Description
This Greek Meatballs and Orzo Skillet is a flavorful one-pan meal combining tender meatballs with tender orzo pasta, fresh vegetables, and vibrant Mediterranean herbs and spices. Perfect for a weeknight dinner, it balances savory ground beef or lamb with creamy feta and bright lemon juice, all cooked together in a single skillet for an easy cleanup.
Ingredients
Scale
Meatballs
- 1 pound ground beef or lamb
- 1/4 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Skillet & Vegetables
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup baby spinach
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- Extra feta for topping (optional)
Instructions
- Prepare the meatball mixture: In a large bowl, thoroughly mix together the ground beef or lamb, breadcrumbs, crumbled feta cheese, egg, minced garlic, dried oregano, salt, and black pepper until evenly combined.
- Form and brown the meatballs: Shape the mixture into small meatballs about 1 inch in diameter. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add the meatballs. Cook them for 6–8 minutes, turning frequently to brown all sides evenly. Remove the meatballs from the skillet and set aside.
- Sauté the onions and toast the orzo: In the same skillet, add the remaining 1 tablespoon olive oil and chopped onion. Sauté for 2–3 minutes until the onion becomes soft and translucent. Stir in the orzo pasta and toast it for 1–2 minutes, stirring frequently to coat and slightly brown the orzo.
- Simmer with broth and cook meatballs: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Nestle the browned meatballs back into the skillet with the orzo. Cover and let cook for 10–12 minutes, or until the orzo is tender and the meatballs are fully cooked.
- Add vegetables and finish: Stir in the halved cherry tomatoes, baby spinach, and lemon juice. Cook for an additional 1–2 minutes until the spinach has wilted and the tomatoes are warmed through.
- Garnish and serve: Sprinkle chopped fresh parsley and extra crumbled feta cheese over the top if desired. Serve warm and enjoy your hearty Greek-inspired skillet meal.
Notes
- This dish can be made with ground turkey or chicken for a lighter version.
- Add kalamata olives or artichoke hearts to the skillet for an extra Mediterranean flavor boost.
- Serve alongside a refreshing Greek salad or tzatziki sauce for a complete meal.
