One Skillet Greek Chicken Meatballs with Lemon Butter Orzo
By Isabella Quinn
Prep
25 min
Cook
20 min
Total
45 min
Servings
6
Level
Medium
Pan-frying the meatballs browns and partially cooks them. Cooking the orzo in the pan with lemon butter. Other toppings for a Mediterranean meal include fresh dill and pitted olives paired with whipped feta and sun-dried tomato vinaigrette.
Ground chicken is mixed with chopped shallots, garlic, oregano, smoked paprika, and red pepper to avoid dense meatballs. Butter and lemon wedges are sautéed in the same pan used to cook the meatballs for extra flavor. Uncooked orzo is sautéed with garlic and then cooked in water and lemon juice to make tender cooked orzo.
Expect the oil to look oily when putting in meatballs. Turn meatballs over just a few times to brown them well. Orzo is cooked when tender and all liquid has been absorbed, though some may still be on top of the orzo in the pan. Possible other causes of problems with the texture of orzo and meatballs include not browning meatballs long enough and not stirring orzo enough during cooking.
Combine feta cheese, Greek yogurt, and olive oil. Serve on a plate. Hot orzo is one way to soften the feta cheese. Top with seared lemons and arugula and other toppings and sauces. Offer pita, garlic naan, and other store-bought breads alongside the dish to complement the feta and other sauces.
Why we keep this one around
- Pan-frying meatballs in oil gives them a browned appearance and cooks the chicken through in the same pan. A one-pan dish offers multiple textures.
- Toasting dry orzo with garlic gives the orzo a garlic flavor and toasted taste that pairs well with the lemon butter sauce.
- Caramelized lemon slices add a concentrated citrus flavor. Lemon slices are sautéed in butter. Orzo is cooked in the same pan with the lemon slices.
- Whipped feta is added to warm orzo and served as a creamy, salty sauce. Additional sauce is not needed.
- Stirring frequently while cooking orzo for a short time helps it cook to an al dente consistency and absorb the lemony cooking water.
- The sun-dried tomato vinaigrette made from leftover jarred oil and lemon juice and balsamic vinegar pairs well with the flavors of feta and butter.
Ingredients
- •1 lb ground chicken
- •1 small shallot (finely chopped)
- •2 cloves garlic (minced or grated)
- •1 tbsp fresh oregano (chopped, or 2 teaspoons dried oregano)
- •1 tsp smoked paprika
- •kosher salt (to taste)
- •black pepper (to taste)
- •1 pinch crushed red pepper flakes
- •2 tbsp extra-virgin olive oil
- •1 lemon (sliced, plus 3-4 tablespoons lemon juice)
- •2 tbsp salted butter
- •1 cup dry orzo pasta
- •2 ½ cups water
- •½ cup pitted green olives
- •2 tbsp fresh dill (chopped, plus more for serving)
- •½ cup oil-packed sun-dried tomatoes (chopped; reserve the oil)
- •2 tbsp balsamic vinegar
- •arugula (for serving)
- •fresh herbs (for serving)
- •8 oz feta cheese
- •¼ cup plain Greek yogurt
- •2 tbsp extra-virgin olive oil (for whipped feta)
Instructions
- 1
Add the chicken, shallot, 1 clove garlic, oregano, paprika, red pepper flakes, salt, and pepper to a bowl.
- 2
Mix until just combined.
- 3
Coat your hands with a bit of oil and roll the meat into tablespoon-size balls, making 14-15 meatballs.
- 4
Heat a large skillet or Dutch oven over medium-high heat and add 2 tablespoons olive oil.
- 5
When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times.
- 6
Transfer the meatballs to a plate.
- 7
Add the butter and lemon slices to the same skillet.
- 8
Sear the lemon until golden on each side, about 1 minute.
- 9
Remove the lemon from the pan and add it to the plate with the meatballs.
- 10
Add the remaining 1 clove garlic and the orzo to the same skillet.
- 11
Cook until the garlic is fragrant and the orzo is toasted, about 2-3 minutes.
- 12
Add the water and 1-2 tablespoons lemon juice.
- 13
Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes.
- 14
Stir in the olives and dill.
- 15
Slide the meatballs back into the skillet and cook until warmed through.
- 16
Whisk 1/4 cup reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar in a bowl until combined.
- 17
Stir the sun-dried tomatoes and 1 tablespoon dill into the vinaigrette, then season with salt, pepper, and red pepper flakes.
- 18
Combine the feta, Greek yogurt, and olive oil in a food processor and pulse until smooth and creamy.
- 19
Spread the whipped feta onto plates and drizzle with the vinaigrette.
- 20
Add the orzo, seared lemons, and meatballs.
- 21
Sprinkle with greens and fresh herbs.
FAQ
Nutrition (per serving)
563
Calories
Reviews
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