If you are craving a delightful and comforting dish that brings the vibrant flavors of the Mediterranean right to your dinner table, then you absolutely must try this Greek Meatballs and Orzo Skillet Recipe. This recipe combines tender, aromatic meatballs bursting with herbs and spices, nestled on a bed of perfectly cooked orzo infused with zesty lemon, roasted red peppers, and the salty tang of kalamata olives and feta cheese. Every bite is a celebration of bright, fresh ingredients that come together effortlessly in a single skillet, making it an absolute favorite for busy weeknights or relaxed weekend meals that still impress.
Ingredients You’ll Need
Gathering simple yet vibrant ingredients is the key to this recipe’s success. Each component adds its own touch—whether it’s the warmth from cumin and cinnamon in the meatballs, the tanginess from fresh lemon juice, or the creamy salty crumbles of feta cheese that make this dish truly special.
- 1 1/2 tablespoons olive oil: Essential for cooking the meatballs and adding richness to the orzo.
- 1 pound ground turkey or chicken: A lean protein base that absorbs the flavors beautifully.
- 1/3 cup panko breadcrumbs: Helps the meatballs keep their shape and adds a tender texture.
- 1/4 cup chopped fresh leaf parsley: Provides fresh herbaceous notes inside the meatballs.
- 3 tablespoons grated onion: Adds natural sweetness and moisture to the meatballs.
- 1 clove garlic (grated or minced): Infuses both the meatballs and the orzo with savory depth.
- Zest of a lemon: Delivers a fragrant citrus brightness to the meatballs.
- 2 tablespoons fresh lemon juice: Brightens the orzo and balances the flavors.
- 1 egg: Acts as a binder for the meatballs to hold together perfectly.
- 1 teaspoon dried oregano: Classic Greek flavor that gives the meatballs a warm earthiness.
- 1/2 teaspoon ground coriander: Adds citrusy undertones and complexity.
- 1/2 teaspoon ground cumin: Lends a subtle warm spice note without overpowering.
- 1/4 teaspoon ground cinnamon: A secret touch that elevates the Greek profile of the dish.
- 3/4 teaspoon kosher salt: To season the meatballs perfectly and enhance all flavors.
- Freshly ground black pepper to taste: For a mild spicy kick.
- 2 ounces feta cheese (crumbled): Adds creamy, tangy saltiness that complements the meat.
- 2 teaspoons olive oil: For toasting orzo and sautéing garlic in the skillet.
- 1 cup uncooked orzo: Small pasta that cooks up tender and soaks in flavors.
- 2 1/2 cups low sodium chicken broth: The cooking liquid that infuses the orzo.
- Kosher salt and freshly ground black pepper to taste: For seasoning the orzo mixture.
- 1/2 cup diced roasted red peppers: Adds sweetness and vibrant color to the orzo.
- 1/4 cup chopped kalamata olives: Brings bursts of salty, briny flavor.
- 2 tablespoons fresh lemon juice: Stirred in at the end for brightness.
- 1/4 cup chopped fresh dill: A fresh herb that lifts the dish and adds that classic Greek feel.
- 1 tablespoon chopped fresh flat leaf parsley: For garnish and added freshness.
- Extra feta cheese for garnish: To sprinkle on top and make every bite creamy.
How to Make Greek Meatballs and Orzo Skillet Recipe
Step 1: Prepare and Form the Meatballs
Begin by combining all the meatball ingredients in a large mixing bowl. Use your hands to mix everything gently—overmixing can make the meatballs tough, so be delicate. Coat your hands lightly with olive oil to prevent sticking, then scoop out tablespoon-sized portions and roll them into neat little balls. Setting them aside on a plate prepares you for the next delicious step.
Step 2: Sear the Meatballs to Perfection
Heat a large skillet over medium-high heat with a tablespoon of olive oil. Once warm, add the meatballs, turning them often so they brown evenly on all sides. This usually takes about 8 to 10 minutes. Browning adds a caramelized flavor and locks in the juices, making every bite juicy and flavorful. Once cooked, transfer the meatballs back to your plate and tent with foil to keep warm while you prepare the orzo.
Step 3: Toast and Cook the Orzo
If needed, wipe out the skillet to remove any burnt bits, then add two teaspoons of olive oil over medium heat along with garlic and the uncooked orzo. Toast the orzo by stirring for about a minute until it smells nutty and golden. Next, pour in the chicken broth, diced roasted red peppers, and fresh lemon juice. Stir everything together and bring the mixture to a gentle boil.
Step 4: Simmer the Orzo Until Tender
Allow the orzo to cook uncovered, stirring regularly to prevent sticking, for about 7 to 8 minutes or until tender. The broth will reduce as the orzo soaks up all those bright and savory flavors. When the orzo is perfectly cooked, stir in chopped kalamata olives and fresh herbs like dill and parsley to add bursts of flavor and vibrant color.
Step 5: Assemble the Skillet
Return the cooked meatballs to the skillet, nestling them right into the lemony orzo. Sprinkle crumbled feta cheese and extra chopped herbs on top for that irresistible creamy and fresh finishing touch. Let everything meld together for a minute before serving to allow the flavors to marry beautifully.
