablespoon chopped fresh flat leaf parsley
• Extra feta cheese for garnish

Instructions

1. Prepare the Meatball Mixture: In a mixing bowl, add ground turkey or chicken, panko breadcrumbs, chopped parsley, grated onion, garlic, lemon zest, lemon juice, egg, dried oregano, ground coriander, cumin, cinnamon, kosher salt, freshly ground black pepper, and crumbled feta cheese. Use your hands to combine the ingredients gently, being careful not to overmix to keep the meatballs tender.
2. Form the Meatballs: Lightly coat your hands with olive oil, then scoop out about a tablespoon of the meat mixture and roll it into a ball. Place the formed meatballs on a plate and set aside.
3. Cook the Meatballs: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, swirl the oil to coat the skillet bottom evenly. Add the meatballs and cook for 8-10 minutes, turning frequently to brown evenly on all sides. After cooking, transfer the meatballs back onto the plate and cover loosely with foil to keep warm.
4. Prepare the Orzo: If necessary, wipe out the skillet to remove any residue. Over medium heat, add 2 teaspoons of olive oil and the minced garlic to the skillet. Stir together briefly to release the garlic aroma, then add the uncooked orzo, stirring to toast it for roughly 1 minute without letting it burn.
5. Cook the Orzo: Pour in the low sodium chicken broth, diced roasted red peppers, and 2 tablespoons fresh lemon juice. Stir to combine and bring the mixture to a boil.
6. Simmer until Tender: Reduce the heat slightly and cook the orzo, stirring often to prevent sticking, until tender, about 7-8 minutes.
7. Finish the Orzo and Assemble the Dish: When the orzo is cooked, stir in the chopped kalamata olives, fresh dill, and fresh flat leaf parsley. Carefully nestle the cooked meatballs on top of the orzo, then sprinkle with extra crumbled feta cheese and additional fresh herbs for garnish.

Notes

• Use ground turkey or chicken for a leaner version of the meatballs.
• Do not overmix the meatball mixture to ensure tender meatballs.
• Toast the orzo briefly before cooking to enhance its nutty flavor.
• Stir the orzo frequently during cooking to prevent it from sticking or burning on the skillet bottom.
• Adjust seasoning with salt and pepper as needed, especially after adding olives and feta which are salty.
• Leftover meatballs and orzo can be refrigerated and reheated gently on the stovetop.

Keywords: Greek meatballs, orzo skillet, Mediterranean recipe, turkey meatballs, quick dinner, one-pan meal