One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta Recipe
This One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta is a flavorful and easy-to-make Mediterranean-inspired dish. Ground chicken meatballs are seasoned with oregano, garlic, and paprika, then seared until crisp. They’re served atop buttery, lemony orzo cooked with olives and fresh dill. A tangy whipped feta spread and vibrant sun-dried tomato vinaigrette add creamy and zesty notes for a complete, satisfying meal perfect for weeknight dinners.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Halal
Ingredients
Meatballs and Orzo
- 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, to taste
- 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
Whipped Feta
- 8 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the Meatballs: In a bowl, combine the ground chicken, finely chopped shallot, 1 clove of minced garlic, fresh oregano, smoked paprika, crushed red pepper flakes, kosher salt, and black pepper. Mix gently until just combined. Lightly oil your hands and roll the mixture into tablespoon-sized meatballs, making 14-15 meatballs in total.
- Sear the Meatballs: Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons of extra-virgin olive oil. Once the oil shimmers, add the meatballs and sear them until they are crisp and cooked through, about 8-10 minutes, turning them 2-3 times for even browning. Transfer cooked meatballs to a plate.
- Sear the Lemon and Cook Orzo: In the same skillet, add the butter and lemon slices. Sear the lemon slices until golden on each side, about 1 minute. Remove and add to the meatball plate. Then add the remaining clove of garlic and the dry orzo to the skillet. Cook, stirring, until garlic is fragrant and orzo is lightly toasted, about 2-3 minutes. Pour in 2 1/2 cups water and 1-2 tablespoons lemon juice. Bring to a boil over high heat and cook, stirring frequently, until orzo is al dente, about 7-8 minutes. Stir in the green olives and chopped fresh dill. Return the meatballs to the skillet to warm through.
- Make the Sun-Dried Tomato Vinaigrette: In a bowl, whisk together 1/4 cup of reserved sun-dried tomato oil, 2 tablespoons lemon juice, and balsamic vinegar until combined. Stir in chopped sun-dried tomatoes, 1 tablespoon of dill, and season with salt, pepper, and crushed red pepper flakes to taste.
- Prepare the Whipped Feta: Combine feta cheese, plain Greek yogurt, and extra virgin olive oil in a food processor. Pulse until the mixture becomes smooth and creamy. Refrigerate for up to 3 days if not using immediately.
- Serve: Spread the whipped feta on serving plates and drizzle with the sun-dried tomato vinaigrette. Add the lemon butter orzo, seared lemon slices, and meatballs. Garnish with arugula and extra fresh herbs. Enjoy this vibrant and hearty Greek-inspired meal!
Notes
- You can substitute ground chicken with ground turkey or lamb for a different flavor.
- For a spicier dish, add more crushed red pepper flakes to the meatballs or vinaigrette.
- Use low-sodium chicken broth instead of water for cooking the orzo to add more depth of flavor.
- The whipped feta can be used as a dip or spread for other dishes and lasts up to 3 days in the refrigerator.
- Make sure to toast the orzo well; this adds a nutty flavor and improves texture.
