Greek Meatballs and Orzo Skillet Recipe
Imagine a one-skillet meal brimming with Mediterranean flavors, combining the hearty goodness of Greek meatballs with the creamy, slightly chewy texture of orzo pasta. This dish is a symphony of fresh herbs, tangy feta cheese, and the robust flavors of olive oil and lemon. Greek Meatballs and Orzo Skillet is perfect for a quick weeknight dinner or an elegant yet simple dish to impress your guests. Plus, it’s all made in one skillet, making cleanup a breeze!
Step-by-Step Instructions
Step 1: Prepare the Meatballs
- Mix the Ingredients
In a large bowl, combine ground beef or lamb, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, cumin, salt, and pepper. Mix gently with your hands until all the ingredients are evenly incorporated. Be careful not to overmix, as this can make the meatballs tough. - Shape the Meatballs
Roll the mixture into 1-inch balls and place them on a plate. Aim for uniformity to ensure even cooking. - Sear the Meatballs
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and sear them until browned on all sides, about 6-8 minutes. Remove the meatballs from the skillet and set them aside. They don’t need to be fully cooked yet; they will finish cooking later.
Step 2: Prepare the Skillet Base
- Sauté the Aromatics
In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion over medium heat until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant. - Add the Tomatoes and Spices
Pour in the can of diced tomatoes, along with the dried oregano and paprika. Stir to combine, allowing the mixture to simmer for 2-3 minutes. Season with salt and pepper to taste.
Step 3: Cook the Orzo
- Add Broth and Orzo
Stir in the chicken or vegetable broth, ensuring the liquid deglazes the bottom of the skillet to release any flavorful browned bits. Add the orzo pasta, stirring to combine. - Simmer the Orzo
Reduce the heat to low, cover the skillet, and let the orzo cook for about 8-10 minutes, stirring occasionally to prevent sticking. The orzo should absorb most of the liquid and become tender.
Step 4: Combine Meatballs and Orzo
- Return Meatballs to the Skillet
Nestle the seared meatballs back into the skillet, ensuring they are partially submerged in the sauce and orzo mixture. - Simmer Together
Cover the skillet again and cook for another 5-7 minutes, allowing the meatballs to finish cooking and infuse the orzo with their flavor.
Step 5: Add the Finishing Touches
- Add Lemon Juice
Squeeze the juice of one lemon over the skillet, stirring gently to combine. The lemon juice brightens the flavors and adds a tangy touch that pairs perfectly with the rich tomato sauce. - Top with Feta and Herbs
Sprinkle the dish with crumbled feta cheese and garnish with fresh parsley or dill. These toppings add a burst of freshness and a creamy, tangy element that ties the dish together.
Serving Suggestions
This Greek Meatballs and Orzo Skillet is a complete meal on its own, but you can serve it with a side of crusty bread to soak up the delicious sauce. A crisp Greek salad with cucumbers, tomatoes, and olives is also a wonderful accompaniment, adding freshness and crunch to the meal.
For an extra touch of Mediterranean authenticity, serve with a dollop of tzatziki sauce on the side.
Tips for Success
1. Use High-Quality Ingredients
Since this dish relies on simple, fresh flavors, the quality of your ingredients—especially the meat, feta, and olive oil—can make a big difference.
2. Don’t Overcook the Orzo
Keep an eye on the orzo as it cooks, stirring occasionally to prevent sticking. Overcooking can lead to a mushy texture, so aim for al dente.
3. Customize the Flavors
Feel free to experiment with additional spices or herbs, like mint or dill, in the meatball mixture. You can also add olives or sun-dried tomatoes to the skillet for extra Mediterranean flair.
4. Make It Ahead
The meatballs can be prepared and seared ahead of time. Store them in the refrigerator or freezer until you’re ready to use them. This can save time on busy weeknights.
5. Add a Creamy Element
For a creamier dish, stir in a few tablespoons of Greek yogurt or heavy cream at the end of cooking.
Common Questions
1. Can I use a different type of pasta?
Yes! While orzo is traditional for this recipe, you can substitute with other small pasta shapes like ditalini or couscous.
2. Can I make this recipe gluten-free?
Absolutely. Substitute the breadcrumbs in the meatballs with a gluten-free alternative, and use gluten-free orzo or rice.
3. What if I don’t have fresh herbs?
You can use dried herbs if fresh ones aren’t available. Just reduce the quantity by about half, as dried herbs are more concentrated in flavor.
4. Can I freeze leftovers?
Yes, this dish freezes well. Allow it to cool completely before transferring it to an airtight container. Reheat gently on the stove or in the microwave, adding a splash of broth to refresh the sauce.
5. How can I make this dish vegetarian?
Swap the meatballs for plant-based alternatives or roasted vegetables like zucchini, eggplant, or bell peppers. Use vegetable broth instead of chicken broth for the skillet.
Conclusion
Greek Meatballs and Orzo Skillet is a delightful, flavor-packed dish that brings the essence of the Mediterranean to your table. With its tender, herby meatballs, creamy orzo, and vibrant lemon and feta accents, this recipe is sure to become a family favorite. The simplicity of one-skillet cooking combined with the complexity of Greek flavors makes it a go-to for weeknights and special occasions alike. Try it once, and you’ll find yourself making it again and again!
Greek Meatballs and Orzo Skillet Recipe
Imagine a one-skillet meal brimming with Mediterranean flavors, combining the hearty goodness of Greek meatballs with the creamy, slightly chewy texture of orzo pasta. This dish is a symphony of fresh herbs, tangy feta cheese, and the robust flavors of olive oil and lemon. Greek Meatballs and Orzo Skillet is perfect for a quick weeknight dinner or an elegant yet simple dish to impress your guests. Plus, it’s all made in one skillet, making cleanup a breeze!
Ingredients
- For the Meatballs:
- 1 lb (450g) ground beef or lamb
- 1/3 cup (40g) breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 tbsp fresh parsley, chopped
- Zest of 1 lemon
- Salt and black pepper, to taste
- For the Orzo Skillet:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1½ cups (300g) uncooked orzo pasta
- 3 cups (720ml) chicken or vegetable broth
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (100g) baby spinach leaves
- ½ cup (75g) crumbled feta cheese
- Juice of ½ lemon
- Fresh parsley, for garnish
Instructions
- Prepare the Meatballs:In a large bowl, combine the ground beef or lamb, breadcrumbs, egg, minced garlic, oregano, cumin, parsley, lemon zest, salt, and black pepper. Mix until well combined.Roll the mixture into small meatballs, about 1½ inches in diameter.
- Cook the Meatballs:Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the meatballs in batches, turning occasionally, for 6-8 minutes or until browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
- Cook the Orzo:In the same skillet, add 1 tbsp olive oil and sauté the onion for 2-3 minutes until softened. Add the garlic and cook for 1 minute until fragrant.Stir in the orzo and toast for 1-2 minutes.
- Simmer the Orzo:Pour in the chicken or vegetable broth, stirring to combine. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
- Add Vegetables and Meatballs:Stir in the cherry tomatoes and spinach, allowing the spinach to wilt slightly. Return the cooked meatballs to the skillet and let everything heat through for 2-3 minutes.
- Finish and Serve:Stir in the crumbled feta cheese and a squeeze of fresh lemon juice. Taste and adjust seasoning with salt and black pepper.Garnish with fresh parsley and additional feta, if desired. Serve immediately.