If you’re seeking a cozy, flavor-packed weeknight dinner that brings everyone to the table with excitement, this Greek Meatballs and Orzo Skillet is about to claim the spot of your next family favorite. Juicy, aromatic meatballs snuggle into a bed of tender orzo, cherry tomatoes, and briny feta, all simmered together in just one skillet. With Mediterranean herbs, a touch of lemon, and a satisfying, comforting vibe, this dish transforms simple ingredients into something that tastes like a getaway to a Greek taverna—without ever leaving your kitchen.
Ingredients You’ll Need
The beauty of Greek Meatballs and Orzo Skillet lies in its blend of pantry staples and a few fresh touches. Every ingredient serves an important role—from the rich meat to the zesty herbs and creamy feta—that helps create this uniquely satisfying, one-pan meal.
- Ground lamb or beef: The star of your meatballs; lamb brings extra richness, while beef works beautifully for a classic flavor.
- Breadcrumbs: Help keep the meatballs tender and juicy rather than dense.
- Grated red onion: Adds sweetness and moisture—grating ensures it melts right in with the meat.
- Garlic (minced): Essential for that irresistible Mediterranean aroma.
- Egg: Binds everything together for meatballs that hold their shape.
- Dried oregano: A classic Greek herb that infuses the dish with earthy flavor.
- Ground cumin: Adds depth and warmth without overpowering the herbs.
- Salt: Seasons the meatballs and brings all the flavors to life.
- Black pepper: Lends subtle heat and enhances the savory notes.
- Olive oil: For both flavor and the perfect golden sear on your meatballs.
- Orzo pasta (uncooked): The heart of the skillet—tiny, rice-shaped pasta that soaks up all those savory juices.
- Low-sodium chicken broth: Cooks the orzo and carries the flavors throughout the skillet.
- Cherry tomatoes (halved): Bursts of juiciness and color in every bite.
- Feta cheese (crumbled): Salty, creamy, and the ultimate finishing touch.
- Fresh parsley (chopped): Brings an herbal brightness to cut through the richness.
- Lemon juice: A final squeeze lifts everything with a pop of fresh tang.
How to Make Greek Meatballs and Orzo Skillet
Step 1: Mix and Shape the Meatballs
In a large bowl, gather your ground meat, breadcrumbs, grated onion, minced garlic, egg, dried oregano, cumin, salt, and pepper. This combination forms the base of your Greek Meatballs and Orzo Skillet. Mix everything together just until combined—over-mixing can make the meatballs tough. Using your hands or a small scoop, form the mixture into 1-inch balls. Try to keep them roughly the same size for even cooking and that perfect bite-size experience.
Step 2: Sear the Meatballs
Heat olive oil in a large, oven-safe skillet over medium heat. Once it shimmers, carefully add the meatballs in a single layer, making sure not to crowd the pan. Let them sizzle and brown on all sides, turning gently as needed, for about 6 to 8 minutes. This step locks in juices and sets the foundation for that incredible, caramelized flavor. Transfer the browned meatballs to a plate and set aside—they’ll finish cooking later with the orzo.
Step 3: Toast the Orzo
Without cleaning your skillet, add the uncooked orzo directly to the flavorful drippings left behind. Toast the pasta for 1 to 2 minutes, stirring frequently, until it develops a light golden hue. This step intensifies the nutty character of the orzo and ensures your Greek Meatballs and Orzo Skillet has lots of depth and texture.
Step 4: Simmer Everything Together
Pour in the low-sodium chicken broth, stirring to scrape up any tasty bits stuck to the bottom of the pan. Bring the broth to a lively simmer, then stir in the halved cherry tomatoes and nestle the meatballs back into the skillet. Cover and let it all gently bubble for 12 to 15 minutes, giving an occasional stir, until the orzo is tender and most of the liquid has been absorbed. The pasta soaks up all those herby, savory flavors, and the tomatoes become irresistibly jammy.
Step 5: Finish with Feta, Parsley, and Lemon
Once the skillet is off the heat, scatter the crumbled feta and chopped parsley generously over the top. Finish with a bright squeeze of fresh lemon juice to bring all the elements together. Serve this Greek Meatballs and Orzo Skillet warm, straight from the pan—it’s a one-dish wonder meant to be shared.
