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
- In a bowl, combine all meatball ingredients (through feta). Mix gently by hand and form tablespoon-sized balls.
- 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.
- Wipe out the skillet if needed. Add 2 teaspoons olive oil and garlic, then stir in orzo and toast for about 1 minute.
- 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.
- 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
