Greek Meatballs and Orzo Skillet
This Greek Meatballs and Orzo Skillet Is Weeknight Dinner GOLD.
Okay, friends. If you’re looking for a dinner that feels a little bit fancy but is secretly VERY easy, this is it.
We’re talking juicy little Greek-inspired meatballs, lemony orzo, roasted red peppers, Kalamata olives, fresh herbs, and plenty of feta. All cozying up together in one skillet.
And the best part? You get all of that bright, savory Mediterranean flavor without spending your whole evening in the kitchen.
It’s the kind of dinner where everyone grabs a plate, the skillet goes straight to the table, and suddenly there’s not much left to clean up.
Honestly. This is weeknight dinner done right.
Why You’ll Love This Recipe
There are a lot of things to love here.
First: MEATBALLS. Juicy, tender, lemony, herby little meatballs with feta tucked right in. Yes, please.
Then there’s the orzo. It cooks right in the same skillet and soaks up all those delicious flavors from the broth, roasted red peppers, lemon, garlic, and herbs.
And then—because we clearly weren’t stopping there—Kalamata olives, fresh dill, parsley, and extra feta get involved.
It’s bright. It’s cozy. It’s savory. It’s fresh.
And it all comes together in about 40 minutes.
One skillet. Big flavor. Very little fuss.
I’m into it.
For the Meatballs:
- Ground Turkey or Chicken – I recommend lean ground turkey or chicken for a lighter version, but you can use ground beef if preferred.
- Panko Breadcrumbs – These help bind the meatballs while keeping them light and tender.
- Fresh Parsley – Adds a burst of freshness to the meatballs.
- Grated Onion – This provides moisture and a hint of sweetness to the meatballs.
- Garlic – For that savory, aromatic flavor that brings the dish together.
- Lemon Zest & Lemon Juice – Brighten up the meatballs with zesty lemon flavors.
- Egg – Helps bind the ingredients together and gives the meatballs structure.
- Dried Oregano, Ground Coriander, Ground Cumin, Ground Cinnamon – A blend of Mediterranean spices to bring bold, aromatic flavors.
- Kosher Salt & Black Pepper – Season to taste, adding depth and balance to the meatballs.
- Feta Cheese – Crumbled feta gives the meatballs a salty, creamy finish.
For the Orzo:
- Orzo – A small pasta that absorbs the broth and flavors, making it a perfect base for this dish.
- Garlic – For that savory touch that ties everything together.
- Low Sodium Chicken Broth – Adds richness and flavor to cook the orzo.
- Kosher Salt & Black Pepper – Season the orzo to taste, ensuring it’s balanced.
- Roasted Red Peppers – Sweet, smoky, and vibrant red peppers that add color and sweetness to the orzo.
- Lemon Juice – Fresh lemon juice for that bright, tangy kick.
- Kalamata Olives – Adds a briny, salty flavor that pairs wonderfully with the Greek-inspired ingredients.
- Fresh Dill & Fresh Parsley – Fresh herbs that add a refreshing, aromatic touch.
- Extra Feta Cheese – For garnish, adding creaminess and extra tang.
How To Make Greek Meatballs and Orzo Skillet
1. Make the Meatballs.
This part is easy.
Add all of the meatball ingredients to a mixing bowl and gently combine everything together. You want the mixture mixed, but you definitely don’t want to overwork it.
Lightly oil your hands, then shape the mixture into tablespoon-sized meatballs.
Set them aside while you get your skillet nice and hot.
2. Cook the Meatballs.
Heat your skillet over medium-high heat with olive oil.
Once it’s hot, add those little meatballs and let them cook, turning them frequently so they get beautifully browned all around.
About 8–10 minutes does the trick.
Then move the meatballs to a plate and cover them with foil while you make the orzo.
Look at you. Meatballs DONE.
3. Toast the Orzo.
Now we’re making the good stuff.
Using that same skillet, add the olive oil, garlic, and orzo.
Give everything a stir and let the orzo toast for about a minute.
Nothing complicated here. We’re just building flavor.
4. Let the Orzo Cook.
Pour in the chicken broth, roasted red peppers, and lemon juice, then bring everything to a boil.
Reduce the heat and let the orzo simmer until tender, stirring occasionally so it doesn’t stick.
Once it’s cooked, stir in the Kalamata olives, dill, and parsley.
At this point your kitchen should smell VERY good.
5. Put It All Together.
And now for the best part.
Nestle those golden meatballs right on top of the orzo.
Finish everything with feta and a little extra fresh herbs.
Serve it warm.
And maybe just stand there for a second and admire the fact that you made an entire dinner in one skillet.
A Few Tips That Make This Recipe Even Better
Don’t overmix the meatballs. This is probably the biggest thing. Gently mix everything together and call it good. Overworking the mixture can make your meatballs less tender.
Keep the meatballs roughly the same size. They’ll cook more evenly, and you won’t have to play the “is this one done yet?” game.
Turn the meatballs while they cook. You want that lovely golden-brown exterior all around.
Give the orzo a quick toast. Just one minute with the garlic is enough to add another little layer of flavor.
Stir the orzo occasionally. Orzo has a tendency to stick, so give it a stir here and there while it simmers.
Don’t skip the fresh herbs. Dill and parsley bring a fresh little pop that balances all the savory flavors happening in the skillet.
And feta. Obviously.
Recipe Variations
This recipe is already pretty wonderful as-is, but if you’re in a “let’s see what’s in the fridge” mood, there are a few easy ways to change things up.
Use Ground Beef
The recipe works with ground beef if that’s what you have on hand. It’ll give the meatballs a richer flavor.
Make It Gluten-Free
Use gluten-free breadcrumbs for the meatballs and swap the orzo for a gluten-free pasta.
Easy enough.
Add More Veggies
Want to sneak in some extra vegetables?
Try spinach, bell peppers, or zucchini while the orzo is cooking.
A little extra color never hurt anyone.
Swap the Orzo
No orzo in the pantry? No problem.
Small pasta shapes like ditalini or elbow macaroni can work, too. Just keep an eye on the cooking time since different pastas can cook at different speeds.
Take a Shortcut
Short on time?
The existing recipe FAQ suggests using pre-cooked meatballs and heating them through with the orzo. Dinner just got even easier.
Storage & Reheating
If you somehow have leftovers—first of all, impressive—store them in an airtight container in the refrigerator.
When you’re ready to eat, reheat gently in the microwave or in a skillet over medium-low heat.
The orzo may absorb some of the moisture as it sits, so if it looks a little dry, add a small splash of broth or water while reheating.
Then bring it back to life with a little fresh parsley, dill, feta, or lemon.
Basically: leftovers, but make them exciting.
What To Serve With Greek Meatballs and Orzo
Honestly? This skillet can absolutely be dinner all by itself.
But if you want to make it feel like a whole Mediterranean-style spread, I would go with something fresh and simple.
A crisp Greek-style salad would be perfect.
Warm pita? YES.
Cucumber and tomatoes? Always.
Some roasted vegetables on the side? Also yes.
And if you really want to lean into it, put extra feta and lemon wedges on the table and let everyone finish their plate exactly how they like it.
Because that’s the kind of dinner I want on a busy night:
easy enough for Tuesday, delicious enough that everyone asks when you’re making it again.
- Can I use pre-cooked meatballs to save time?
Totally! If you’re short on time, grab some pre-cooked meatballs. Just toss them into the skillet with the orzo and heat through. Quick and easy! - Can I make the meatballs ahead of time?
Yes, you can! Form the meatballs a day or two ahead, pop them in the fridge, and cook them when you’re ready. Meal prep made simple! - Is orzo the only pasta I can use?
Nope! If you’re out of orzo or just want something different, you can swap it with other small pastas like ditalini or elbow macaroni. Just adjust the cook time as needed. - Can I make this dish gluten-free?
Absolutely! Use gluten-free breadcrumbs for the meatballs and swap out the orzo for gluten-free pasta. The flavors will still be on point! - How can I add more veggies to this recipe?
Easy! Toss in some spinach, bell peppers, or zucchini while cooking the orzo. It’ll boost the flavor and add a healthy touch. Get creative!
Greek Meatballs and Orzo Skillet
Ingredients
For the Meatballs:
- 1½ tbsp olive oil
- 1 lb ground turkey or chicken
- ⅓ cup panko breadcrumbs
- ¼ cup fresh parsley, chopped
- 3 tbsp grated onion
- 1 garlic clove, grated or minced
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 egg
- 1 tsp dried oregano
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- ¾ tsp kosher salt
- Freshly ground black pepper, to taste
- 2 oz feta cheese, crumbled
For the Orzo:
- 2 tsp olive oil
- 1 garlic clove, grated or minced
- 1 cup uncooked orzo
- 2½ cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
- ½ cup diced roasted red peppers
- 2 tbsp fresh lemon juice
- ¼ cup chopped kalamata olives
- 2 tbsp chopped fresh dill
- 1 tbsp fresh flat-leaf parsley, chopped
- Extra feta cheese, for garnish
Instructions
Prepare the Meatballs:
- In a mixing bowl, combine all of the meatball ingredients. Use your hands to mix everything together gently—don’t overwork the mixture. Lightly coat your hands with oil, then form tablespoon-sized portions of the mixture into meatballs. Place the meatballs on a plate and set aside.
Cook the Meatballs:
- Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Once the skillet is hot, swirl the oil to coat the bottom. Add the meatballs to the skillet and cook for about 8-10 minutes, turning them frequently to ensure even browning. After cooking, remove the meatballs from the skillet and place them on the plate. Cover with foil to keep them warm.
Prepare the Orzo:
- In the same skillet, wipe it clean if necessary, then heat 2 teaspoons of olive oil over medium heat. Add the garlic and orzo, stirring to combine, and toast the orzo for about 1 minute. Pour in the chicken broth, roasted red peppers, and lemon juice, stirring everything together. Bring it to a boil.
Cook the Orzo:
- Reduce the heat and simmer the orzo, stirring occasionally to prevent it from sticking, for about 7-8 minutes, or until tender. Once cooked, stir in the kalamata olives, dill, and parsley.
Assemble the Dish:
- Place the meatballs on top of the cooked orzo, then sprinkle with feta cheese and additional fresh herbs. Serve warm, and enjoy!
