Greek Meatballs and Orzo Skillet
Want a weeknight dinner that’s quick, delicious, and full of flavor?
This Greek Meatballs and Orzo Skillet is your answer!
With juicy, perfectly seasoned meatballs paired with tender orzo, fresh herbs, and a zesty lemony kick,
it’s a one-pan dish that’s simple to make and packed with Mediterranean goodness.
Ready in just 40 minutes, it’s the kind of meal your whole family will be asking for again and again.
For the Meatballs:
- Ground Turkey or Chicken – I recommend lean ground turkey or chicken for a lighter version, but you can use ground beef if preferred.
- Panko Breadcrumbs – These help bind the meatballs while keeping them light and tender.
- Fresh Parsley – Adds a burst of freshness to the meatballs.
- Grated Onion – This provides moisture and a hint of sweetness to the meatballs.
- Garlic – For that savory, aromatic flavor that brings the dish together.
- Lemon Zest & Lemon Juice – Brighten up the meatballs with zesty lemon flavors.
- Egg – Helps bind the ingredients together and gives the meatballs structure.
- Dried Oregano, Ground Coriander, Ground Cumin, Ground Cinnamon – A blend of Mediterranean spices to bring bold, aromatic flavors.
- Kosher Salt & Black Pepper – Season to taste, adding depth and balance to the meatballs.
- Feta Cheese – Crumbled feta gives the meatballs a salty, creamy finish.
For the Orzo:
- Orzo – A small pasta that absorbs the broth and flavors, making it a perfect base for this dish.
- Garlic – For that savory touch that ties everything together.
- Low Sodium Chicken Broth – Adds richness and flavor to cook the orzo.
- Kosher Salt & Black Pepper – Season the orzo to taste, ensuring it’s balanced.
- Roasted Red Peppers – Sweet, smoky, and vibrant red peppers that add color and sweetness to the orzo.
- Lemon Juice – Fresh lemon juice for that bright, tangy kick.
- Kalamata Olives – Adds a briny, salty flavor that pairs wonderfully with the Greek-inspired ingredients.
- Fresh Dill & Fresh Parsley – Fresh herbs that add a refreshing, aromatic touch.
- Extra Feta Cheese – For garnish, adding creaminess and extra tang.
Greek Meatballs and Orzo Skillet
This Greek Meatballs and Orzo Skillet makes a delicious, easy weeknight dinner that the whole family will enjoy!
Ingredients
For the Meatballs:
- 1½ tbsp olive oil
- 1 lb ground turkey or chicken
- ⅓ cup panko breadcrumbs
- ¼ cup fresh parsley, chopped
- 3 tbsp grated onion
- 1 garlic clove, grated or minced
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 egg
- 1 tsp dried oregano
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- ¾ tsp kosher salt
- Freshly ground black pepper, to taste
- 2 oz feta cheese, crumbled
For the Orzo:
- 2 tsp olive oil
- 1 garlic clove, grated or minced
- 1 cup uncooked orzo
- 2½ cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
- ½ cup diced roasted red peppers
- 2 tbsp fresh lemon juice
- ¼ cup chopped kalamata olives
- 2 tbsp chopped fresh dill
- 1 tbsp fresh flat-leaf parsley, chopped
- Extra feta cheese, for garnish
Instructions
Prepare the Meatballs:
- In a mixing bowl, combine all of the meatball ingredients. Use your hands to mix everything together gently—don’t overwork the mixture. Lightly coat your hands with oil, then form tablespoon-sized portions of the mixture into meatballs. Place the meatballs on a plate and set aside.
Cook the Meatballs:
- Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Once the skillet is hot, swirl the oil to coat the bottom. Add the meatballs to the skillet and cook for about 8-10 minutes, turning them frequently to ensure even browning. After cooking, remove the meatballs from the skillet and place them on the plate. Cover with foil to keep them warm.
Prepare the Orzo:
- In the same skillet, wipe it clean if necessary, then heat 2 teaspoons of olive oil over medium heat. Add the garlic and orzo, stirring to combine, and toast the orzo for about 1 minute. Pour in the chicken broth, roasted red peppers, and lemon juice, stirring everything together. Bring it to a boil.
Cook the Orzo:
- Reduce the heat and simmer the orzo, stirring occasionally to prevent it from sticking, for about 7-8 minutes, or until tender. Once cooked, stir in the kalamata olives, dill, and parsley.
Assemble the Dish:
- Place the meatballs on top of the cooked orzo, then sprinkle with feta cheese and additional fresh herbs. Serve warm, and enjoy!
- Can I use pre-cooked meatballs to save time?
Totally! If you’re short on time, grab some pre-cooked meatballs. Just toss them into the skillet with the orzo and heat through. Quick and easy! - Can I make the meatballs ahead of time?
Yes, you can! Form the meatballs a day or two ahead, pop them in the fridge, and cook them when you’re ready. Meal prep made simple! - Is orzo the only pasta I can use?
Nope! If you’re out of orzo or just want something different, you can swap it with other small pastas like ditalini or elbow macaroni. Just adjust the cook time as needed. - Can I make this dish gluten-free?
Absolutely! Use gluten-free breadcrumbs for the meatballs and swap out the orzo for gluten-free pasta. The flavors will still be on point! - How can I add more veggies to this recipe?
Easy! Toss in some spinach, bell peppers, or zucchini while cooking the orzo. It’ll boost the flavor and add a healthy touch. Get creative!