How to Serve Greek Meatballs and Orzo Skillet
Garnishes
A flourish of crumbled feta, more chopped parsley, and extra lemon wedges on the side make each bite pop. For even more Mediterranean flair, add a sprinkle of chopped olives or a drizzle of good-quality olive oil just before serving.
Side Dishes
This Greek Meatballs and Orzo Skillet pairs beautifully with a crisp Greek salad, warm pillowy pita bread, or roasted seasonal vegetables. A simple tzatziki on the side is always welcome for dipping both meatballs and bread alike.
Creative Ways to Present
If you’re feeling playful, serve the skillet family-style for a dramatic centerpiece, or plate individual servings in shallow bowls with extra toppings. For parties, you can even skewer mini meatballs and spoon the orzo onto lettuce cups for a fun, Mediterranean-inspired appetizer.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Greek Meatballs and Orzo Skillet to an airtight container and refrigerate for up to three days. The flavors deepen as they mingle, making tomorrow’s lunch just as tempting as dinner!
Freezing
To save for longer, allow the skillet to cool completely, then freeze individual portions in freezer-safe containers. While the orzo’s texture will be slightly softer after thawing, the flavor remains fantastic for quick meals down the line.
Reheating
Gently reheat leftovers on the stovetop over medium-low heat with a splash of broth or water to loosen things up. You can also microwave individual servings with a damp paper towel draped over the bowl to keep it moist.
FAQs
Can I substitute ground turkey for the lamb or beef?
Absolutely! Ground turkey is a great option for a lighter take on Greek Meatballs and Orzo Skillet, and picks up the savory herb flavors beautifully. Just take care not to overcook the meatballs, as turkey is leaner and can dry out more quickly.
Do I need to use an oven-safe skillet?
While an oven-safe skillet makes the transfer from stovetop to oven easier for other recipes, for this Greek Meatballs and Orzo Skillet, everything stays on the stove, so any deep, roomy skillet with a lid will do the trick.
Is there a vegetarian version I can try?
Certainly! Try swapping the meatballs for vegetarian meatballs or even well-seasoned falafel. You can use vegetable broth in place of chicken broth to keep the dish plant-based without losing any vibrancy.
Will whole wheat orzo work in this recipe?
Whole wheat orzo is a nutritious swap! It may take a minute or two longer to cook, so monitor the skillet closely and add a little more broth if needed to prevent sticking and ensure the orzo becomes tender.
Can I make the meatballs ahead of time?
You sure can. Shape and refrigerate the uncooked meatballs a day in advance, or even freeze them raw. Just let them thaw in the fridge before searing. This way, assembling your Greek Meatballs and Orzo Skillet at dinnertime is a breeze.
Final Thoughts
There’s something magical about a meal that’s simple to put together yet tastes like a celebration every time. I hope you give this Greek Meatballs and Orzo Skillet a spin—your kitchen will smell incredible and your guests (or family) will be smiling around the table, guaranteed!
Print
Greek Meatballs and Orzo Skillet Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Meatballs and Orzo Skillet is a delicious one-pan meal that combines flavorful meatballs with orzo pasta, cherry tomatoes, and feta cheese, all cooked together for a Mediterranean-inspired dish. Perfect for a quick and easy weeknight dinner!
Ingredients
Meatballs:
- 1 pound ground lamb or beef
- 1/4 cup breadcrumbs
- 1/4 cup grated red onion
- 2 cloves garlic (minced)
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Orzo Skillet:
- 2 tablespoons olive oil
- 1 cup uncooked orzo pasta
- 2 1/2 cups low-sodium chicken broth
- 1 cup cherry tomatoes (halved)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- juice of 1/2 lemon
Instructions
- Make the Meatballs: In a large bowl, combine ground meat, breadcrumbs, grated onion, garlic, egg, oregano, cumin, salt, and pepper. Form into 1-inch meatballs.
- Cook the Meatballs: Heat olive oil in a large oven-safe skillet. Brown the meatballs on all sides, then set aside.
- Prepare the Orzo: Toast orzo in the skillet, then add chicken broth. Simmer and add cherry tomatoes and meatballs back to the skillet.
- Finish and Serve: Simmer until orzo is cooked, then top with feta, parsley, and lemon juice. Serve warm.
Notes
- For extra depth, stir in chopped olives or spinach near the end of cooking.
- Substitute lamb with ground turkey for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
