Transport your taste buds to the sun-kissed shores of the Mediterranean with our One Skillet Greek Meatballs and Lemon Butter Orzo. This vibrant dish combines the savory goodness of ground chicken meatballs, fragrant herbs, and tangy lemon, all served over a bed of buttery orzo. Topped with a decadent whipped feta and sun-dried tomato vinaigrette, this recipe is a symphony of flavors that will make your weeknight dinner feel like a Greek feast.
Picture this scene: the sizzle of meatballs in a skillet, the aroma of garlic and oregano filling the kitchen, and the vibrant colors of olives and sun-dried tomatoes. This recipe has become a star in our home, transforming ordinary evenings into extraordinary culinary experiences. The whipped feta adds a luxurious touch, making every bite a celebration of Mediterranean flavors. It’s a dish that not only delights the taste buds but also brings the warmth of Greek hospitality to our dinner table.
Why This Greek Meatballs and Lemon Butter Orzo:
Why This Greek Meatballs and Lemon Butter Orzo
- Mouthwatering Meatballs: Ground chicken, oregano, and smoked paprika create perfectly seasoned meatballs with a hint of smokiness.
- Citrus Infusion: The combination of seared lemons, lemon juice, and buttery orzo infuses the dish with a burst of citrusy brightness.
- Whipped Feta Elegance: A velvety whipped feta, drizzled with sun-dried tomato vinaigrette, adds a creamy and tangy layer of indulgence.
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 tablespoons 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
Directions:
- In a bowl, combine ground chicken, shallot, 1 clove garlic, oregano, paprika, red pepper, salt, and pepper. Roll into tablespoon-sized meatballs.
- Sear meatballs in olive oil until crisp and cooked through. Transfer to a plate.
- In the same skillet, sear lemon slices until golden. Remove the lemon and add to the plate with the meatballs. Add 1 clove garlic and orzo to the skillet. Cook until garlic is fragrant and orzo is toasted.
- Add water, lemon juice, olives, and dill. Slide meatballs back into the skillet and cook until warmed through.
- Whisk together reserved sun-dried tomato oil, lemon juice, and balsamic vinegar. Stir in sun-dried tomatoes, dill, salt, pepper, and red pepper flakes.
- In a food processor, combine feta, Greek yogurt, and olive oil. Pulse until smooth.
- To serve, spread whipped feta on plates, drizzle with the vinaigrette. Add orzo, seared lemons, and meatballs. Sprinkle with greens and herbs. Enjoy!
Notes: For an extra kick, add more red pepper flakes to the whipped feta. Customize with your favorite Mediterranean herbs, such as mint or basil. The whipped feta can be prepared in advance and stored in the fridge. Adjust the lemon juice to your taste preference for a more or less citrusy flavor.
