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Greek Meatballs and Orzo Skillet Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/greek-meatballs-and-orzo-skillet-recipe/