Description
Sizzling Greek meatballs nestled in a hearty orzo skillet bring Mediterranean magic to dinner tables. Garlic, herbs, and tangy feta create a simple yet irresistible meal that will transport diners straight to Greece’s sunny coastline.
Ingredients
Scale
Meat and Protein:
- 1 pound ground turkey or chicken
- 1 egg
- 2 ounces (56 grams) feta cheese, crumbled
- Extra feta cheese for garnish
Herbs, Spices, and Seasonings:
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ cup chopped fresh leaf parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh flat leaf parsley
- Zest of a lemon
- 3 tablespoons grated onion
- 2 cloves garlic, grated or minced
- Kosher salt and fresh ground black pepper, to taste
Grains, Liquids, and Additional Ingredients:
- ⅓ cup panko breadcrumbs
- 1 cup uncooked orzo
- 2 ½ cups low sodium chicken broth
- 3 ½ tablespoons olive oil
- 2 tablespoons fresh lemon juice
- ½ cup diced roasted red peppers
- ¼ cup chopped kalamata olives
Instructions
- Thoroughly blend ground meat with minced garlic, breadcrumbs, eggs, chopped parsley, salt, and pepper using gentle hand-mixing techniques, ensuring even distribution of ingredients.
- Roll mixture into uniform spherical meatballs approximately 1.5 inches (3.8 centimeters) in diameter, lightly coating hands with olive oil to prevent sticking.
- Heat large cast-iron skillet over medium-high heat, drizzle with olive oil, and carefully place meatballs to achieve golden-brown exterior.
- Rotate meatballs every 2-3 minutes to ensure consistent browning, cooking for approximately 8-10 minutes until internal temperature reaches 160°F (71°C).
- Transfer meatballs to clean plate, covering loosely with aluminum foil to retain warmth.
- In same skillet, add additional olive oil and introduce dry orzo, stirring continuously to toast grains and release nutty aroma.
- Incorporate minced garlic, cooking until fragrant, then pour chicken broth, roasted red peppers, and freshly squeezed lemon juice.
- Reduce heat, simmer orzo for 8-9 minutes, stirring occasionally until liquid absorbs and pasta becomes tender.
- Fold in chopped kalamata olives, fresh oregano, and chopped parsley, creating harmonious Mediterranean flavors.
- Nestle browned meatballs atop orzo mixture, generously sprinkle crumbled feta cheese, and garnish with additional fresh herbs.
Notes
- Gentle mixing prevents tough meatballs, ensuring a tender and juicy texture.
- Oiling hands while shaping prevents sticking and helps create uniform-sized meatballs.
- Browning meatballs in the same skillet builds deep flavor layers through caramelization.
- Toasting orzo enhances its nutty taste and helps it absorb more liquid during cooking.
- Kalamata olives and feta add authentic Greek tang and saltiness to the dish.
- Fresh herbs brighten the entire skillet, creating a vibrant and aromatic final presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 125 mg