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
Scale
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.
