Description
This Greek Meatballs and Orzo Skillet is a flavorful one-pan meal that combines juicy meatballs with orzo pasta, cherry tomatoes, Kalamata olives, and tangy feta cheese for a taste of the Mediterranean in every bite.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef or lamb
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Skillet:
- 1 tablespoon olive oil
- 1/2 small red onion, diced
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, sliced
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup crumbled feta cheese
- Fresh dill or parsley for garnish (optional)
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground meat, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper. Form into 1-inch meatballs.
- Cook the Meatballs: Brown the meatballs in olive oil in a skillet, then set aside.
- Prepare the Skillet: Sauté red onion, add orzo and broth, then return meatballs to the skillet with tomatoes and olives.
- Cook the Dish: Cover and simmer for 10–12 minutes until orzo is tender and meatballs are cooked through.
- Finish and Serve: Stir in lemon zest, lemon juice, and feta. Garnish with herbs and serve hot.
Notes
- You can use turkey or chicken in place of beef or lamb.
- For a vegetarian version, use plant-based meatballs and vegetable broth.
- Pair with cucumber yogurt sauce or warm pita bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
