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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. 4 stars
    This is delicious! My only comment is that this definitely doesn’t feed six people… we followed the recipe for 5 and we all were still a bit hungry. I would recommend doubling for 6 people. Everything about the flavors together is amazing though and this is a super easy recipe!

    Reply

    1. Hi CLaire! I am so happy to hear that this turned out so well for you! Thank you so much for trying this recipe! xTieghan

      Reply

  2. 5 stars
    I substituted cauliflower rice for the orzo. Incredible as always. Thank you for sharing ❤️

    Reply

  5. This looks amazing! Currently waiting for it to finish cooking,however my orzo did not turn out even after following directions. It was too crunchy. This is probably my 4th dish (not all yours!) of one pot dishes with rice or pasta and they have never ever turned out for me. Any tips? I think for me it may be easier to make the rice/pasta separately, then maybe mix in the lemon juice after?

    Reply

    1. Hi Melanie,
      So sorry you are having issues with the orzo, my guess is that you need more liquid, but you could certainly make it separately if you are more comfortable doing so. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  6. 5 stars
    Made this tasty dish on Saturday during SIP. Was fairly easy, great healthy ingredients and so flavorful. I could have cooked the meatballs a little less, but still good. I made a plate for a neighbor and she LOVED it too! After the quarantine is over, I will be having my gal pals over for wine and this dish.

    Reply

  7. 5 stars
    All of the flavors in this recipe were exceptional. That whipped feta is worth making this numerous times! Since there are a couple of pieces to this, it’s fun to make as a family or a couple. Was so delicious that I immediately had to share this recipe with my friends/family since I can’t make it for them right now!

    Reply

  8. 2 stars
    It tasted nice, but it took nearly three horus to make. I sometimes wonder if food bloggers (or cookbook recipe creators) ever take cleaning into effect. In any case, unless most of the folks in the comments section who have never made this meal but are raving about it based on the pics, I did cook it. if you make this, and have a small kitchen and have to clean as you go, it will NOT take 45 minutes. It’s one pot, but it’s a ton of mise en place, it requires either multiple cutting boards, or cleaning a single one several times throughout the prep, and a number of measuring cups and spoons, as well as a frickin’ food processor. Yes, you only clean one dutch oven, but you clean a dozen or more other things alsong the way and afterwards. Also, if you cook this in a standard Le Creuset dutch oven, you will have to cook the meatballs in two batches, and that alone will take about thirty minutes. The result is a pretty dark frond, so the orzo will likely be far more brown than golden. Also, the lemons don’t really turn golden since there’s too much liquid in the pan by then. In short, this meal WILL will take a long time to cook. It’s a perfectly tasty meal, but it’s not worth three hours in the kitchen.

    Reply

    1. Hi Alex! I am sorry this recipe took so long to make, but I am glad it turned out well for you. Please let me know if there is anything I can help you with! xTieghan

      Reply

  9. 5 stars
    This was very delicious! Love the two sauces, I mixed the sun dried tomato one right into the orzo! I just need to perfect cooking meatballs on the stovetop, find it hard to ensure an even cook and to make sure they’re 100% cooked through. Next time I’ll probably sear on stovetop and finish in the oven! Also – I halved the feta sauce and used the other half to make as appetizer pan fried feta with the black pepper honey – YUM! Perfect pairing, highly recommend.

    Reply

  10. 5 stars
    Made this tonight . Love one pan recipes . Whole family enjoyed !! Loved the light and refreshing flavor, a mood booster during quarantine 🙂

    Reply

  11. 5 stars
    NEW FAVORITE!!! I love anything Greek and super lemony. I personally don’t like sun-dried tomatoes, so I used canned pickled roasted red peppers, so good! I also added the dill to everything ? Definitely will be sharing this!

    Reply

    1. Ooo creative! I am really glad this one turned out so well for you, Breanne! Thank you for trying it!! xTieghan

      Reply

  12. 2 stars
    was super excited to try this- looks beautiful in the photos and i love greek food! the meatballs were delicious and super easy to make – and were perfect as you mentioned without egg or bread crumbs. however, i wish i could say the same about the rest of the dish. i had to substitute ditalini for the orzo because my grocery store did not have any, shelves bare due to covid-19. i followed the recipe and found the pasta, sun-dried tomato vinaigrette and the whipped feta also super tart/sour. i think it was way too much lemon juice. i even subbed chicken broth for the water for the pasta but still it was really off putting with the amount of acidity. bummer for sure but i guess if i do make it again, i’ll omit the lemon juice and also dill, not a fan of dill unless it’s pickles. otherwise, easy recipe and took about an hour from start to table.

    Reply

    1. Hi Leah! I am sorry this did not turn out too well for you! I hope you like it better if you try it again! I would love to help you out if you have any questions! xTieghan

      Reply

  13. 4 stars
    Another great recipe! I loved the meatballs, and the whipped feta…oh my! That completed the meal! What would you recommend the leftover whipped feta be used for?

    Reply

  14. Hi Tiegan ! I’ve been making so many of your recipes during lockdown it’s really getting me through! Thank you so much. Gives me something to look forward to all day!!!
    I would love to make this recipe but cannot get orzo anywhere. Could I substitute anything else other than arborio rice ? X

    Reply

    1. Hi Olivia,
      So glad you have been enjoying the recipe! I would recommend using a rice that you enjoy. Please let me know if you have any other questions! xTieghan

      Reply

  15. 5 stars
    This is truly worth every ingredient and every second prepping the ingredients! A total delicious triumph. My only criticism is that this is no way would feed six people. 16oz of chicken means less than 4oz per person, less than three meatballs each; a cup of orzo is too little for six people. This recipe only feeds four so if you’re cooking for more, scale you at least 50%. Otherwise it’s wonderful!!!

    Reply

    1. Hi Meaghan! I am so glad this turned out so well for you! Thank you for trying it!! I hope you are staying healthy and safe! xTieghan

      Reply