Go Back
Homemade One Skillet Greek Meatballs and Lemon Butter Orzo. recipe photo
Print Recipe Save it for later

One Skillet Greek Meatballs and Lemon Butter Orzo.

A bright, one-skillet dinner of Greek-style chicken meatballs with lemony butter orzo, sun-dried tomato vinaigrette, and whipped feta.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1 pound ground chicken
  • 1 small shallot finely chopped
  • 2 cloves garlic minced or grated, divided
  • 1 tablespoon fresh oregano chopped (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 for searing meatballs
  • 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 fresh dill chopped, plus more for serving
  • 1/2 cup oil-packed sun-dried tomatoes chopped; 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 for whipped feta

Instructions

  • In a mixing bowl combine the ground chicken, finely chopped shallot, 1 clove minced garlic, chopped oregano, smoked paprika, a pinch of crushed red pepper, and salt and black pepper to taste; mix gently until just combined.
  • Coat your hands with a little oil and roll the mixture into tablespoon-size meatballs (about 14–15).
  • Heat 2 tablespoons extra-virgin olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the meatballs and sear, turning occasionally, until browned and cooked through, about 8–10 minutes. Transfer meatballs to a plate.
  • To the same skillet add the butter and the lemon slices; sear the lemon until golden on each side, about 1 minute per side. Remove the lemon slices and add to the plate with the meatballs.
  • Add the remaining 1 clove minced garlic to the skillet and cook briefly until fragrant, about 30 seconds. Add the dry orzo and toast, stirring, for 2–3 minutes.
  • Pour in 2 1/2 cups water and 1–2 tablespoons lemon juice (from the reserved lemon), bring to a boil over high heat, then reduce to a simmer and cook, stirring often, until orzo is al dente, about 7–8 minutes.
  • Stir in the pitted green olives and 2 tablespoons chopped dill. Slide the meatballs and seared lemon slices back into the skillet and warm through for a minute or two.
  • Make the sun-dried tomato vinaigrette by whisking together 1/4 cup reserved sun-dried tomato oil, 2 tablespoons lemon juice, and 2 tablespoons balsamic vinegar. Stir in the chopped sun-dried tomatoes, 1 tablespoon chopped dill, and season with salt, pepper, and a pinch of red pepper flakes to taste.
  • Make the whipped feta by combining the feta, 1/4 cup plain Greek yogurt, and 2 tablespoons extra virgin olive oil in a food processor; pulse until smooth and creamy.
  • To serve, spread whipped feta on plates and drizzle with the sun-dried tomato vinaigrette. Spoon the lemon butter orzo onto the plates, top with meatballs and seared lemon slices, and scatter arugula and extra fresh herbs over the top.

Equipment

  • Large skillet or Dutch oven
  • Mixing Bowl
  • Food Processor
  • Measuring Cups and Spoons
  • Spatula or tongs
  • Plate

Notes

  • If preferred, crumble the feta instead of whipping it.