Greek Meatballs and Orzo Skillet Recipe

If you’re dreaming of a one-pan wonder that delivers all the sunny zest of the Mediterranean right to your dinner table, Greek Meatballs and Orzo Skillet is your answer. Imagine plump, herb-laced turkey meatballs snuggled into perfectly cooked orzo, dotted with roasted red peppers, olives, and a lively burst of feta. This dish is ready in about 40 minutes, brings a riot of flavors with minimal cleanup, and might just become your new go-to comfort meal. Greek Meatballs and Orzo Skillet strikes the perfect balance of heartiness and brightness, truly making weeknight dinners something to look forward to.

Ingredients You’ll Need

Every ingredient in Greek Meatballs and Orzo Skillet is carefully chosen to add flavor, texture, or color that shines through in each bite. You don’t need anything fancy, but from fragrant herbs to creamy feta, each component has a delicious job to do.

• Ground turkey or chicken: Choose lean ground turkey or chicken to keep the meatballs juicy yet light, the ideal protein foundation for all the Greek flavors.
• Panko breadcrumbs: These ensure the meatballs are tender inside, soaking up all the seasonings and moisture.
• Fresh parsley: Both mixed into the meatballs and sprinkled on top, parsley adds fresh, green vibrancy.
• Grated onion: Grating provides onion’s subtle sweetness and moisture without big chunks.
• Garlic: Minced or grated, it infuses both the meatballs and orzo with unmistakable depth.
• Lemon zest and juice: Offers a zingy lift that makes everything taste brighter and more Mediterranean.
• Egg: Helps bind the meatballs together for a perfect shape.
• Dried oregano, ground coriander, cumin, and cinnamon: These warming spices create the classic Greek flavor profile, aromatic and savory with just a hint of sweetness.
• Kosher salt and freshly ground black pepper: Essential for seasoning every layer, from the meatballs to the orzo itself.
• Feta cheese: Crumbled into the meatballs and for garnish, feta adds creaminess and signature tang.
• Olive oil: Used for browning and sautéing, olive oil delivers richness and authentic Mediterranean taste.
• Uncooked orzo: This petite pasta cooks right in the skillet, soaking up full-bodied broth flavor.
• Low sodium chicken broth: Keeps the orzo tender and savory while allowing you to control saltiness.
• Roasted red peppers: Dice these for sweet, smoky pockets of flavor and bursts of color.
• Kalamata olives: Chopped and stirred in, they add an unmistakable briny punch.
• Fresh dill and extra parsley: Stir in just before serving for cooling, aromatic freshness.

How to Make Greek Meatballs and Orzo Skillet

Step 1: Mix and Shape the Meatballs

Start by adding your ground turkey or chicken, panko, fresh parsley, grated onion, garlic, lemon zest and juice, along with all the aromatic herbs and spices, egg, and crumbled feta into a large mixing bowl. Use your hands to gently combine everything, being careful not to over-mix (an overworked mixture leads to tough meatballs). Lightly oil your palms, spoon out about a tablespoon of the mixture, and roll it into a ball. Place the formed meatballs onto a plate. Make sure they’re roughly the same size for even cooking.

Step 2: Brown the Meatballs

Heat a large skillet over medium-high heat, add a tablespoon of olive oil, and swirl to coat the base. Nestle the meatballs into the sizzling skillet—don’t overcrowd them. Brown them well on all sides, turning often, until they’re cooked through and golden (about 8–10 minutes). While they’re cooking, wash the plate for later reuse. Once done, transfer the meatballs back onto the plate and cover loosely with foil to keep them warm.

Step 3: Toast the Orzo and Build Flavor

If needed, quickly wipe out the skillet. Reduce heat to medium, pour in two teaspoons of olive oil, add in the garlic, and dry orzo. Stir for about a minute, letting the orzo pick up a nutty aroma and slight golden color. Toasting the orzo at this stage gives it extra depth and helps keep the final texture distinct—a secret step that makes this skillet so good.

