Why Make This Recipe
One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta is a fantastic way to enjoy a Mediterranean-inspired meal without a lot of fuss. This dish is full of flavor, thanks to the fresh herbs and zesty lemon. Plus, it all cooks in one skillet, making cleanup a breeze. It’s perfect for busy weeknights or when you want to impress guests with a delicious, home-cooked meal.
How to Make One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta
Ingredients:
- 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
Directions:
In a bowl, combine the chicken, shallot, 1 clove of garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper. Mix until just combined. Shape the mixture into tablespoon-sized meatballs, about 14-15 total.
Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons of oil. When it shimmers, add the meatballs and sear until crisp and fully cooked, about 8-10 minutes, turning them 2-3 times. Transfer the meatballs to a plate.
In the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon and place it on the plate with the meatballs.
To the skillet, add 1 clove of garlic and the orzo. Cook until the garlic is fragrant and the orzo is toasted, about 2-3 minutes. Then, add 2 1/2 cups of water and 1-2 tablespoons of lemon juice. Bring to a boil and cook, stirring often, until the orzo is al dente, about 7-8 minutes. Stir in the olives and dill. Return the meatballs to the skillet and warm through.
To make the sun-dried tomato vinaigrette, whisk together 1/4 cup of the reserved tomato oil, 2 tablespoons of lemon juice, and balsamic vinegar in a bowl. Mix in the sun-dried tomatoes, 1 tablespoon of dill, and season with salt, pepper, and red pepper flakes.
For the whipped feta, combine all feta ingredients in a food processor and pulse until smooth and creamy. This can be kept in the fridge for up to 3 days.
To serve, spread the whipped feta onto plates and drizzle with the vinaigrette. Top with orzo, seared lemons, and meatballs. Sprinkle with greens and fresh herbs. Enjoy!
How to Serve One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta
Serve this dish hot, directly from the skillet or on individual plates. The creamy whipped feta, lemony orzo, and flavorful meatballs make a perfect combination. Add a side of arugula or fresh herbs to enhance the presentation and freshness of the dish.
How to Store One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta
You can store leftover meatballs and orzo in an airtight container in the refrigerator for up to 3 days. The whipped feta can also be stored in the fridge for the same amount of time. Reheat the meatballs and orzo gently on the stove or in the microwave before serving again.
Tips to Make One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta
- Use a small ice cream scoop to easily shape the meatballs.
- Don’t skip the searing step for the meatballs; it adds great flavor and texture.
- Feel free to adjust the amount of herbs to your taste. Fresh herbs can elevate the dish.
Variations
- You can substitute ground beef or turkey for the ground chicken if you prefer.
- Add some spinach or kale to the orzo during the last few minutes of cooking for added nutrients.
- For a vegan option, substitute ground chickpeas or a plant-based meat alternative and use tofu or cashew cream for the whipped feta.
FAQs
Can I make the sauce ahead of time?
Yes, you can prepare the sun-dried tomato vinaigrette and whipped feta in advance and store them in the fridge.
Is it possible to freeze this dish?
While you can freeze the meatballs, the orzo may become mushy upon thawing. It’s best to freeze the meatballs separately.
What can I serve with this meal?
This dish pairs well with a simple salad, crusty bread, or roasted vegetables for a complete meal.
Greek Meatballs and Lemon Butter Orzo
Ingredients
Method
- In a bowl, combine the chicken, shallot, 1 clove of garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper. Mix until just combined. Shape the mixture into tablespoon-sized meatballs, about 14-15 total.
- Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons of oil. When it shimmers, add the meatballs and sear until crisp and fully cooked, about 8-10 minutes, turning them 2-3 times. Transfer the meatballs to a plate.
- In the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon and place it on the plate with the meatballs.
- To the skillet, add 1 clove of garlic and the orzo. Cook until the garlic is fragrant and the orzo is toasted, about 2-3 minutes.
- Then, add 2 1/2 cups of water and 1-2 tablespoons of lemon juice. Bring to a boil and cook, stirring often, until the orzo is al dente, about 7-8 minutes.
- Stir in the olives and dill. Return the meatballs to the skillet and warm through.
- To make the sun-dried tomato vinaigrette, whisk together 1/4 cup of the reserved tomato oil, 2 tablespoons of lemon juice, and balsamic vinegar in a bowl. Mix in the sun-dried tomatoes, 1 tablespoon of dill, and season with salt, pepper, and red pepper flakes.
- For the whipped feta, combine all feta ingredients in a food processor and pulse until smooth and creamy. This can be kept in the fridge for up to 3 days.
- To serve, spread the whipped feta onto plates and drizzle with the vinaigrette. Top with orzo, seared lemons, and meatballs. Sprinkle with greens and fresh herbs. Enjoy!