Greek Meatball Skillet: Lemon Orzo & Feta
Greek meatballs: craft this vibrant one-skillet meal featuring juicy chicken meatballs, zesty lemon butter orzo, and a creamy whipped feta topping. Perfect for a weeknight.
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
Instructions
- 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).
- 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.
- 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. Slide the meatballs back into the skillet and cook until warmed through.
- To serve, spread the whipped feta onto plates. Add the orzo, seared lemons, and meatballs. Enjoy!
Notes
- To ensure your chicken meatballs are perfectly cooked and safe, they should reach an internal temperature of 165°F (74°C). Use an instant-read thermometer for accuracy. - For the creamiest whipped feta, make sure your feta is at room temperature before processing. If it's too cold, it might not become as smooth. - Leftover meatballs and orzo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the orzo.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.