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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: 563 kcal

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


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. 5 stars
    This was amazing! We added chopped spinach to the orzo towards the end as well. I can’t do dairy, so I left the whipped feta off mine. But, my husband was obsessed with the whipped feta! Definitely adding to the rotation.

    1. Hey Catherine,
      Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT

  2. 5 stars
    The whipped feta ❤️, this meal was delicious, a real treat for the taste buds. This recipe I save for company one night, thank you Tiegan, another winner for the recipe box.

    1. Hi Tracy,
      Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx

  3. 5 stars
    This was absolutely delicious! So much flavor and loved by hubby, son and my sister. I’ll make again for sure. 🙂

    1. Hi Sherri,
      Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT

    1. Hi Tasha,
      Arborio rice or another mini pasta will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx

  4. 4 stars
    Wonderful as ever, like everything I cook from this site, daughter went back for seconds (not common), but needed quite a bit more orzo in the ratio, say 1 1/2 cups instead of 1?

    1. Hey Lisa,
      Happy Sunday!!🌸 Thanks so much for making this recipe and sharing your review, I love to hear that it was a winner! xT

    1. Hey Auvi,
      Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx

  5. One skillet Greek meatballs and lemon butter orzo!
    Is there a way it can be made ahead and warmed in the oven?
    Thanks Ann

    1. Hey Ann,
      You could fully make this dish and then cover with foil and reheat on low. Please let me know if you have any other questions, I hope you love this recipe! xx

  6. This one was good. I didn’t add the green olives, because kids, but wish i would’ve to my plate. Bet it adds so much flavor. Also wondering if you could do a little Dijon mustard to the neatballs??? I baked my meatballs for ease, but otherwise followed the recipe as is. The feta sauce is so good. And the vinegarette was so good just over baby spinach and arugula side salad. Adds great flavor to the orzo as well. Thanks for the recipe.

    1. Hey Theresa,
      Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! Sure, dijon would be great in the meatballs! ❄️

    1. Hey Sharon,
      Unfortunately, the cauliflower rice is going to cook completely differently than the orzo, so you could use it, I would just cook it on the side and then skip those steps in the recipe. I hope this helps! xx

  7. 5 stars
    Amazingly Delicious another Fabulous creation! I did make one substitution I used ground lamb, other than than that easy and so tasty. Great recipe!

    1. Hey Annie,
      Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! Great idea to use the ground lamb! xT

  8. Love the sound of this! Thinking of using ground lamb since I have some in the freezer. Maybe serve with roasted asparagus or Greek style panzanella.

    1. Hey Becky,
      Yum, that sounds like a great idea! Let me know if you give this recipe a try, I hope it turns out well for you! xx

  9. Hello All, I reviewed the recipe and LOVE all the ingredients. Just curious if anyone can recommend a vegetable side dish? Or, adding small amount of veggies when the orzo cooks? Cauliflower?

    1. I haven’t made this yet but was already planning to throw in some chopped baby spinach into my orzo near the end. I already have a mediterranean orzo recipe where I throw freshly cooked orzo over baby spinach with feta and tomatoes so I think spinach would be the perfect vegetable to add to this dish! You could probably also sauté some spinach separately and it would go well, or maybe some roasted asparagus on the side.

    2. Hey Millette,
      Sure, roasted cauliflower would be delicious! Let me know if you have any other questions, I hope you love this recipe! xx

    1. Hey Sydney,
      Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT

  10. 5 stars
    Such a great meal if you’re willing to grab all of the ingredients and put in the work. It’s incredibly flavorful. I made my meatballs with bison and added an egg for moisture. 10/10