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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. AMAZING!!!!!! This recipe was incredible and I have made it twice already in the last 2 weeks. A few things I changed: added honey to the whipped feta to make it more sweet which was SO addicting (had leftover feta when the rest of the meal had been eaten but my boyfriend demanded we save it so he could add it to another meal later in the week). Direct quote “don’t throw out the extra feta I will make room for it in another meal!!”

    Also, I’m not sure if I did something wrong but this recipe directions were slightly confusing/ NOT 6 servings. Tried to feed my family and halfway through cooking, realized that this was plenty for 3 people but no more than that. Had to panic add another meal to dinner to make sure and feed everyone. Other than the portion size mishap, this recipe is incredible and I will be making it 1000 more times. Thanks for this!!!!

    Reply

  2. 5 stars
    This recipe is constantly in rotation now. Everyone I’ve made it for loves it, it’s so easy, and it’s really light but still hearty.

    Reply

  4. 5 stars
    Made this last night and it was phenomenal exactly as written. One of my all-time favorites that I will still be making years from now. I will warn you though–unless you have lots of side-dishes, this might only feed about 3 people. It was so good that the three of us ate it all up! haha! Thanks for the awesome recipe!

    Reply

  5. Hi. My family loves this recipe especially the whipped feta. Your whipped feta looks smoother and creamier than how mine turns out. Wondering what kind of feta and greek yogurt you use? I also think it would make a delicious dip for veggies and crackers with the sun dried tomatoes added in too. Thanks!

    Reply

    1. Hi Cindy,
      I would recommend using a high quality feta and Greek yogurt, I also find that I get the best results when using my food processor to do this. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  6. 5 stars
    I have been wanting to make this since you first posted it and finally made it tonight. It is beyond delicious! Both my son and I loved it (his favorite is your 30 minute butter Chicken)but he would definitely eat this again. I made both the feta and vinaigrette ahead of time. Next time I think I’ll bake the meatballs – it’s easier for me to not over cook them in the oven. But, I may also sauté some shallots before cooking the lemons just to get some flavor in the pan.

    Reply

  7. I just made this one, and it is one of the best meals I’ve ever cooked, hands down! I subbed the olives for some peppers and zucchini I had sauteed with olive oil and tossed in balsalmic since we’re not olive people, but otherwise followed to a T and it was amazing! My boyfriend went back for 2nds and 3rds! I have a ton of the feta sauce left though, any one have any tips on how to use that up?

    Reply

  8. We made this tonight and it was so yummy! Instead of the feta spread, we made homemade tzatziki using dairy free yogurt. It was simply outstanding! We will be making this again very soon. Thank you!

    Reply

  10. I don’t love meatballs so i just seasoned chicken breast with the above mix and then did everything else according to directions. My family licked their plates clean! Another #HBH hit in my household.

    Reply

  11. 5 stars
    Made this for dinner tonight. It was fantastic! Whipped feta will definitely always trump crumbled for me now…

    Reply

  12. This may be a silly question, but do you need to drain after the orzo cooks? Or will the liquid cook off as it becomes al dente? Thanks!! Cannot wait to try!!!

    Reply

    1. Hi Emily,
      No need to drain! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  13. Hi there! I recently stumbled upon your instagram and am so impressed with the recipes I’ve made so far! I recently bought ground lamb…would that be an acceptable substitution for the ground chicken in this recipe or would the flavor possibly be too strong? Thank you!

    Reply

    1. Hi April,
      Thanks so much fro your kind message! Ground lamb would be great in this dish! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  14. For some reason I cannot find Orzo anywhere so I will be using Arborio Rice. Any suggestion on how to substitute this into the recipe?

    Reply

    1. Hi Morgan,
      You will be totally fine using arborio rice as a substitute! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  15. 5 stars
    I made this tonight and it was over the top delicious!! Thanks for making it so easy to make a healthy flavorful dinner. Can’t wait to make it again.

    Reply