One-Pot Greek Meatballs and Orzo with Feta and Lemon
By Ethan Parker
Prep
20 min
Cook
30 min
Total
50 min
Servings
4
Level
Easy
Cook the chicken meatballs according to the recipe‚ ideally up to four days ahead․ Chop the shallot‚ garlic‚ herbs‚ peppers‚ and olives‚ ideally up to two days ahead․ Cook the orzo and finish the skillet immediately before serving․ Meal consists of one dish: chicken meatballs and orzo with feta cheese‚ roasted red peppers‚ and lemon juice in a Greek-inspired dish․
Ground chicken is combined with panko‚ eggs‚ oregano‚ parsley‚ and garlic to prevent overworking the meat mixture․ Cooked meatballs are added to the same pan with shallots and garlic to cook the shallots and orzo․ Chicken broth is added to the pan‚ and orzo is cooked in the broth․ Shredded feta cheese‚ roasted red peppers‚ olives‚ fresh herbs‚ lemon juice‚ and lemon zest are added to finished dishes․ Orzo is cooked in broth with seasonings in one pan․
Search for golden meatballs prior to their final cook and partially drained orzo with most of the liquid evaporated after the simmer․ Orzo should be moist but not soupy when combined with feta and other ingredients․ Avoid overmixing meatballs; lightly stir the orzo while cooking over medium heat․
Serve warm with meatballs on cooked orzo․ Side dishes of feta cheese and herbs are optional․ For make-ahead meal planning and leftovers‚ divide the finished skillet into portions․ Instructions recommend microwaving leftovers for one to two minutes‚ stirring every 30 seconds․ Individual servings of orzo can save time preparing lunches during the week․
Why you'll love this recipe
- Meatballs can be made four days ahead of time․
- Chopped vegetables and other ingredients‚ such as herbs and olives‚ can be prepared two days ahead of time to save preparation time when serving the dish․
- The skillet dish can be stored in the refrigerator for up to six days, This will provide several meals that can be eaten for lunch and dinner throughout the week․
- Reheating in a microwave oven requires one to two minutes and 30-second stirring intervals to prevent serving a second dish of leftovers․
- A skillet is used for cooking orzo and other components‚ saving time preparing additional dishes in batches․
- The orzo cooked in broth absorbs the flavor of the other ingredients․
- Other ingredients‚ including feta cheese‚ herbs‚ peppers‚ and olives‚ are added to the dish after cooking․ Leftover portions will have the same flavor as the rest of the dish․
- Optional feta cheese and herbs come with the meal, Optional feta and herbs can be reserved for other containers instead of added to every container․
Ingredients
- •1 lb ground chicken
- •½ cup panko breadcrumbs
- •¾ tsp salt
- •½ tsp black pepper
- •1 tbsp fresh oregano (minced)
- •1 tbsp fresh parsley (minced)
- •1 medium clove garlic (minced)
- •1 large egg
- •2 tbsp olive oil
- •1 tbsp olive oil
- •1 small shallot (finely diced)
- •2 medium cloves garlic (minced)
- •1 cup dry orzo pasta
- •3 cups chicken broth
- •1 tbsp lemon juice
- •1 tsp lemon zest (grated)
- •1 tbsp fresh oregano (minced)
- •1 tbsp fresh parsley (minced)
- •½ cup roasted red pepper (diced)
- •¼ cup kalamata olives (diced, optional)
- •⅓ cup feta cheese (crumbled)
- •additional feta and fresh herbs (optional, for topping)
Instructions
- 1
In a large bowl, combine ground chicken, breadcrumbs, salt, pepper, oregano, parsley, garlic, and egg.
- 2
Scoop the mixture into 1-inch meatballs and place them on a baking sheet.
- 3
In a large nonstick skillet over medium-high heat, heat olive oil and swirl the pan to evenly coat.
- 4
Add meatballs to the pan and sear on all sides, turning occasionally with tongs, until golden brown.
- 5
Reduce heat to medium and continue cooking meatballs, turning occasionally, until they register 165F.
- 6
Transfer the meatballs to a clean plate and keep warm.
- 7
Add olive oil to the same pan and heat over medium-high heat.
- 8
Add shallot and saute 2 to 3 minutes until tender.
- 9
Add garlic and orzo and cook an additional 1 to 2 minutes until the orzo is slightly toasted.
- 10
Pour chicken broth into the skillet and bring to a simmer over medium-high heat.
- 11
Reduce heat to medium and simmer orzo 10 to 12 minutes, stirring occasionally, until tender and most of the liquid is evaporated.
- 12
Fold lemon juice, zest, oregano, parsley, roasted red peppers, olives if using, and feta into the orzo and cook an extra few minutes until heated through.
- 13
Remove orzo from heat and arrange meatballs on top.
- 14
Garnish with additional feta and fresh herbs if desired, then serve warm.
FAQ
Nutrition (per serving)
Calories
447
Protein
27.5g
Fat
21.1g
Carbs
36.9g
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