Greek Meatballs and Orzo Skillet Recipe
If you’re craving a soul-warming Mediterranean dinner that comes together in just one pan, look no further than this Greek Meatballs and Orzo Skillet. Juicy, herb-scented meatballs nestle into a bed of perfectly tender orzo, surrounded by sweet cherry tomatoes, briny olives, and a shower of crumbled feta. Every bite bursts with comforting flavors and textures, making this dish an instant favorite whether you’re feeding family or entertaining friends. The best part? Everything cooks together in one skillet, making cleanup a breeze and ensuring each ingredient soaks up all those irresistible Greek flavors.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that work together to create layers of flavor and color. Every component plays a special role, from the tender meatballs to the bright, salty finish of feta and olives.
- Ground lamb or beef (1 pound): Choose your favorite for a rich, savory base—lamb brings classic Greek character, while beef is wonderfully hearty.
- Breadcrumbs (1/4 cup): Help bind the meatballs and keep them juicy and tender as they cook.
- Grated onion (1/4 cup): Adds moisture and a subtle sweetness that balances the savory meat.
- Garlic, minced (2 cloves): Brings a punch of aromatic flavor to both the meatballs and the skillet.
- Egg (1): Acts as the glue, holding the meatballs together beautifully.
- Dried oregano (1 teaspoon): Classic Greek seasoning for that unmistakable Mediterranean aroma.
- Ground cumin (1/2 teaspoon): Adds earthy warmth and depth to the meatballs.
- Salt and pepper: Essential for seasoning every layer to perfection.
- Olive oil (2 tablespoons): Used for browning the meatballs and toasting the orzo, contributing richness and flavor.
- Orzo pasta, uncooked (1 cup): The tender grain-shaped pasta soaks up all the flavors as it cooks in the skillet.
- Low-sodium chicken broth (2 cups): Infuses the orzo and meatballs with savory depth while keeping everything moist.
- Cherry tomatoes, halved (1 cup): Add juicy bursts of sweetness and a pop of color.
- Kalamata olives, pitted and sliced (1/2 cup): Offer briny, salty contrast that’s signature to Greek cuisine.
- Crumbled feta cheese (1/2 cup): Sprinkled on at the end for creamy tang and a bit of luxury.
- Fresh parsley, chopped (1/4 cup): Lends a fresh, herbal lift to the finished dish.
- Lemon wedges, for serving: A final squeeze brightens every bite and ties all the flavors together.
How to Make Greek Meatballs and Orzo Skillet
Step 1: Mix and Shape the Meatballs
In a large mixing bowl, combine the ground lamb or beef, breadcrumbs, grated onion, minced garlic, egg, dried oregano, ground cumin, plus a generous pinch of salt and pepper. Use your hands (the best tools for the job!) to mix gently until everything just comes together. Then, roll the mixture into 1-inch meatballs, trying not to pack them too tightly so they stay nice and tender.
Step 2: Brown the Meatballs
Heat the olive oil in a large, deep skillet over medium heat. Add the meatballs in a single layer, giving them space to brown. Cook for about 6 to 8 minutes, turning occasionally, until the meatballs are beautifully golden on all sides. Once browned, transfer the meatballs to a plate and set aside—don’t worry about cooking them all the way through yet, they’ll finish in the skillet later.
Step 3: Toast the Orzo
Keep that flavorful oil in the skillet! Add the uncooked orzo directly to the pan and toast it for 1 to 2 minutes, stirring frequently. This step gives the orzo a slightly nutty flavor and helps it hold its shape as it cooks.
Step 4: Simmer Everything Together
Carefully pour in the chicken broth and stir in the halved cherry tomatoes. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Now, nestle the browned meatballs back into the skillet, making sure they’re partly submerged in the liquid. Cover with a lid and let everything cook for 10 to 12 minutes, until the orzo is tender and the meatballs are cooked through. The broth will mostly absorb, leaving you with a luscious, one-pan meal.
Step 5: Finish and Serve
Remove the skillet from the heat, then scatter the sliced Kalamata olives, crumbled feta, and chopped parsley over the top. Serve Greek Meatballs and Orzo Skillet warm, right from the pan, with lemon wedges on the side for anyone to squeeze over their serving. Every forkful is a burst of Mediterranean comfort!
How to Serve Greek Meatballs and Orzo Skillet
Garnishes
Don’t skip the finishing touches—they make this dish sing! After spooning the Greek Meatballs and Orzo Skillet onto plates, sprinkle with extra fresh parsley and a bit more feta if you like things extra creamy. A squeeze of fresh lemon brightens all the flavors and brings out the herbal notes in the meatballs.
