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One-Skillet Greek Chicken Meatballs with Lemon Butter Orzo and Whipped Feta Recipe

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4.2 from 12 reviews

  • Author: Lea
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

This One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta is a vibrant, Mediterranean-inspired dish combining succulent chicken meatballs seasoned with oregano and smoked paprika, tender orzo cooked in a lemon-butter sauce, briny green olives, and fresh herbs. Finished with a luscious whipped feta spread and a bright sun-dried tomato vinaigrette, this recipe delivers a harmonious blend of tangy, savory, and fresh flavors—all cooked conveniently in one skillet for easy cleanup and fast preparation.

Ingredients

Meatballs

  • 1 pound ground chicken
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced or grated (divided)
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
  • 1 teaspoon smoked paprika
  • Kosher salt and black pepper, to taste
  • 1 pinch crushed red pepper flakes
  • 2 tablespoons extra-virgin olive oil

Orzo and Skillet

  • 1 lemon, sliced, plus 3-4 tablespoons lemon juice
  • 2 tablespoons salted butter
  • 1 cup dry orzo pasta
  • 1/2 cup pitted green olives
  • 2 tablespoons chopped fresh dill, plus more for serving

Sun-Dried Tomato Vinaigrette

  • 1/2 cup oil-packed sun-dried tomatoes, chopped, reserve the oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh dill
  • Kosher salt, black pepper, and crushed red pepper flakes, to taste

Whipped Feta

  • 8 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil

For Serving

  • Arugula and fresh herbs

Instructions

  1. Prepare the Meatball Mixture: In a bowl, combine ground chicken, finely chopped shallot, 1 clove of garlic, chopped oregano, smoked paprika, crushed red pepper flakes, and salt and black pepper to taste. Mix gently until just combined to avoid tough meatballs. Coat your hands with a bit of olive oil and roll the mixture into tablespoon-size meatballs, about 14-15 pieces.
  2. Sear the Meatballs: Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons of olive oil. When the oil shimmers, add the meatballs and sear them until crisp and cooked through, about 8-10 minutes. Turn frequently 2-3 times to ensure even browning. Transfer the cooked meatballs to a plate and set aside.
  3. Sear the Lemons and Toast Orzo: In the same skillet, add butter and lemon slices. Sear the lemon slices until golden brown on each side, about 1 minute per side. Remove the lemon slices and transfer to the plate with the meatballs. Add the remaining 1 clove of garlic and the dry orzo to the skillet. Cook, stirring frequently, until the garlic is fragrant and the orzo is lightly toasted, about 2-3 minutes.
  4. Cook the Orzo: Pour 2 1/2 cups of water and 1-2 tablespoons lemon juice into the skillet. Bring the mixture to a boil over high heat, then reduce to a simmer. Stir often and cook until the orzo is al dente, about 7-8 minutes. Stir in the green olives and chopped fresh dill. Slide the meatballs and seared lemons back into the skillet and cook until warmed through.
  5. 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 2 tablespoons balsamic vinegar until combined. Stir in the chopped sun-dried tomatoes and 1 tablespoon fresh dill. Season with salt, black pepper, and crushed red pepper flakes to taste.
  6. Prepare the Whipped Feta: In a food processor, combine feta cheese, Greek yogurt, and 2 tablespoons olive oil. Pulse until the mixture is smooth and creamy. The whipped feta can be refrigerated for up to 3 days.
  7. Assemble and Serve: Spread whipped feta onto serving plates and drizzle with the sun-dried tomato vinaigrette. Add a portion of lemon butter orzo and several meatballs with seared lemon slices. Garnish with arugula and fresh herbs. Serve immediately and enjoy your Mediterranean feast!

Notes

  • Coating your hands with olive oil before rolling the meatballs prevents sticking and helps shape smooth meatballs.
  • Using a large skillet or Dutch oven works best for cooking everything in one pan.
  • Reserve the oil from the sun-dried tomatoes to boost flavor in the vinaigrette.
  • Be careful not to overcook the orzo; it should be tender but still slightly firm to the bite.
  • The whipped feta can be made ahead of time and stored in the fridge to save prep time.
  • Feel free to substitute ground turkey or beef for chicken based on preference.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Greek

Find it online: https://recipesbylea.com/one-skillet-greek-chicken-meatballs-with-lemon-butter-orzo-and-whipped-feta-recipe/