Step 4: Cook the Orzo

Pour in your chicken broth, diced roasted red peppers, and lemon juice. Give everything a gentle stir and raise the heat to bring it to a boil. Once boiling, drop the heat back to low and simmer gently, stirring often so the orzo cooks evenly and doesn’t stick. Cook for 7–8 minutes, or until the orzo is plump and just tender—it will absorb most of the liquid and become deliciously creamy.

Step 5: Finish and Serve the Greek Meatballs and Orzo Skillet

Scatter in the chopped kalamata olives, dill, and more parsley into the cooked orzo. Arrange the warm meatballs on top, then crumble over extra feta and a shower of fresh herbs. This finishing touch brings all the flavors together. Serve the Greek Meatballs and Orzo Skillet straight from the pan, hot and glistening!

How to Serve Greek Meatballs and Orzo Skillet

Garnishes

Don’t be shy with the toppings—pile on extra crumbled feta, snipped fresh dill, lemon zest, and even a handful of microgreens or arugula for pop and crunch. A quick drizzle of olive oil or a squeeze of lemon over the skillet at the end amplifies the flavor and looks stunning on the table.

Side Dishes

The Greek Meatballs and Orzo Skillet is a complete meal on its own, but it’s easy to round out with a crisp Greek salad, warm pita bread, or roasted seasonal veggies like asparagus or green beans. For a truly Mediterranean spread, a small bowl of tzatziki on the side is both cooling and delicious for dipping the meatballs.

Creative Ways to Present

For a fun twist, serve the skillet family-style on a big platter with colorful lemon wedges all around, or scoop portions into individual bowls and top each with a little olive tapenade. If you’re making this for a gathering, try smaller cocktail-sized meatballs and offer toothpicks for cheerful, bite-sized appetizers—all nestled in a bed of orzo.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Allow your Greek Meatballs and Orzo Skillet to cool completely, then transfer to an airtight container. Store it in the refrigerator for three to four days. The flavors meld and deepen overnight, making tomorrow’s lunch even more delicious.

Freezing

If you want to freeze, cool everything fully first. Spread the meatballs and orzo in a single layer on a baking sheet to firm up before packaging in freezer-safe containers or zip bags—this helps prevent the orzo from clumping. Label and freeze for up to two months. You can also freeze just the meatballs, then prepare the orzo fresh when you’re ready to enjoy.

Reheating

Reheat gently on the stovetop with a splash of broth or water to loosen the orzo and keep the meatballs moist. You can also reheat individual servings in the microwave, covering loosely and stirring halfway through. Add a fresh sprinkle of feta and herbs just before serving to wake up the flavors.

FAQs

Can I use beef or lamb instead of turkey or chicken?

Absolutely! Beef or lamb both work beautifully in this Greek Meatballs and Orzo Skillet. While beef adds richer flavor, lamb delivers classic Greek authenticity. Adjust the seasoning to taste, as fattier meats may need a little extra lemon or herbs for balance.

Do I have to use orzo, or can I substitute another pasta?

Orzo is perfect for soaking up all the flavors, but you can swap in small pasta shapes like ditalini or even pearl couscous in a pinch. Just watch cooking times, since different shapes may need more or less broth to become tender.

Is it possible to make this dish gluten free?

Yes! Use gluten-free panko breadcrumbs in the meatballs and swap the orzo for gluten-free short pasta or even cooked rice. The dish will still have all the sunshine and savor of the original, just with a GF twist.

Can I make the meatballs ahead of time?

Definitely. You can shape and chill the meatballs up to a day in advance. Store them covered in the refrigerator until you’re ready to cook, giving your dinner a head start on busy nights. The cooked meatballs also freeze well for future quick meals.

How do I keep orzo from sticking or getting mushy?

Stirring often as the orzo cooks is the secret. Make sure to simmer gently and not walk away for too long—taste at seven minutes and stop cooking as soon as the orzo is tender but still slightly firm. Adding the meatballs back in at the end helps keep everything perfectly textured and delicious.

Final Thoughts

This Greek Meatballs and Orzo Skillet is everything a homemade dinner should be—bright, flavorful, comforting, and impossibly easy to whip up. Give this recipe a try and bring a burst of Mediterranean sunshine to your table tonight. You’ll be amazed at how quickly it disappears!

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