Description
This One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta recipe combines flavorful chicken meatballs with lemony orzo pasta and a creamy whipped feta topping for a delicious Greek-inspired dish.
Ingredients
Units
Scale
For the Meatballs:
- 1 lb ground chicken
- 1 small shallot, finely chopped
- 2 cloves garlic, minced or grated
- 1 tbsp chopped fresh oregano (or 2 teaspoons dried)
- 1 tsp smoked paprika
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- 2 tbsp extra-virgin olive oil
For the Orzo:
- 1 lemon, sliced, plus 3-4 tbs lemon juice
- 2 tbsp salted butter
- 1 cup dry orzo pasta
- 1/2 cup pitted green olives
- 2 tbsp chopped fresh dill, plus more for serving
- 1/2 cup oil-packed sun-dried tomatoes, chopped, and reserve the oil
- 2 tbsp balsamic vinegar
- arugula and fresh herbs, for serving
For the Whipped Feta:
- 8 oz feta cheese
- 1/4 cup plain Greek yogurt
- 2 tbsp extra virgin olive oil
Instructions
- Prepare the Meatballs: Combine ground chicken, shallot, garlic, oregano, paprika, red pepper, salt, and pepper. Form into meatballs. Sear in a skillet until cooked through.
- Cook the Orzo: Sear lemon slices, then cook garlic and orzo in the skillet. Add water and lemon juice, cook until al dente. Add olives, dill, and meatballs.
- Make the Sun-Dried Tomato Vinaigrette: Whisk together sun-dried tomato oil, lemon juice, balsamic vinegar. Add sun-dried tomatoes, dill, salt, pepper, and red pepper flakes.
- Prepare the Whipped Feta: Blend feta, Greek yogurt, and olive oil in a food processor until smooth.
- Serve: Spread whipped feta on plates, drizzle with vinaigrette. Add orzo, seared lemons, meatballs, greens, and herbs. Enjoy!
Notes
- You can refrigerate the whipped feta for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
