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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.
Delicious!
Thank you Elise! xTieghan
This was, like all the other HBH recipes I’ve tried, truly and utterly delicious!! My husband kept exclaiming ‘Oh my god!’ with every single bite. Every flavor was perfect and we couldn’t get enough! Whatever you do, make the whipped feta!!! Insanely good!
Wow yes! I am so happy this turned out so well for you, Sarah! Thank you! xTieghan
Wow this was crazy good! I added some chard sauteed with garlic which was a nice textural balance to the meatballs and orzo. I forgot to put olives in the orzo, but I didn’t miss them as there’s plenty of acid from the sundried tomato vinaigrette and whipped feta. I didn’t really notice the butter/lemon flavor in the orzo but it was great nonetheless. Definitely moving into my favorites list. Thank you for sharing!!
Thank you Ana! I am so happy this recipe turned out so well for you! xTieghan
I made this two days ago and it was is amazing that I made it again tonight! Such a great dish that will be in our regular rotation.
Love to hear that! Thank you Kathleen! xTieghan
I really want to make this for my significant other after reading all the wonderful comments! Do you think it will taste as great if I made everything the night before and heated it up again before dinner? We are sometimes crunched for time in the evenings.
Hey Staci,
You could make the meatballs ahead of time, but I would cook everything else when you are ready to eat:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this!! The whole family loved we will be putting it in rotation for sure!
That is so great to hear! Thank you so much Amber! xTieghan
I have made a lot (a lot, a lot, a lot) of your recipes over the years and this one is my new favorite!! The flavors are incredible. I rarely make recipes twice but my husband specifically requested that this be a recurring recipe. Can’t wait to use the extra whipped feta in some other inspired dishes.
Thank you so much Tracy!! I am really glad this turned out so amazing for you! xTieghan
Would ground beef work in place of the ground chicken?
Hey Lora,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is seriously one of my favourite dishes ever. My boyfriend and I have it all the time, thank you so much for this!
Thank you Roberta!! I am so glad this recipe turned out so well for you! xTieghan
Delicious!! I did have a difficult time whipping the feta-next time I need to use a feta with softer consistency rather than crumbling a firm block of feta (which is what I had on hand). I needed to add extra yogurt and olive oil and use a food processor to whip it.
Thank you so much Gail! I am so happy this turned out so well for you!! xTieghan
I wouldn’t quite say “full of vegetables” , since I don’t think sun-dried tomatoes count lol but still delicious !
Thank you so much Courtney! xTieghan
My parents and I loved this recipe! I can’t wait to make it again.
Thank you so much Natalie! xTieghan
I just made this and it was amazing!!! Thank you for this recipe 🙂
Thank you for trying this Selvia! xTieghan
Mindblowingly delicious. My husband asked how hard this way because he wants it once a week.
Wow! That is so great! Thank you Hannah! xTieghan
Hi Tieghan! This looks amazing and I can’t wait to try it. Do you have any recommendations for making the feta without a food processor?
Thanks much
Hi Natalia,
You can mix using a hand mixer or whisk by hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan