Why You’ll Love This Recipe
Greek Meatballs and Orzo Skillet is a hearty, one-pan dish bursting with Mediterranean flavors. Juicy, herbed meatballs simmer in a rich tomato sauce with tender orzo pasta, making it a satisfying meal for any night of the week. The combination of garlic, oregano, and lemon gives it a vibrant, authentic Greek flair, while feta cheese adds a creamy finishing touch.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef or lambbreadcrumbsparsleygarlicoreganoeggssaltblack pepperolive oilonioncrushed tomatoeschicken or vegetable brothelmon juiceorzo pasta (dry)feta cheese (for topping)fresh dill or parsley (optional garnish)
directions
In a large bowl, mix ground meat, breadcrumbs, parsley, minced garlic, oregano, eggs, salt, and pepper until well combined.
Form into small meatballs, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Sear the meatballs until browned on all sides. Remove and set aside.
In the same skillet, sauté chopped onion until soft and golden.
Stir in crushed tomatoes and broth, then bring to a gentle simmer.
Add orzo to the skillet and stir well.
Return the meatballs to the pan, cover, and cook for 12-15 minutes, or until the orzo is tender and meatballs are cooked through.
Stir in lemon juice and adjust seasoning to taste.
Top with crumbled feta and fresh herbs before serving.
Servings and timing
This recipe serves 4-6 people.Preparation time: 20 minutesCooking time: 25-30 minutesTotal time: 45-50 minutes
Variations
Use ground turkey or chicken for a lighter version.
Add spinach or chopped kale during the last few minutes of cooking for extra greens.
Top with kalamata olives for a briny punch.
Stir in a spoonful of Greek yogurt at the end for added creaminess.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the orzo.This dish also freezes well for up to 2 months.
FAQs
Can I use rice instead of orzo?
Yes, but adjust the cooking time and liquid accordingly, as rice takes longer to cook.
Is this dish spicy?
No, but you can add red pepper flakes or a pinch of cayenne for heat.
Can I make the meatballs ahead of time?
Yes, you can prepare and refrigerate or freeze them until ready to cook.
Can I bake the meatballs instead of frying?
Absolutely—bake at 400°F (200°C) for about 15 minutes until browned and cooked through.
Can I use store-bought meatballs?
Yes, just make sure they are fully cooked before adding them to the skillet.
Is this dish gluten-free?
It can be if you use gluten-free orzo and breadcrumbs.
Can I make this vegetarian?
Yes, use plant-based meatballs and vegetable broth, or replace meatballs with chickpeas or grilled vegetables.
Conclusion
Greek Meatballs and Orzo Skillet is a flavorful, family-friendly meal that brings the taste of the Mediterranean to your kitchen. With simple ingredients and a one-pan method, it’s perfect for busy weeknights or cozy dinners. Try it once, and it might become a staple in your home cooking rotation.
Print
Greek Meatballs and Orzo Skillet
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Skillet
- Cuisine: Greek
- Diet: Halal
Description
A hearty and flavorful one-skillet dish featuring juicy Greek-style meatballs served with tender orzo pasta in a savory tomato sauce.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 small onion, chopped
- 1 cup orzo pasta
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, parsley, Parmesan, egg, garlic, oregano, salt, and pepper. Mix well and form into small meatballs.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides. Remove and set aside.
- In the same skillet, add remaining 1 tbsp olive oil and sauté the chopped onion until translucent.
- Stir in the orzo and cook for 1-2 minutes until slightly toasted.
- Add diced tomatoes, chicken broth, cinnamon, and paprika. Stir to combine.
- Return meatballs to the skillet, nestling them into the orzo mixture. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes or until orzo is tender and meatballs are cooked through.
- Remove from heat, sprinkle with feta cheese and fresh parsley if desired. Serve warm.
Notes
- You can use ground lamb instead of beef for a more traditional flavor.
- Adjust spices to taste if you prefer more heat or a more robust herb profile.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
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