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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.

overhead photo of One Skillet Greek Meatballs and Lemon Butter Orzo

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.

Greek Meatballs on plate after cooking

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…

sun-dried tomato vinaigrette in bowl

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.

overhead close up photo of One Skillet Greek Meatballs and Lemon Butter Orzo

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.


overhead photo of One Skillet Greek Meatballs and Lemon Butter Orzo and bite taken out of meatball

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

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 475 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Whipped Feta


  • 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!


Whipped Feta: if you prefer you can just crumble the feta cheese over the meatballs instead of whipping it. 
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    1. Hi Kaitlyn,
      Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT

  1. Excited to try this recipe! Do I need to change anything in the recipe if using ground beef instead of chicken?

    1. Hi Gina,
      I’ve never made this recipe with ground beef, I would probably drain any extra grease. Please let me know how the recipe turns out:) xTieghan

    2. 5 stars
      DELICIOUS! One of THE best recipes I’ve ever made/eaten and probably one of my husband’s favorites too. Takes some prep time, but definitely worth the effort. Try to keep most of the ingredients on hand because we crave that lemony, garlicky, feta, crispy chicken meatball goodness!

      1. Hey Danette!
        Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! Hope you’re off to a great week! 🏖 xT

  2. Excited to try this Tieghan. I’ll use some goat cheese through the orzo since I’ve plenty right now and see if it offers the same creamy tangy zip of feta. Pretending it’s a Summer night in rainy, wet Northern Ireland!

  3. 5 stars
    One of our go-tos, amazing flavor! The portion sizes to me are incredibly odd though. 1 pound of meat for 6 people is maybe 2 meatballs a person. I use the full recipe for 3 people and halve the sun-dried tomato vinaigrette and it’s the perfect amount.

    1. Hey Gina,
      Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! xTieghan

  4. 5 stars
    Amazing! This is in my regular rotation! Even served this at my girls wine night and it was a big hit! Thanks for another great recipe! ❤️

    1. Hey Toni,
      Happy Friday!! Thanks so much for trying this recipe out and sharing your feedback! I love to hear that it was a hit!☀️

  5. 5 stars
    Made this tonight and it was absolutely flavour blasting incredible! Thanks for the awesome recipes! Love from the Kootenays!

    1. Hi Brittany,
      Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan

  6. Hi!

    I know this might be a silly question but can the vinaigrette be kept and used for a few days? Or do you think it will go bad?

    1. Hey Kate,
      It should be fine in the fridge for up to 2 weeks. Please let me know if you give the recipe a try, I hope you love it! xx

    1. Hey there,
      Thanks for your comment! Love to hear that this recipe was enjoyed:) Have a great weekend! xxTieghan

  7. Made this for dinner yesterday evening and it was delicious! It was my first time making orzo and I’ll definitely use the rest of the box trying another of your recipes using orzo 🙂

    1. Hey there,
      That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT

      1. 5 stars
        Amazing! Lots of left over whipped feta…any ideas for a fritta or quiche dish with the leftovers?!!! Thanks

  8. 5 stars
    This recipe is incredible. The flavor balance is delightful and the whipped feta/sundried tomato vinegarette is a HUGE game changer. Make this for dinner tonight and you will not be disappointed!

    1. Hey Meg,
      Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! 🌺xxT

  9. 5 stars
    I’ve made this recipe 3 times now. It is SO tasty and easy. The cooked lemon is my fav! I make the vinaigrette and feta sauce ahead of time so its super quick to make at meal time!

    1. Hey Sarah,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx

  10. 5 stars
    This was quite possibly the best thing I have ever cooked! My only substitution was ground turkey rather than chicken (it was on sale). Flavors were incredible!

    1. Hi Terry,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx

  11. This recipe is sooooo good! Generally I’m always nervous when making new recipes, the flavors in this dish were amazing. I can’t wait for my leftovers and to make this again. Absolutely delicious.

    1. Hey Mayson,
      Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! 🌺xx

    1. Hey Ruth,
      Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! 🌺xx

  12. 5 stars
    I have so much love for this recipe! Seriously, I made it 2 times in one week. It’s hard to find something all 5 of us will eat and enjoy. We all loved it so much I had to double the recipe for the next time (teenagers in the house!). The whipped feta has changed my life. I put it on literally everything, it’s especially great with HBH smashed potatoes on a salad. This is one of our favorites!

    1. Hi Mary-Kay,
      Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan