Hearty, herby, and incredibly satisfying, this one-skillet Greek-inspired dish combines juicy, spiced meatballs with tender orzo simmered in a tomato-based sauce. It’s the perfect cozy Main C with Mediterranean flair—and minimal cleanup!
Ingredients
- Meatballs
- 1 1/2 tablespoons olive oil
- 1 pound ground turkey or chicken
- 1/3 cup panko breadcrumbs
- 1/4 cup chopped fresh leaf parsley
- 3 tablespoons grated onion
- 1 clove garlic, grated or minced
- Zest of a lemon
- 2 tablespoons fresh lemon juice
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt and fresh ground black pepper to taste
- 2 ounces feta cheese, crumbled
- Orzo
- 2 teaspoons olive oil
- 1 clove garlic, grated or minced
- 1 cup uncooked orzo
- 2 1/2 cups Pacific Foods Organic Low Sodium Chicken Broth
- Kosher salt and fresh ground black pepper to taste
- 1/2 cup diced roasted red peppers
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped kalamata olives
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh flat leaf parsley
- Extra feta cheese for garnish
Instructions
Steps:
1. Add all of the meatball ingredients to a mixing bowl and use your hands to combine the
ingredients being careful not to over mix. Coat your hands with a bit of oil and scoop out
approximately a tablespoon size amount of the meat and roll it into a ball. Place the meatballs
onto a plate.
2. Heat a large skillet over medium-high heat along with a tablespoon of olive oil. When the skillet
is hot swirl the oil to coat the bottom of it. Add the meatballs to the skillet and cook them for
approximately 8-10 minutes turning them often for even browning. While the meatballs cook
wash the plate. Place the cooked meatballs back onto the plate and cover with a piece of foil to
keep them warm.
3. Wipe out the skillet if needed, then over medium heat add in 2 teaspoons of olive oil, garlic and
the orzo. Stir together and toast the orzo for about a minute. Pour in the chicken broth, roasted
red peppers and lemon juice. Stir everything together and bring it to a boil.
4. Cook until the orzo is tender, about 7-8 minutes. Stir the orzo often to keep it from sticking to
the bottom of the skillet. When the orzo is tender, stir in the kalamata olives and fresh herbs.
Place the meatballs on top of the orzo and sprinkle in feta and extra herbs.