How to Serve Greek Meatballs and Orzo Skillet Recipe
Garnishes
To elevate your Greek Meatballs and Orzo Skillet Recipe to the next level, sprinkle some extra crumbled feta cheese and freshly chopped flat leaf parsley right before serving. A light drizzle of good quality olive oil or a squeeze of fresh lemon juice can also brighten the dish and make it instantly more vibrant and inviting.
Side Dishes
This skillet is a hearty meal on its own, but if you want to add some crunch or freshness, consider serving it alongside a crisp Greek salad with tomatoes, cucumbers, and red onion dressed in olive oil and red wine vinegar. Warm pita bread or a rustic loaf also pairs beautifully for scooping up every last bite.
Creative Ways to Present
For a fun twist when entertaining, serve the meatballs and orzo in individual shallow bowls and garnish each with a sprig of fresh dill and a wedge of lemon. You can also add a dollop of Greek yogurt or tzatziki on the side for creaminess and a cooling contrast that guests will love.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Greek Meatballs and Orzo Skillet Recipe should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect make-ahead meal for busy days ahead.
Freezing
You can freeze both the meatballs and the orzo separately for best quality. Place them in freezer-safe containers or bags and they will keep well for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating gently.
Reheating
For the best texture and flavor, reheat leftovers in a skillet over medium heat with a splash of chicken broth or water to loosen the orzo. Cover and warm through, stirring occasionally until heated evenly. Avoid microwaving if possible, as it can dry out the tender meatballs.
FAQs
Can I use beef instead of turkey or chicken?
Absolutely! Ground beef works wonderfully in this recipe and will add a richer flavor, though the texture will be slightly different. Choose lean beef to keep the meatballs tender and moist.
Is orzo pasta gluten-free?
Traditional orzo is made from wheat semolina and contains gluten. For a gluten-free version of this Greek Meatballs and Orzo Skillet Recipe, look for gluten-free orzo alternatives made from rice or corn.
What if I don’t have panko breadcrumbs?
If you don’t have panko on hand, regular breadcrumbs or even crushed crackers can be substituted. They help hold the meatballs together and add lightness, so avoid skipping this ingredient.
Can I make the meatballs ahead of time?
Yes! You can mix and shape the meatballs up to a day in advance and store them covered in the refrigerator. This makes cooking day even easier and speeds up the process.
How spicy is this Greek Meatballs and Orzo Skillet Recipe?
This dish is mild and full of warm spices like cumin and cinnamon, but it doesn’t have heat or pungency. You can add a pinch of crushed red pepper flakes if you like a little kick.
Final Thoughts
Nothing beats the comfort and vibrant flavors of this Greek Meatballs and Orzo Skillet Recipe. It’s truly a crowd-pleaser that brings together wholesome ingredients, simple preparation, and a wonderful balance of savory, fresh, and tangy elements. I wholeheartedly encourage you to give this recipe a try soon—it’s the kind of meal that becomes an instant favorite and a reliable go-to for sharing good food with those you love.
Print
Greek Meatballs and Orzo Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
Description
This Greek Meatballs and Orzo Skillet recipe offers a flavorful and balanced meal combining tender turkey or chicken meatballs with a zesty, herb-infused orzo pasta. Cooked all in one skillet, this dish features bright lemon, savory spices, and tangy feta cheese, making it a delicious and easy Mediterranean-inspired dinner perfect for weeknights.
Ingredients
For the 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
For the Orzo Skillet
- 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
- Prepare the Meatball Mixture: In a mixing bowl, combine all the meatball ingredients—including ground turkey or chicken, panko breadcrumbs, fresh parsley, grated onion, garlic, lemon zest and juice, egg, dried oregano, coriander, cumin, cinnamon, kosher salt, black pepper, and crumbled feta. Use your hands to gently mix until just combined, taking care not to overwork the mixture. Lightly coat your hands with olive oil, then scoop approximately one tablespoon of the mixture and roll into meatballs. Place formed meatballs on a plate.
- Cook the Meatballs: Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, swirl the oil to coat the pan. Add the meatballs, cooking for 8-10 minutes while turning often to achieve even browning on all sides. When cooked through, transfer the meatballs back to the plate and cover loosely with foil to keep warm.
- Toast the Orzo: If necessary, wipe out the skillet and then add 2 teaspoons olive oil over medium heat. Add grated garlic and the uncooked orzo to the skillet, stirring well to combine. Toast the orzo for about one minute to deepen flavor.
- Simmer the Orzo: Pour in the low sodium chicken broth, diced roasted red peppers, and fresh lemon juice. Stir everything together and bring to a boil. Reduce heat and cook, stirring frequently to prevent sticking, until the orzo is tender, about 7-8 minutes. Season with kosher salt and black pepper to taste.
- Finish and Serve: Once the orzo is perfectly cooked, stir in chopped kalamata olives, fresh dill, and flat leaf parsley. Arrange the cooked meatballs on top of the orzo, then sprinkle with crumbled feta cheese and extra fresh herbs as garnish. Serve immediately for a warm, fragrant meal.
Notes
- Be careful not to overmix the meatball mixture to keep them tender.
- Turning meatballs often during cooking helps brown them evenly and ensures juicy centers.
- Wiping the skillet clean before toasting the orzo prevents burnt bits and enhances flavor.
- Use low sodium chicken broth to better control salt levels in the dish.
- Leftover meatballs and orzo reheat well for next-day meals.
- Substitute ground lamb for a more traditional Greek flavor if desired.
