One Skillet Greek Meatballs and Lemon Butter Orzo.
If you’re on the lookout for an easy weeknight dinner that packs a punch of flavor, look no further than this One Skillet Greek Meatballs and Lemon Butter Orzo. This dish is not only a crowd-pleaser; it’s also a breeze to prepare, making it the perfect option for busy evenings. Imagine tender, juicy meatballs infused with fresh herbs, served over a luscious bed of buttery orzo, all made in one skillet! Let’s dive into the details that make this meal a standout.
What Sets This Recipe Apart
This recipe shines because it combines the vibrant flavors of Greek cuisine into a simple, one-pot meal. The ground chicken meatballs are seasoned with fresh herbs and spices, bringing a delightful Mediterranean flair. The orzo, cooked in a zesty lemon butter sauce, complements the meatballs perfectly, creating a harmonious balance of flavors. Plus, it’s a quick clean-up since everything is made in one skillet!
What to Buy
To make this delicious dish, here’s what you’ll need:
- 1 pound ground chicken
- 1 small shallot, finely chopped
- 2 cloves garlic, minced or grated
- 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
- 1 teaspoon smoked paprika
- Kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1 lemon, sliced, plus 3-4 tablespoons lemon juice
- 2 tablespoons salted butter
- 1 cup dry orzo pasta
- 1/2 cup pitted green olives
- 2 tablespoons chopped fresh dill, plus more for serving
- 1/2 cup oil-packed sun-dried tomatoes, chopped, and reserve the oil
- 2 tablespoons balsamic vinegar
- Arugula and fresh herbs for serving
- 8 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
Gear Up: What to Grab
- Skillet: A large, deep skillet works best for this recipe.
- Mixing Bowl: For combining the meatball ingredients.
- Measuring Cups and Spoons: Accurate measurements are key to the perfect dish.
- Wooden Spoon or Spatula: For stirring and serving.
- Knife and Cutting Board: For chopping shallots, garlic, and herbs.
One Skillet Greek Meatballs and Lemon Butter Orzo.: Step-by-Step Guide
Step 1: Prepare the Meatballs
In a mixing bowl, combine the ground chicken, finely chopped shallot, minced garlic, chopped oregano, smoked paprika, salt, black pepper, and crushed red pepper flakes. Mix until just combined, being careful not to overwork the meat.
Step 2: Form and Cook the Meatballs
Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Once hot, form the chicken mixture into small meatballs (about 1 inch in diameter) and place them in the skillet. Cook for about 5-6 minutes, turning occasionally until golden brown and cooked through. Remove meatballs from the skillet and set aside.
Step 3: Sauté the Orzo
In the same skillet, add the lemon slices and sauté for about 1 minute before adding the butter. Once melted, stir in the dry orzo and cook for another minute.
Step 4: Add Liquid and Simmer
Pour in about 2 cups of water (or chicken broth for extra flavor) and bring to a boil. Reduce heat to low and let it simmer for about 10-12 minutes, stirring occasionally until the orzo is tender and has absorbed most of the liquid.
Step 5: Combine Ingredients
Once the orzo is cooked, stir in the green olives, chopped dill, sun-dried tomatoes (with some reserved oil), balsamic vinegar, and the cooked meatballs. Squeeze in lemon juice to taste and mix well, allowing everything to heat through for about 2-3 minutes.
Step 6: Serve
Remove from heat and serve immediately, topped with arugula, additional fresh herbs, crumbled feta cheese, and a dollop of Greek yogurt. Drizzle with a little extra virgin olive oil for added richness.
Make It Your Way
- Swap the ground chicken for ground turkey or beef for a different flavor profile.
- Use quinoa or rice instead of orzo for a gluten-free option.
- Add more veggies! Spinach or cherry tomatoes can be a great addition.
- Adjust the spice level by omitting or adding more crushed red pepper flakes.
Troubleshooting Tips
- If the meatballs are falling apart, try adding an egg to the mixture to bind it better.
- For creamier orzo, add a bit more water or broth as it cooks if it seems too dry.
- Make sure to stir the orzo occasionally to prevent it from sticking to the bottom of the skillet.
- If you don’t have fresh herbs, dried herbs can work, but remember to use less since they are more concentrated.
Storing Tips & Timelines
This One Skillet Greek Meatballs and Lemon Butter Orzo is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water or broth to keep the orzo moist.
Common Questions
Can I freeze the meatballs?
Yes! You can freeze the uncooked meatballs. Just shape them and place them on a baking sheet until firm, then transfer to a freezer-safe bag. They can be cooked from frozen; just add a few extra minutes to the cooking time.
Is there a vegetarian option for this dish?
Definitely! You can make the meatballs using lentils or chickpeas as a base, along with the same seasonings. Just adjust the cooking time as needed.
What can I serve with this dish?
This one-skillet meal is hearty enough on its own, but you can serve it alongside a fresh Greek salad or some crusty bread to soak up the delicious sauce.
Can I use a different type of pasta?
Yes! You can substitute the orzo with any small pasta like ditalini or even gluten-free pasta if needed. Adjust cooking times accordingly.
What to Make After This
The Last Word
This One Skillet Greek Meatballs and Lemon Butter Orzo is a delightful dish that brings the warmth and flavors of the Mediterranean right to your kitchen. With minimal cleanup and maximum flavor, it’s a recipe that you’ll want to keep on rotation. The combination of juicy meatballs, buttery orzo, and fresh herbs will have you and your family asking for seconds—and maybe even thirds! Enjoy this culinary journey and make it your own with the suggested variations. Happy cooking!
One Skillet Greek Meatballs and Lemon Butter Orzo.
Ingredients
Equipment
Method
- In a mixing bowl, combine the ground chicken, finely chopped shallot, minced garlic, chopped oregano, smoked paprika, salt, black pepper, and crushed red pepper flakes. Mix until just combined, being careful not to overwork the meat.
- Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Once hot, form the chicken mixture into small meatballs (about 1 inch in diameter) and place them in the skillet. Cook for about 5-6 minutes, turning occasionally until golden brown and cooked through. Remove meatballs from the skillet and set aside.
- In the same skillet, add the lemon slices and sauté for about 1 minute before adding the butter. Once melted, stir in the dry orzo and cook for another minute.
- Pour in about 2 cups of water (or chicken broth for extra flavor) and bring to a boil. Reduce heat to low and let it simmer for about 10-12 minutes, stirring occasionally until the orzo is tender and has absorbed most of the liquid.
- Once the orzo is cooked, stir in the green olives, chopped dill, sun-dried tomatoes (with some reserved oil), balsamic vinegar, and the cooked meatballs. Squeeze in lemon juice to taste and mix well, allowing everything to heat through for about 2-3 minutes.
- Remove from heat and serve immediately, topped with arugula, additional fresh herbs, crumbled feta cheese, and a dollop of Greek yogurt. Drizzle with a little extra virgin olive oil for added richness.
Notes
- Swap the ground chicken for ground turkey or beef for a different flavor profile.
- Use quinoa or rice instead of orzo for a gluten-free option.
- Add more veggies! Spinach or cherry tomatoes can be a great addition.
