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One Skillet Greek Meatballs and Lemon Butter Orzo with lemony whipped feta and sun-dried tomato vinaigrette. The perfect weeknight dinner…simple, hearty, and delicious! Pan-seared Greek seasoned chicken meatballs, cooked together with lemon butter orzo pasta for a complete dinner made in just one skillet. Serve everything over creamy, salty whipped feta cheese. Truly one of those dinners that everyone at the table will love. Great for a weeknight, but fancy and unique enough to serve to guests as well.
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You guys, this recipe? It’s one of my favorites of the week. Yes, I say that often, but I honestly mean it each time I say it.
I’m not sure if I mentioned or not, but my older brother Creighton was recently in town visiting. Creighton loves food and he is one of my favorite brothers to be able to cook for. The one thing he really loves? Any kind of meatball. The other thing he really loves? Any kind of Greek food.
Naturally, I put the two together and got this colorful bowl of crispy chicken meatballs, buttery orzo, and salty whipped feta cheese. There’s a lot happening with this recipe, but it’s worth the extra time. And my oh gosh, every bite is truly so delicious. Bonus? It’s all pretty healthy, and simple too.
To make this simple skillet dinner…
Start with the meatballs. I seasoned the ground chicken with shallots, garlic, smoked paprika, and plenty of fresh oregano, then rolled into balls and done. Typically when I make meatballs I keep the mix very simple and opt out of using any kind of egg or breadcrumb. I know this is a little controversial, but I really don’t find the egg or breadcrumbs to be needed, especially with a chicken meatball.
Once the meatballs are formed, the rest is pretty simple. You’ll pan cook the meatballs until crisp on the outside and cooked through inside. This really only takes a few minutes, so the process is quick. Once the meatballs are cooked, remove them from the skillet, then add in a couple of pats of butter and fresh lemon slices. Allow the lemons to caramelize, then toss in dry orzo pasta and some garlic.
Now stop and smell the wonderful smell of garlicky, lemony butter coming from your skillet. It’s very, very good. Let the orzo and garlic cook until lightly golden. Now pour in some water and boil the orzo until just perfectly al dente. Stir in some salty green olives and a handful of fresh dill. Toss the meatballs back in.
And now you’re done. Well, kind of, but not quite…
Let’s talk about the vinaigrette + that whipped feta.
While the orzo is cooking mix up a quick vinaigrette with some sun-dried tomatoes and the olive oil left in the tomato jar. Add in balsamic vinegar and a squeeze of lemon. This is your super simple tomato vinaigrette.
Now, the feta. Is this necessary? No, absolutely not. But do you need this? Yes, you absolutely do.
First things first, the feta is easy. If you have a food processor, all you do is whip it with olive oil until creamy. It takes just a few minutes and is worth every bit of extra effort…and even the extra dish to wash. Please trust me on this. Once the warm orzo and meatballs touch the creamy feta, it immediately begins to melt into everything creating a creamy, delicious “sauce”.
It’s the perfect amount of salty, creaminess to balance out all the savory flavors and crispy meatballs.
Finish it up.
Once you have everything all together, spread the feta out, top with orzo, and then the meatballs. Add baby arugula and fresh herbs, then spoon over that tangy vinaigrette.
DONE. It’s not my simplest skillet dinner, but it sure is GOOD. As I said, the feta melts into the orzo and meatballs making everything creamy, but perfectly salty too. It’s the perfect marriage of flavors, crispiness, and creaminess.
It’s fresh, vibrant, full of vegetables, but yet so cozy too. Perfect for these winter days that have us craving a pop of fresh color!
My only recommendation? Serve this dish with some kind of pita. It could be garlic naan, homemade pita, or something from the store. Either way, add some bread. It’s ideal for scooping up all the feta and sauces from this dish.
Delicious.
Looking for other Mediterranean inspired recipes? Try these!
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo.
