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Greek Meatballs and Orzo Skillet

This Greek Meatballs and Orzo Skillet makes a delicious, easy weeknight dinner that the whole family will enjoy!
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Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: Greek Meatballs and Orzo Skillet
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 495kcal

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!

Nutrition

Calories: 495kcal | Carbohydrates: 36g | Protein: 33g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 136mg | Sodium: 1146mg | Fiber: 2g | Sugar: 3g
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