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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. Made the Greek meatballs with lemon butter orzo last night and it was amazing! I can’t wait to make it again and try more of your recipes. Yum❤️ ?

    Reply

    1. Hey Joan,
      I am thrilled that you enjoyed the recipe, thanks so much for trying it out. Have a great weekend! xTieghan

      Reply

  2. Making this for Sunday dinner. Your dishes have become a weekend staple in our home. We love them all. What is a serving size for this?
    Thank you!

    Reply

    1. Hey Kim,
      I hope you love this recipe! I would say a serving size is 4-5 meatballs and some orzo. Let me know if you have any other questions! xTieghan

      Reply

  4. Tieghan, what is the trick to making the meatballs moist on the inside but charred on the outside? I can’t seem to do it right. Help! I love this recipe, but need some advice.

    Thanks!

    Reply

  5. 5 stars
    Tried this tonight with my boyfriend and we could not stop talking about how amazing it was whilst we were eating it. The flavours of everything together worked so incredibly well together, I will definitely make this again!!!

    Reply

    1. Hey Bethany,
      I haven’t tried lamb, but I think it would work well in this recipe! I hope you love the dish, let me know if you have any other questions! xTieghan

      Reply

  8. 5 stars
    This was AMAZING! I was out of shallots so I substituted pearl onions and that’s the beauty of all these recipes, substitutes work so easily. The vinaigrette was so delicious and cut through nicely

    Reply

    1. Hey Sarah,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

      Reply

    1. Hey Melissa,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

      Reply

    1. Hey Jen,
      Absolutely! I would bake at 425 for 10-15 minutes. I hope you enjoy the recipe, let me know if I can help in any other way! xTieghan

      Reply

  11. 5 stars
    This recipe was FANTASTIC!!! Perfect blend of flavors and the fresh dill really elevated the whole plate. Thanks for all your amazing recipes!

    Reply

  12. 5 stars
    YUM! This reminded me of my fav Mediterranean lunch spot in NYC. That whipped feta is the best flavor along with the orzo and meatballs. I wasn’t sure I’d like dill but it was delicious! Worth al of the different steps for sure!

    Reply

  13. 5 stars
    Okay, I’ve tried a lot of HBH recipes but THIS….wow. 5/5 stars. So good. If you’re trying to impress someone, this is your meal to make!

    Reply

  14. 5 stars
    Hi Tieghan! I love checking out your IG and food videos:) Presentation is SO beautiful! This recipe caught my eye (the one skillet draw) and it is the first HBH recipe I attempted. I made it last night and it turned out great!!! A lot of time went into preparation but I think the next time will be easier. I did add an egg as I read how other people had a challenge keeping the meatballs together…but I’m curious to try without because it only made the mixture even more tricky to form the meatballs(even w/ olive oil hands). For the whipped feta, I added more olive oil, but the feta(Organic Mt Vikos—firm block) in a Vitamix was barely moving… also used whole milk yogurt on hand which might have been too thick? Next time hand whisk 🙂 Even so, still DELICIOUS!!! My partner even reminded me this morning:) I would say the portions are perfect for 2 or 3 people( 4 meatballs each along with orzo and vinaigrette—LOVE sundried tomatoes) Plan on having some leftovers sans orzo but definitely not leaving out that tomato vinaigrette and feta for a nice lunch! One last note, I was testing out a new much larger/deeper frying pan in hopes everything could cook nicely together but because the meatballs cooked up so fast I ended up switching to my usual size frying pan for the orzo, olives and lemon ( just warming up half the meatballs). Plus there was some char covering the pan and I was concerned it would mask the flavorful orzo? It worked out because my partner used that pan to make our naan toasty! Some type of bread is so worth it to soak up all that goodness!
    Thank you for sharing and the inspiration to try something new! Looking forward to another HBH recipe soon.
    Best,
    Jennifer

    Reply