I love how this all-in-one skillet dish combines juicy Greek-style meatballs with tender orzo, bright herbs, olives and feta. It’s not only flavorful and satisfying, but also comes together quickly—perfect for a weeknight dinner. Greek Meatballs and Orzo Skillet

Why You’ll Love This Recipe

I appreciate that this recipe cooks everything in a single skillet—no need to boil orzo separately or drain it later. The blend of ground turkey or chicken with fragrant herbs, spices like oregano and cinnamon, and zesty lemon creates meatballs that are both wholesome and aromatic. The orzo soaks up savory broth, roasted red peppers, olives and fresh herbs, then gets topped with feta—making every bite full of delicious Greek-style flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Meatballs

  • 1 1/2 tablespoons olive oil

  • 1 lb ground turkey or chicken (93% lean)

  • 1/3 cup panko breadcrumbs

  • 1/4 cup chopped fresh flat-leaf parsley

  • 3 tablespoons grated onion

  • 1 clove garlic, grated or minced

  • Lemon zest and 2 tablespoons fresh lemon juice

  • 1 egg

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground cinnamon

  • 3/4 teaspoon kosher salt

  • Freshly ground black pepper, to taste

  • 2 oz crumbled feta cheese

Orzo

  • 2 teaspoons olive oil

  • 1 clove garlic, grated or minced

  • 1 cup uncooked orzo

  • 2 1/2 cups low‑sodium chicken broth

  • Kosher salt and pepper, to taste

  • 1/2 cup diced roasted red peppers

  • 2 tablespoons fresh lemon juice

  • 1/4 cup chopped kalamata olives

  • 2 tablespoons chopped fresh dill

  • 1 tablespoon chopped fresh flat‑leaf parsley

  • Extra feta cheese, for garnish

directions

  1. Add all meatball ingredients (through feta) to a bowl. I gently mix them by hand—avoiding overmixing—to keep the meatballs tender. Then I scoop tablespoon-size portions and roll them into balls.

  2. Heat 1 Tbsp olive oil in a large skillet over medium-high. I cook the meatballs 8–10 minutes, turning often, until golden. Then I transfer them to a plate and cover with foil.

  3. If needed, wipe out the skillet. Add 2 tsp olive oil and garlic, then stir in the orzo and toast for about a minute. Pour in the chicken broth, roasted red peppers and lemon juice. Bring to a boil, then reduce heat and simmer until the orzo is tender (about 7–8 minutes), stirring occasionally.

  4. Once the orzo is cooked, I stir in olives, dill and parsley. I nestle the meatballs back on top and sprinkle with extra feta and fresh herbs before serving.

Servings and timing

  • Makes: 4 servings

  • Prep time: 20 minutes

  • Cook time: 20 minutes

  • Total time: 40 minutes

Variations

  • I sometimes use ground beef or lamb instead of poultry—just choose meat with enough fat for juicy meatballs.

  • To lighten it up, I swap orzo for quinoa or a whole grain like farro.

  • Occasionally I bake the meatballs: shape them and bake at 350 °F for about 30 minutes until cooked through, then proceed with the orzo.

  • For extra tang, I drizzle tzatziki or stir in plain Greek yogurt on top before serving.

  • If olives aren’t your favorite, capers make a great salty alternative.

storage/reheating

  • Storage: I keep leftovers in an airtight container in the fridge for up to 4 days.

  • Freezing: This dish doesn’t freeze well because the orzo softens too much.

  • Reheating: I reheat gently in a skillet over low heat with a splash of chicken broth, or use the microwave in short bursts until warmed through.

FAQs

How can I make this gluten free?

I swap the panko breadcrumbs for gluten-free breadcrumbs and use gluten-free orzo or quinoa in place of regular orzo.

Can I use beef or lamb instead of turkey?

Yes! Ground beef (90% lean) or lamb work wonderfully. I find lamb adds a rich, authentic Greek flavor.

Is it necessary to toast the orzo before cooking?

I always toast the orzo briefly—it brings out a lovely nutty flavor and prevents stickiness, which makes the final dish more flavorful.

What if I don’t have roasted red peppers?

I substitute chopped sun-dried tomatoes or skip them entirely—the orzo still tastes great, though peppers add a nice sweetness and color.

Can I prep meatballs ahead of time?

Absolutely! I shape the meatballs a day ahead and refrigerate. When ready, I cook them directly in the skillet and continue with the recipe as usual.

Conclusion

I find this Greek Meatballs and Orzo Skillet a go-to for busy nights—it’s easy, flavorful and satisfying. Everything cooks in one pan, cleanup is simple, and the leftovers are delicious too. If you’re in need of a cozy, Mediterranean-inspired dinner that won’t keep you in the kitchen all evening, this recipe is a perfect choice.

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Greek Meatballs and Orzo Skillet

Greek Meatballs and Orzo Skillet

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  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Greek
  • Diet: Low Fat

Description

This all-in-one Greek Meatballs and Orzo Skillet dish features juicy meatballs made with ground turkey or chicken, aromatic herbs, and spices, paired with tender orzo cooked in savory broth, olives, roasted red peppers, and topped with feta cheese. It’s a flavorful, satisfying, and quick weeknight meal.


Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 lb ground turkey or chicken (93% lean)
  • 1/3 cup panko breadcrumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons grated onion
  • 1 clove garlic, grated or minced
  • Zest of 1 lemon and 2 tablespoons fresh lemon juice
  • 1 egg
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 oz crumbled feta cheese
  • 2 teaspoons olive oil (for orzo)
  • 1 clove garlic, grated or minced (for orzo)
  • 1 cup uncooked orzo
  • 2 1/2 cups low‑sodium chicken broth
  • Kosher salt and pepper, to taste (for orzo)
  • 1/2 cup diced roasted red peppers
  • 2 tablespoons fresh lemon juice (for orzo)
  • 1/4 cup chopped kalamata olives
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh flat‑leaf parsley (for orzo)
  • Extra feta cheese, for garnish

Instructions

  1. In a bowl, combine all meatball ingredients (through feta). Mix gently by hand and form tablespoon-sized balls.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook meatballs for 8–10 minutes, turning often until golden. Transfer to a plate and cover with foil.
  3. Wipe out the skillet if needed. Add 2 teaspoons olive oil and garlic, then stir in orzo and toast for about 1 minute.
  4. Pour in chicken broth, roasted red peppers, and lemon juice. Bring to a boil, then reduce heat and simmer for 7–8 minutes, stirring occasionally, until orzo is tender.
  5. Stir in olives, dill, and parsley. Nestle the meatballs on top and garnish with extra feta and herbs before serving.

Notes

  • Use ground beef or lamb for a richer flavor.
  • Swap orzo with quinoa or farro for a healthier option.
  • Meatballs can be baked at 350 °F for 30 minutes as an alternative cooking method.
  • Top with tzatziki or Greek yogurt for extra tang.
  • Capers can replace olives if preferred.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 3g
  • Sodium: 720mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 115mg

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