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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.
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
Servings: 6
Calories Per Serving: 563 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Whipped Feta: if you prefer you can just crumble the feta cheese over the meatballs instead of whipping it.
This is sooo flavorful! We both loved it. I added a handful of baby arugula to the top, and it was a great addition.
Thank you so much!
Hey Charlotte,
Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx
Delish! Perfect to make in a big batch (I doubled this recipe) and eat all week for lunches! Also works well leftover, and cold (I took it for lunch on a work trip and didn’t have a microwave) – equally delicious. The boyfriend loved it (as did I) so I will be adding to our lunch recipe rotation for sure!
Hey Liz,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
This turned out great in the instant pot!!! A very convenient meal and it proved to be really filling. The only small tweak I made was adding a few extra mins/a little extra water during sautéing of the orzo. Thank you HBH for this recipe! 🙂
Oh goodness.. I’m so sorry, this review was meant for the crockpot chicken meatball recipe. I do look forward to making this next though!
Lol no worries:)
Hey Kayl,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
We love this recipe! Need to edit ingredient list to include the lemon. It is not included at all and makes the dish. Would hate for someone not to have lemon on hand.
Hey Julie,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
Oh my! This was delicious and so different. Really great flavors and the whipped feta was heavenly and could be used as a dip. Even a picky husband like this. I think my family would like a little more orzo so I would consider doubling that portion. I would chop the arugula in the future and top along with the fresh herbs (I used fresh oregano and dill) as we found the arugula a bit cumbersome in larger leaves. You could make more salad friendly and just top on a bed of arugula and my husband thought he would like the whipped feta in dollops on top. Great presentation with smudging the feta on the plate topped with the vinaigrette. I also drizzled a little of the vinaigrette on top of the entire dish too.
Amazing! Will definitely make again. One of my favorite previously untried recipes. Tieghan – you have outdone yourself!
Hey Renee,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
OMG, we just finished eating this recipe and it was amazing! Love all your recipes!
From one mountain girl to another!!!!
Hey Judy,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
Made some modifications – used goat cheese instead of feta. Family LOVED this dish. So flavorful and delicious. Will definitely be on rotation. Thanks!
Hey Deborah,
Happy Friday!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT
I made this to take to a friend for a meal train. It tastes nice and is easy enough. I haven’t delivered it yet but did anyone else find that the number of servings seems out of whack? I think 1 cup of orzo yields 3 servings and most recipes with 1 pound of ground meat is meant to serve 4 people. I didn’t realize this at first. I scaled this recipe to 1.25 in the hopes of making 8 servings but it was definitely not 8 servings, even 8 modest ones.
Hey Diane,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! So sorry about the serving size! Happy Halloween! 🎃
This recipe was unbelievable. My family let out a simulation yummy noise when they tried it, needless to say everyone loved it! Your recipes are 10/10.
Hi Annalisa,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT
This is my favorite go-to dish! I usually combine the meatball ingredients ahead of time in the AM to save myself a little work at dinner time. If I’m short on time I will skip the vinaigrette, but I will never skip the whipped feta.. it’s too good! Thanks HBH!
Hi Jessi,
I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! xxT
I made this as is and it was AMAZING. I’ve been sticking to five ingredient meals but decided this looked easy enough to try and it was! My boyfriend loved it also. Thank you!
Hi Chelsy,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
Loved all the flavors. The whipped feta was definitely worth it!
Hey Kerri,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan
Overall really great. I think next time I will opt out on the lemons and olives. The flavor was a little too strong but maybe it was the lemon I had.
Hi Katie,
Happy Wednesday! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xx
This recipe was very delicious and super filling! Tieghan, every single one of your recipes is always so well put together and full of flavor, thank you for sharing 🙂
Hi Melissa,
Thank you so much for your kind message and giving so many recipes a try, I am so glad this one was a winner as well! xTieghan
This recipe is amazing! I modified this a bit and paired it with polenta instead of orzo since I am gluten free, and it was so delicious. Will be adding this to my rotation!
Hi Moira,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
I have made this recipe probably 10 times and it’s just fool proof and delicious! One of the very few recipes I can make that looks just as good as when Tieghan makes it!
Hey Allisom,
Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan