One-Pot Greek Meatballs and Orzo with Feta and Lemon

Prep the chicken meatballs up to four days ahead and chop the shallot, garlic, herbs, peppers, and olives up to two days ahead; cook the orzo and finish the skillet when dinner is due. This one-pot Greek dinner pairs juicy chicken meatballs with fluffy orzo, feta, roasted red peppers, and bright lemon.

Ground chicken is lightly folded with panko, egg, oregano, parsley, and garlic, which keeps the meatball mixture from being overworked. After browning the meatballs, the same skillet softens shallot, toasts the orzo with garlic, and simmers it in chicken broth. Lemon juice and zest, feta, roasted red peppers, olives, and fresh herbs are folded through at the end. The broth seasons the pasta as it cooks in one pan.

Look for golden meatballs before their final cook, and for tender orzo with most of the broth evaporated after the simmer. The pasta should look fluffy rather than soupy when the feta and add-ins go in. Overworking the meatball mixture is the key mistake to avoid; mix with a light hand, stir the orzo occasionally, and keep the heat at medium as it cooks.

Serve warm with the meatballs arranged over the orzo and add the optional feta and herbs at the table. For planned leftovers, divide the finished skillet into portions; the recipe directs microwave reheating for one to two minutes, stirring every 30 seconds. This keeps grab-and-go meals organized during the week.