Side Dishes
This dish is hearty enough to stand alone, but it’s also fantastic with a simple Greek salad, warm pita bread, or roasted vegetables on the side. The crispness of cucumber and tomato or the earthiness of roasted zucchini and eggplant pair beautifully with the rich, savory meatballs and orzo.
Creative Ways to Present
For a dinner party, serve the Greek Meatballs and Orzo Skillet straight from the skillet family-style at the table for a rustic, inviting look. Or, for a fun twist, spoon portions into shallow bowls and top with a dollop of Greek yogurt and a sprinkling of toasted pine nuts for extra texture and flair.
Make Ahead and Storage
Storing Leftovers
Leftovers of Greek Meatballs and Orzo Skillet store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as they sit, making tomorrow’s lunch or dinner even more delicious! Just be sure to cool the dish slightly before transferring it to the fridge.
Freezing
If you’d like to freeze this dish, let it cool completely before portioning into freezer-safe containers. Greek Meatballs and Orzo Skillet can be frozen for up to 2 months. For best texture, freeze the meatballs and orzo together, but consider adding the fresh garnishes like feta and parsley after reheating, so they stay vibrant and flavorful.
Reheating
To reheat, simply place portions in a skillet with a splash of water or chicken broth to loosen things up. Cover and warm over medium heat until everything is hot and steamy. You can also reheat individual servings in the microwave, again adding a little liquid to keep the orzo moist and tender.
FAQs
Can I use ground turkey instead of lamb or beef?
Absolutely! Ground turkey works wonderfully in Greek Meatballs and Orzo Skillet for a lighter version. Just be sure not to overmix so the meatballs stay juicy, and maybe add a splash of olive oil to the mix for extra tenderness.
Is it possible to make this dish gluten-free?
Yes, you can swap the breadcrumbs for gluten-free breadcrumbs and use a gluten-free small pasta shape or rice in place of orzo. Just adjust the cooking time as needed to ensure everything is perfectly tender.
Can I add extra vegetables?
Definitely! This recipe is super flexible. Try mixing in chopped spinach, zucchini, or bell peppers with the orzo and tomatoes. The extra veggies add color, nutrition, and a lovely freshness.
What if I don’t have Kalamata olives?
Feel free to use any variety of olives you enjoy, or simply leave them out if you prefer a milder flavor. Capers also make a great substitute for that briny kick.
How do I prevent the orzo from sticking or getting mushy?
Be sure to toast the orzo before adding the broth, and stir it well when you first add the liquid. Simmer gently and keep an eye on it—once the orzo is just tender, remove the skillet from heat to prevent overcooking.
Final Thoughts
If you’re looking for a one-pan dinner that feels both comforting and a little bit special, give this Greek Meatballs and Orzo Skillet a try. It’s bursting with flavor, easy enough for a weeknight, and just the thing to transport you straight to the Mediterranean from your very own kitchen. I hope it becomes a new favorite in your home!
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Greek Meatballs and Orzo Skillet Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and comforting Greek-inspired recipe featuring tender lamb or beef meatballs cooked with orzo pasta, cherry tomatoes, olives, and feta cheese in a single skillet. This easy-to-make dish combines Mediterranean spices and fresh ingredients for a hearty and satisfying meal perfect for weeknight dinners.
Ingredients
Meatballs
- 1 pound ground lamb or beef
- 1/4 cup breadcrumbs
- 1/4 cup grated onion
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Orzo and Skillet
- 2 tablespoons olive oil
- 1 cup orzo pasta, uncooked
- 2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground meat, breadcrumbs, grated onion, minced garlic, egg, oregano, cumin, salt, and pepper. Mix gently until just combined to avoid overworking the meat.
- Form and brown the meatballs: Roll the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook them, turning occasionally, until browned on all sides, about 6 to 8 minutes. Remove the meatballs from the skillet and set aside.
- Toast the orzo: In the same skillet, add the orzo pasta and toast it for 1 to 2 minutes until lightly golden, stirring frequently to prevent burning.
- Add broth and tomatoes: Carefully pour in the chicken broth, then stir in the halved cherry tomatoes. Bring the mixture to a simmer over medium heat.
- Cook meatballs with orzo: Nestle the browned meatballs back into the skillet. Cover the skillet, reduce the heat to medium-low, and cook for 10 to 12 minutes, or until the orzo is tender and the meatballs are cooked through.
- Finish and serve: Remove the skillet from heat. Top with Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Serve the dish warm with lemon wedges on the side for added brightness.
Notes
- For a lighter version, substitute ground turkey for the lamb or beef.
- Add chopped spinach or zucchini to the skillet for extra vegetables and nutrients.
- This meal reheats well and makes delicious leftovers for next-day lunches or dinners.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of skillet
- Calories: 510
- Sugar: 3g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
