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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. 5 stars
    One of the best recipes I have ever made! I didn’t have all the ingredients so I used the meatball spices on chicken thighs and left out the olives. Everything was so flavourful and delicious! I will definitely make again.

    Reply

  3. 5 stars
    This whipped feta is EVERYTHING!!!!!!!!!! I haven’t even made the rest of the dinner yet… LOL

    Sooo good! Where has whipped feta been all my life?

    Reply

    1. Um right?! Game changer! I am so glad you loved this Becca! Also, hope you love the rest of the dinner haha! xTieghan

      Reply

  4. 5 stars
    OK WOW IS ALL I CAN SAY! This is the first HBH dinner recipe I have made and WOW WOW WOW.
    The details of the taste were incredible and each piece was so important. Chicken was good, sundried tomato sauce was good, feta-yogurt base was good, and pasta was good: TOGETHER IT WAS THE BEST MEAL EVER! (Especially because I love Greek/Mediterranean Food)

    Reply

  5. 5 stars
    Absolutely delicious!! Sadly, there were no leftovers ?. Plated up beautifully and all the flavors married well. Definitely making this again! Thanks Tieghan!!

    Reply

  6. I made this tonight! used Risoni, a gluten-free alternative to orzo, had some issues with the meatballs sticking to my skillet, but overall awesome and fairly easy! The whipped feta ia a MUST–makes it so delicious. Will make this again!

    Reply

  7. 5 stars
    Another great recipe! Loved the sweet/salty/savory combination of the feta spread, chicken meatballs with orzo and drizzle of the sundried tomato vinaigrette. After reading the reviews, I did alter the amount of lemon to the amount we like. And it comes together very quickly if you’ve prepped all the components before starting to cook the meatballs. it’s a snap!

    Reply

  8. Currently eating my second bowl of this and I’m obsessed. You’re so right, whipped feta is definitely worth the effort of cleaning my food processor. Thank you for an amazing recipe!

    Reply

  9. Looks and sounds delicious! Can’t wait to make this – just have one question. I see that at least 2 other people have also asked what happened to the lemon slices that were seared till golden, added to the plate with the meatballs and never mentioned again. I couldn’t see your reply to either person – what became of the lemon slices?

    Reply

    1. Hey Brenda! Serve the lemon slices alongside the meatballs and orzo. It’s delicious! Recipe is all fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  10. 5 stars
    Made this for dinner tonight and it was a hit with my son and BF! I’ve made a couple of your recipes that include chicken meatballs and I love how quick and easy they are! I chopped the olives before adding to the orzo and my son didn’t even notice them 🙂

    Reply

    1. That is so great! Thank you so much for trying this recipe, Rachel! I am so glad you and your family enjoyed it! xTieghan

      Reply

  11. 5 stars
    Best thing I’ve made all year! The flavors together are just sooo so good. And it’s fairly nutritious and not really heavy of a meal. I skipped the olives because I didn’t have any on hand. Also, I had to do the meatballs in batches because of the size of my pan and had to keep adding oil in-between batches.
    But holly cow! Whipped feta, flavorful meatballs, and such good orzo for the WIN!

    Reply

  13. Making this AS WE SPEAK. But I’m confused… maybe I’m glossing over it but what is the point of cooking the lemon slices in the butter? Is it just to give the butter flavor, because I don’t see where you ever use the lemon again? Thanks!

    Reply

    1. Hey! Yes, the lemon slices add flavor to the butter and orzo. Serve the seared lemons with the meatballs. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  14. 5 stars
    Made this last night for a friend’s birthday and it is easily one of the top recipes I’ve ever made. Your combination of flavors was spot on, and I’m recommending this recipe to everyone I know! I did double the recipe and that fed 4 of us (we were pretty hungry). Thank you for all of your wonderful recipes, you have become my new favorite!

    Reply

  15. 5 stars
    Okay this was amazing! Thank you so much for sharing. It should be noted this whipped feta needs to be put on EVERYTHING. Crackers, bagels, everything, but especially a warm piece of sour dough with sliced tomato, balsamic & hot sauce!

    Reply