Greek Meatballs with Orzo
Greek Meatballs with Orzo Skillet
Looking for a quick, flavorful dinner that the whole family will love? This Greek Meatballs with Orzo Skillet recipe combines tender, lemony meatballs, fresh herbs, tangy feta, and perfectly cooked orzo in a single pan for an easy, satisfying meal. Ready in just 40 minutes, it’s perfect for busy weeknights when you want something healthy, comforting, and full of Mediterranean flavor. Plus, this dish pairs beautifully with other easy weeknight dinners like Green Chile Chicken Enchilada Casserole.
For the Meatballs
- Olive Oil – Used to cook the meatballs and give them a light crisp on the outside.
- Ground Turkey or Chicken – The main protein for a lean and tender meatball.
- Panko Breadcrumbs – Adds structure and keeps meatballs light.
- Fresh Parsley – Brightens the meatballs with herbal notes.
- Grated Onion & Garlic – Provides sweetness and depth of flavor.
- Lemon Zest & Juice – Adds freshness and a citrusy punch.
- Egg – Binds the mixture for perfectly shaped meatballs.
- Dried Oregano, Ground Coriander, Cumin, Cinnamon – Create that signature Mediterranean flavor.
- Kosher Salt & Black Pepper – Essential for seasoning.
- Feta Cheese – Crumbled for creaminess and tang.
For the Orzo
- Olive Oil & Garlic – To sauté and toast the pasta lightly.
- Uncooked Orzo – The base of the dish.
- Chicken Broth – Cooks the orzo and adds savory flavor.
- Roasted Red Peppers – Sweet and smoky addition.
- Lemon Juice – Brightens the entire dish.
- Kalamata Olives – Adds saltiness and Mediterranean authenticity.
- Fresh Dill & Parsley – Herbal finish.
- Extra Feta Cheese – For garnish and creamy texture.
Greek Meatballs with Orzo
Notes
- 1 1/2 tablespoons olive oil
- 1 lb ground turkey or chicken
- 1/3 cup panko breadcrumbs
- 1/4 cup fresh parsley, chopped
- 3 tablespoons grated onion
- 1 clove garlic, minced or grated
- Zest of 1 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
- 2 teaspoons olive oil
- 1 clove garlic, minced or grated
- 1 cup uncooked orzo pasta
- 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 fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Extra feta cheese for garnish
- In a large mixing bowl, combine all meatball ingredients. Mix gently to avoid overworking.
- Lightly oil your hands and roll the mixture into 1-inch balls. Place on a plate.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add meatballs and cook 8–10 minutes, turning occasionally for even browning.
- Remove meatballs and keep warm under foil.
- In the same skillet, wipe out leftover bits and heat 2 teaspoons olive oil over medium heat.
- Add garlic and orzo; toast for 1 minute.
- Pour in chicken broth, roasted red peppers, and lemon juice. Bring to a boil.
- Reduce heat and simmer 7–8 minutes until orzo is tender and liquid is mostly absorbed.
- Stir in kalamata olives, dill, and parsley.
- Top with cooked meatballs and sprinkle with feta cheese.
- Serve immediately, garnished with extra herbs and feta if desired.
FAQs
1. Can I make Greek meatballs and orzo ahead of time?
Yes! You can prepare the meatballs up to 24 hours in advance and store them in the refrigerator. When ready to serve, simply cook the orzo fresh and reheat the meatballs in the skillet for the best texture and flavor.
2. What can I use instead of orzo pasta?
If you don’t have orzo, you can substitute small pasta shapes like ditalini or couscous. For a low-carb option, try cauliflower rice, though the cooking time and liquid amount will need adjustment.
3. How do I keep the meatballs from drying out?
Avoid overmixing the meatball mixture and cook them just until browned and cooked through. Using ground turkey or chicken with an egg, breadcrumbs, and grated onion helps keep the meatballs moist and tender.
4. Can this recipe be made dairy-free?
Yes, simply omit the feta cheese or replace it with a dairy-free feta alternative. The dish will still be flavorful thanks to the herbs, lemon, and olives.
5. What side dishes pair well with Greek meatballs and orzo?
This skillet meal is satisfying on its own, but it pairs beautifully with a simple Greek salad, roasted vegetables, or warm pita bread with hummus or tzatziki.
6. How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth to keep the orzo from drying out.
Conclusion
Greek Meatballs with Orzo is the perfect one-skillet dinner when you want something comforting yet fresh and healthy. The juicy, lemon-infused meatballs paired with tender orzo, briny olives, and creamy feta create a balanced Mediterranean meal that feels special without extra effort. Whether you’re cooking for a busy weeknight or a relaxed family dinner, this recipe delivers bold flavor, simple steps, and easy cleanup. Once you try it, this Greek meatballs and orzo skillet is sure to become a regular favorite in your dinner rotation.
