Greek meatballs and orzo is the kind of meal that makes your fork do a happy little dance. These tender, flavor-packed meatballs are loaded with Mediterranean goodness and paired with fluffy orzo that somehow manages to be both pasta and rice’s cooler, more charming cousin. With fresh herbs, garlic, lemon, and warm spices bringing every bite to life, this dish is basically a vacation to Greece without the need for sunscreen, luggage, or arguing over who gets the window seat. Top it off with creamy feta, a drizzle of tzatziki, and a sprinkle of fresh herbs, and you’ve got a dinner that’s comforting, colorful, and guaranteed to have everyone “just trying one more bite” until the bowl mysteriously disappears.
Ingredients
Meatballs & Orzo
1 pound ground chicken
1 small shallot, finely chopped
2 cloves garlic, minced or grated
1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
1 teaspoon smoked paprika
kosher salt and black pepper
1 pinch crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1 lemon, sliced, plus 3-4 tbs 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
1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil
2 tablespoons balsamic vinegar
arugula and fresh herbs, for serving
Tzatziki Sauce
8 ounces feta cheese
1/4 cup plain greek yogurt
2 tablespoons extra virgin olive oil
1 clove garlic
Lemon Juice
Fresh dill (minced)
Cooking Instructions
1
Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).
2
Heat a large skillet or dutch oven over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.
3
From the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through.
4
Meanwhile, 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 the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes.
5
For the tzatziki sauce, combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days
6
To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs. Sprinkle on some greens and herbs. Enjoy!