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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. Hey Jenna,
      Sure, that would work well too! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  2. Made this for dinner tonight! Always a huge fan of one pot meals. Took less than an hour start to finish which is also a win. Really delicious and will be a make-against recipe for sure!

    Reply

  3. 5 stars
    This was truly delicious. The depth of flavor was complex and so very good. The sundried tomato dressing was key. I used homemade chicken stock in place of water with the orzo and ended up having to add about an additional half-cup to get the orzo cooked enough. I’d recommend prepping all your ingredients ahead of time, because once you get cooking, the pacing of this recipe moves fast.

    Served this with warm pita. Oh and I know the notes say you can sprinkle feta on top rather than do the whipped feta base, but I did both, because why not?! This is a keeper of a recipe.

    Reply

  5. 5 stars
    This was amazing!!! What an easy dish to whip up and has all of my favorite flavors! This was great as leftovers for lunch as well! 10/10

    Reply

  6. 4 stars
    This has been my favorite recipe to re-create so far! I’m typically not a fan of sun-dried tomatoes, but I thought the vinaigrette was a nice touch. I love one pan dishes, especially during the week after a long day at work. This is definitely going in the dinner cycle. Thank you!!!

    Reply

    1. Hey Hannah,
      That should work for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  9. 4 stars
    I LOVE these one skillet orzo recipes. My one suggestion is to put a quantity of salt for the meatballs. I obviously can’t salt “to taste” because I can’t just take a spoonful of raw meat and say it needs salt. This recipe is great, but the meatballs were bland just because they didn’t have enough salt 🙁

    Reply

  10. 5 stars
    I just made this tonight and it was fantastic! All of the flavors were perfect together. I have some leftovers too which I’m excited about! What is the best way to reheat this without it drying out?

    Reply

    1. Hey Stephanie,
      I am delighted you enjoyed the recipe, thanks so much for giving it a try! I would reheat in a covered skillet:) xTieghan

      Reply

  11. Love this recipe and have done it a few times, it’s a household favorite. Making it this weekend, but need to prepare it gluten free to accomodate a gluten intolerance in a friend. Thinking of swapping the orzo for rice. Anyone done this? Orzo cooks much faster than rice, but I would like to still cook it in the pan so it gets all that great flavor. Any other thoughts or suggestions?

    Reply

    1. Hey Ginger,
      Rice will work well here, but you will need to add some time for the rice to fully cook. I hope you enjoy the recipe, let me know if you have any other questions! xTieghan

      Reply

  12. 5 stars
    I made this recipe a couple of weeks ago and can’t stop thinking about making it again! I had ground pork on hand, so I used that instead. I love the orzo technique. I wouldn’t recommend skipping the whipped feta!! Mine was a bit looser because I used regular natural yogurt (3% fat, no additives) but the flavour was spot-on. It’s the orzo that really clinched it for me though.

    Reply

  13. 5 stars
    Hi Tieghan!!!
    I love this meal, I’ve made it often, but I wanted to make a vegetarian version for some of my friends. Do you have any suggestions of what a good “meat” substitute would be?
    Thanks!!!!

    Reply

    1. Hey Celia,
      I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! You could skip the meatballs and just use some veggies:) Happy Friday! xTieghan

      Reply

  14. 5 stars
    Made this last night—so delicious! This was such a satisfying dish without being too heavy. We will definitely be having this again soon!

    Reply