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Homemade One Skillet Greek Meatballs and Lemon Butter Orzo. photo

One Skillet Greek Meatballs and Lemon Butter Orzo.

This One Skillet Greek Meatballs and Lemon Butter Orzo is a flavorful, easy weeknight dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 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
For the Orzo:
  • 1 cup dry orzo pasta
  • 1 lemon sliced
  • 3-4 tablespoons lemon juice
  • 2 tablespoons salted butter
  • 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

Equipment

  • Large Skillet
  • Mixing Bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.