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
Scale
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
