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homemade One Skillet Greek Meatballs and Lemon Butter Orzo. photo

One Skillet Greek Meatballs and Lemon Butter Orzo.

A bright, one-skillet meal of Greek-style chicken meatballs served with lemony butter orzo, olives, dill, and whipped feta.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Large skillet or Dutch oven
  • Mixing Bowl
  • Food Processor
  • Measuring cups and spoons
  • Spatula or tongs
  • Plate

Ingredients
  

  • 1 pound ground chicken
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh oregano, chopped or 2 teaspoons dried
  • 1 teaspoon smoked paprika
  • kosher salt and black pepper to taste
  • 1 pinch crushed red pepper flakes
  • 2 tablespoons extra-virgin olive oil for searing meatballs
  • 1 whole 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 fresh dill, chopped plus more for serving
  • 1/2 cup oil-packed sun-dried tomatoes, chopped 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 for whipped feta

Instructions
 

  • In a bowl, combine the ground chicken, finely chopped shallot, 1 clove minced garlic, chopped oregano, smoked paprika, a pinch of crushed red pepper flakes, and salt and black pepper to taste; mix gently until just combined.
  • Coat your hands with a little oil and roll the mixture into tablespoon-size meatballs (about 14–15).
  • Heat 2 tablespoons extra-virgin olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the meatballs and sear, turning 2–3 times, until browned and cooked through, about 8–10 minutes. Transfer meatballs to a plate.
  • In the same skillet, add the butter and the lemon slices. Sear the lemon slices about 1 minute per side until golden, then remove the lemon slices and set them aside with the meatballs.
  • Add the remaining 1 clove minced garlic to the skillet and sauté briefly until fragrant. Add the dry orzo and toast, stirring, for 2–3 minutes.
  • Pour in 2 1/2 cups water and 1–2 tablespoons lemon juice, bring to a boil, then reduce heat and cook, stirring often, until the orzo is al dente, about 7–8 minutes.
  • Stir the pitted green olives and 2 tablespoons chopped dill into the cooked orzo. Slide the meatballs and seared lemon slices back into the skillet and warm through for a minute or two.
  • Make the sun-dried tomato vinaigrette by whisking together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and 2 tablespoons balsamic vinegar. Stir in the chopped sun-dried tomatoes, 1 tablespoon chopped dill, and season with salt, pepper, and a pinch of red pepper flakes.
  • Make the whipped feta by combining the feta, 1/4 cup plain Greek yogurt, and 2 tablespoons extra virgin olive oil in a food processor and pulsing until smooth and creamy.
  • To serve, spread whipped feta on plates, drizzle with the sun-dried tomato vinaigrette, then top with the lemon butter orzo, seared lemon slices, meatballs, and a handful of arugula and fresh herbs.

Notes

  • You can crumble the feta instead of whipping it if preferred.