Greek Lamb Meatballs with Avocado Goddess Sauce
Lemony Garlic Chicken and Orzo Soup
Lastly, if you make this one skillet Greek meatballs and lemon butter orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta
Ingredients
- 1 pound ground chicken
- 1 small shallot, finely chopped
- 2 cloves garlic, minced or grated
- 1 tablespoon chopped fresh oregano, (or 2 teaspoons dried)
- 1 teaspoon smoked paprika
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1 lemon, sliced, plus 3-4 tbs lemon juice
- 2 tablespoons salted butter
- 1 cup dry orzo pasta
- 1/2 cup pitted green olives
- 2 tablespoons chopped fresh dill, plus more for serving
- 1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil
- 2 tablespoons balsamic vinegar
- arugula and fresh herbs, for serving
Whipped Feta
- 8 ounces feta cheese
- 1/4 cup plain greek yogurt
- 2 tablespoons extra virgin olive oil
Instructions
- 1. Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).2. Heat a large skillet or dutch oven over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through. 4. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes. 5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs. Sprinkle on some greens and herbs. Enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Loved this recipe! We modified the meatballs to add an egg and milk soaked bread and they turned out delicious. Kids ate the meatballs and we had the rest 🙂
Hey Mich,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT
Very tangy. The yogurt with the balsamic and lemon was a bit too much. The meatballs, without egg, milk, or breadcrumbs, were quite dry.
Hi there,
Thanks so much for giving the recipe a try, so sorry to hear it wasn’t enjoyed! xT
LOVED this recipe! Will definitely be keeping it to make again!
Hi Courtney,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx
This was good but not great, I will probably give it another try at some point. We added pine nuts because we felt like it was missing something. The pine nuts really improved it and added another flavor and texture.
Hey Becca,
Thanks so much for giving the recipe a try. Sorry to hear you didn’t love it, let me know if I can help in any other way!! xTieghan
Made this tonight and loved everything except the sun dried tomato vinaigrette. Next time I’d just use balsamic or and Greek salad dressing.
Hi Adrienne,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
Inventive yet simple to prepare and so delicious. This is a bit different from our usual rotation and we were so happy we tried it. We did leave out the olives but otherwise stuck to the recipe. Can’t wait to make it again!
Hi Justin,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
Finally made this today. Delicious, simple, and fast! Loved it!
Hi Jennifer,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
I’ve made these meatballs twice in two days! This recipe will be on heavy rotation for sure.
Made them on the stove and in a convection Oven both came out juicy and delicious— just less clean up in the oven!
Thanks!!
Hi Lesley,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
What a fabulous recipe to brighten up the same boring rotation of winter dishes! My husband and I can’t wait for lunch tomorrow to eat the leftovers. From a fellow Clevelander – thank you!!
Hi Meghan,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
Just curious in the description you write: “with lemony whipped feta”. Yet this is not in the directions. Should I add lemon to the whipped feta?
Hi Lisa,
The whipped feta is the ingredients list as well as the instructions in step 5. Please let me know if you have any other questions, I hope you love the recipe!! xxTieghan
Such an interesting recipe! We really liked it overall, although the texture was not what I expected. The Orzo turned really creamy, kinda like risotto. The only change I made was vegetarian „meatballs“ which were more crispy than traditional meatballs, so a nice contrast to all the creaminess! The seared lemons are a great addition!!! It wasn’t too sour at all, in fact it was more like a lemon jam kinda flavor. And the whipped feta, so tasty!?!
Hi Milli,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx
Incredible. So flavourful. A bit involved for a quick dinner. I would make the feta whip and sundried tomato drizzle in advance so easy end of meal assembly.
Hi Tonya,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
We went lighter on lemon (little less than half called for) and dill (1 tsp dry), but it was a home run meal. I’ll be making this again.
Oh, and we skipped the olives…. Only because all but one of us dislikes them.
Hi Will,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
Tieghan!!! I have made many of your recipes, and they’re all very good! HOWEVER— this dish is EXCELLENT. It’s one of the best things to ever come out of my kitchen!! I never comment but wow wow wow!! Thank you!! ??????
Hi Jennie,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
Made this for my family tonight for dinner and it was a big hit! The chicken meatballs were fabulous! The whipped feta was amazing! It made for a great meal that I will definitely make again. Followed the recipe as is and everything turned as described.
Hey Alaina,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
This was so so delicious. A hit in my home. I did use kalamata olives instead of green. My one year old was eating the whipped feta straight from a spoon
Hi Stephanie,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
I thought the dish was very sour. I thought the vinegarette was not needed nor the green olives. To many different flavors that I do not feel went together. This was my first dish I made of your recipes. Needs to be edited for my family’s tastes.
Hi Joyce,
Sorry to hear the recipe was not enjoyed, thanks for giving it a try. xTieghan
I agree with Joyce. I made this tonight and the balsamic was overpowering. Olives seemed to just be an unnecessary addition. But I will say I’ve made several other recipes from Tieghan and they were fabulous!
So easy and delicious! The only thing I did different was substitute chicken stock for half the water to make the orzo. This will definitely be a go to meal in our house.
Hi Lisa,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan