One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta
A delicious and easy one-skillet meal featuring tender Greek chicken meatballs, zesty lemon butter orzo, and creamy whipped feta, perfect for weeknight dinners and entertaining.
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1 small shallot, finely chopped
- 2 cloves garlic, minced or grated Divide into two cloves for different steps
- 1 tablespoon chopped fresh oregano Or 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
- Kosher salt and black pepper To taste
For the Orzo
- 2 tablespoons extra-virgin olive oil For cooking
- 1 lemon sliced, plus 3-4 tablespoons lemon juice Use freshly squeezed for best flavor
- 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 Reserve the oil
- 2 tablespoons balsamic vinegar
For Serving
- 2 tablespoons extra virgin olive oil For the whipped feta
- 8 ounces feta cheese
- 1/4 cup plain Greek yogurt
- Arugula and fresh herbs For serving
Instructions
Preparation
- In a bowl, combine the ground chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper. Mix until just combined.
- Coat your hands with a bit of oil and roll the mixture into tablespoon-sized meatballs (makes 14-15 meatballs).
Cooking the Meatballs
- Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons of oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.
Cooking the Orzo
- Add the butter and lemon slices to the same skillet. Sear the lemon until golden on each side, about 1 minute. Remove the lemon and set aside with the meatballs.
- To the skillet, add the remaining clove of garlic and orzo. Cook until the garlic is fragrant and orzo is toasted, about 2-3 minutes.
- Add 2 1/2 cups water and 1-2 tablespoons of lemon juice. Bring to a boil over high heat 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 cook until warmed through.
Making the Vinaigrette and Whipped Feta
- In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons of lemon juice, and balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon of dill, and season with salt, pepper, and red pepper flakes.
- In a food processor, combine the feta cheese, Greek yogurt, and 2 tablespoons of olive oil. Pulse until smooth and creamy.
Serving
- Spread the whipped feta onto plates and drizzle with vinaigrette. Add the orzo, seared lemons, and meatballs. Garnish with arugula and fresh herbs. Enjoy!
Notes
Make sure not to overmix the meatball mixture to keep them tender. Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in a skillet over medium heat until warmed through. You can replace ground chicken with ground beef or turkey, and add veggies like spinach or bell peppers to the orzo.