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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.

Delicious.

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

Author: Tieghan Gerard
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.

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Watch the How-To Reel

Ingredients

Whipped Feta

US Customary – Metric

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

Whipped Feta: if you prefer you can just crumble the feta cheese over the meatballs instead of whipping it. 
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horizontal photo of One Skillet Greek Meatballs and Lemon Butter Orzo

This post was originally published on February 19, 2020
4.21 from 1638 votes (1,344 ratings without comment)

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Comments

    1. Hi Barbara! Sure! Just bake at 425 for 10-15 minutes, until browned and cooked through. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  2. 5 stars
    Hi Tieghan! I made this last night and it was amazing! Loved the flavors combined together, definitely going to make for guests as it is such a unique flavor combo ? the only thing though, why do you add oil to the whipped feta? I found that it is creamy enough without the added fat but there might be a specific reason you add it. Thanks so much for the recipe!

    Reply

    1. Hi there! I add oil for flavor, but if you don’t feel you need you can omit it from the recipe! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

      Reply

  3. 5 stars
    this was excellent – the whipped cheese was a phenomenal delight to go on the plate. I found the smoked paprika to be a little bit overpowering.. I think I might try 1/2 a tsp next time.

    Entire family ate it all(age 4,11,13)… thought someone might get a lunch out of this… but nope!

    Reply

  5. Hi Tieghan, I made this tonight with a but of an alteration. I didn’t have ground chicken but I did have left over rotisserie chicken. So, I deconstructed a chicken breast and two thighs, added all your other seasonings and made the meatballs. I did add 2 tbls. of white wine for some moisture before making the meatballs. I followed the rest of the recipe exactly and it all came out fantastic.

    Reply

  6. Oh my gosh! This looks and sounds So good! I’m going to have to make this since I have pretty much everything on hand that it calls for, but first my son has called dibs on chicken chili tomorrow night so I will have to put this recipe on the backburner for a few days since there will be chili leftovers since it’s only two of us. This recipe looks delicious, another keeper as always!

    Reply

  7. Incredible! I used ground lamb and omitted the olives and dill (subbed a little thyme). Big hit with everyone! Thank you!

    Reply

  8. 5 stars
    This is one of the easiest & best recipes ever! I added lemon zest to the meatballs for some brightness, amazing!! Added fresh dill to the whipped feta too. Will definitely make this again.

    Reply

  9. 1 star
    Please put quantity of lemon juice… I used two regular sized lemons and WAY TOO much lemon-and we are lemon/vinegar/tart flavor people

    Reply

  10. I’m not the biggest fan of having to wash extra dishes for things, but in spite of myself, I found I was actually starting to drool reading this post. You’ve convinced me to try it. 😉

    Reply

    1. Hi Lauren! I am so glad you are making this! I hope it turns out amazing for you! Let me know! Thank you so much! xTieghan

      Reply

  11. It looks SO good, but I just wondered a few things. It doesn’t say anything in the above text about the leminjuice from 2 lemons! Is all that juice going in the pan before the orzo? And how much garlic is used with the orzo?

    Hope to get this clear to me, and the to get on cooking ?

    Reply

    1. Hi there! All the directions for the lemon just are listed out properly in the recipe. I just double checked. Perhaps you missed it when reading through? Yes, all the lemon juice goes into the pan before the orzo.

      You need 1 clove garlic for the orzo. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

    1. Hey Kim! I am sure quinoa will be delicious. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply