Mediterranean Meatballs and Orzo (One Skillet)
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If you’re looking for a delicious dinner that’s packed with flavor, this Mediterranean Meatballs and Orzo is the perfect choice. Tender, herb-filled meatballs are simmered alongside perfectly cooked orzo in a savory tomato-based sauce with garlic, oregano, and a hint of lemon. It’s an easy one-pan meal that’s hearty enough for busy weeknights yet impressive enough to serve to guests.
You’ll love how the combination of juicy meatballs, flavorful orzo, and fresh herbs creates a satisfying meal that also comes together with minimal cleanup. This recipe is great on its own, or pair it with a crisp Greek salad or warm pita bread for a complete Mediterranean-inspired dinner.
For more Mediterranean-inspired recipes, try my Mediterranean Salmon, Mediterranean Chicken and Rice, Mediterranean Orzo Salad Recipe, or Mediterranean Ground Beef Sweet Potato Bowls.
Table Talk with Tawnie
Meatballs are always an easy go-to dinner option when my brain can’t seem to think of anything else to make with ground meat. 🤣 They’re just flavor-packed, simple to toss together when the kids are running around, and to make it all even more enticing…this meal comes together in one pan. Wahooo! I’ll be honest with you, though… it’s a meal my 5- and 3-year-old don’t necessarily love; the flavors are a little too complex (aka they think the spinach is seaweed 😆). So I usually make them my regular juicy chicken meatball recipe with red sauce and pasta. But I digress…THIS recipe is one you’ll come back to often. You just can’t go wrong!
- Ground chicken: I usually buy a 96% lean, 4% fat ground chicken. I have not tested this recipe with any other ground meats, but I am sure it would turn out delicious, especially with ground turkey.
- Orzo: Orzo is a small, rice-shaped pasta that cooks quickly and is great for soaking up all of the tomato-based sauce. However, feel free to use any short-cut pasta of your choice. If needed, you can find gluten-free orzo in most stores now.
- Sun-dried tomato paste: Sun-dried tomato paste delivers concentrated, rich tomato flavor. If you don’t have the paste, just chop about 1/4 cup of sun-dried tomatoes for the same savory, slightly tangy Mediterranean taste.
- Feta cheese: Crumbled feta adds a creamy, salty bite that complements the herbs and spices in the meatballs. Mix some into the meatball mixture, then sprinkle more over the finished dish as a fresh, tangy garnish.
- Chicken broth: Vegetable broth works just as well, and if you want a protein boost, swap in chicken bone broth. PS: I have a homemade chicken broth recipe that is amazing in this recipe!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the meatballs
In a large bowl, add all the meatball ingredients and mix gently until just combined. Roll into 16-18 meatballs.
Brown the meatballs
Heat olive oil in a large skillet. Then add the meatballs and cook for 6-8 minutes, turning occasionally. Once browned on all sides, transfer them to a plate.
Build the orzo
In the same skillet, add a little more oil, then add the shallot and cook until soft. Add the garlic and sun-dried tomato paste and cook for 30 seconds, stirring constantly. Then, add the orzo and stir for 1 minute to lightly toast.
Simmer & add meatballs
Pour in the chicken broth and add the oregano and lemon zest. Bring to a gentle simmer. Then nestle the meatballs back into the skillet, then cover and cook over medium-low heat for 10-12 minutes, until orzo is cooked.
Finish & enjoy!
Stir in the spinach and lemon juice and mix until the spinach wilts. Garnish with a little extra feta cheese and serve with desired toppings. ENJOY!!
Expert Tips
- Don’t over-mix the meatballs: Mix the meatball ingredients until just combined. Overmixing can make the meatballs dense instead of tender.
- Use a cookie scoop for even sizing: This helps the meatballs cook evenly and makes prep quicker.
- Stir the orzo frequently: Orzo can stick to the bottom of the pan as it cooks, so give it an occasional stir for the best texture.
- Adjust the consistency as needed: If the orzo absorbs too much liquid, add an extra splash of broth. If it seems too loose, let it simmer for a few extra minutes.
Variations / Substitutions
- Different protein: Ground turkey or beef works just as well as chicken.
- Add extra vegetables: Stir in zucchini, peas, asparagus, or broccoli during the last few minutes of cooking for extra color and nutrition.
- Use a different pasta: Small pasta shapes like ditalini or pearl couscous can be substituted for orzo, though cooking times may vary.
- Boost the protein: Stir in cottage cheese for an easy protein increase.
- Make it gluten-free: Use your favorite gluten-free orzo or small gluten-free pasta.
- Make it dairy-free: Swap the feta for a plant-based option.
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Storage / Freezing
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: The meatballs freeze well for up to 3 months. The orzo can become softer after freezing and thawing, so for the best results, freeze the meatballs separately from the pasta if possible.
- To reheat: Warm leftovers in the microwave or on the stovetop with a splash of chicken broth to loosen the sauce and bring back the creamy texture.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Mediterranean Meatballs and Orzo
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1 large egg
- 2/3 cup panko breadcrumbs
- 1/3 cup crumbled feta cheese
- 2 cloves garlic (minced)
- zest of 1 small lemon
- 2 Tbsp fresh parsley (chopped)
- 2 tsp. fresh dill (chopped)
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 tsp. olive oil (plus more for cooking)
For the Orzo
- 1 Tbsp. olive oil
- 1 shallot (finely diced)
- 3 cloves garlic (minced)
- 1 Tbsp. sun-dried tomato paste or ~ ¼ cup chopped sun dried tomatoes
- 1½ cups dry orzo
- 2½ cups chicken broth
- 1 tsp. dried oregano
- zest of 1 small lemon
- juice of 1/2 lemon
- 2 large handfuls baby spinach (optional chopping or tearing any large leaves)
- Salt and pepper (to taste)
For Serving
- Tzatziki
- Whipped Feta
- My Cucumber Tomato Salad
- Fresh parsley
- Fresh dill
- Lemon wedges
- Extra feta (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make meatball mixture: In a large bowl, combine the ground chicken, egg, panko, feta (break up any large chunks so it blends well into the meatballs), garlic, lemon zest, parsley, dill, oregano, olive oil, salt, and pepper. Mix gently until just combined. Do not overmix.1 lb ground chicken, 1 large egg, 2/3 cup panko breadcrumbs, 1/3 cup crumbled feta cheese, 2 cloves garlic, zest of 1 small lemon, 2 Tbsp fresh parsley, 2 tsp. fresh dill, 1 tsp. dried oregano, 1 tsp. kosher salt, 2 tsp. olive oil, 1/2 tsp. black pepper
- Roll into meatballs: Roll into 16-18 meatballs, about golf-ball sized.
- Brown the meatballs: Heat 1 Tbsp olive oil in a large deep skillet or braiser over medium heat. Add the meatballs and cook for 6-8 minutes Start Timer, turning occasionally, until browned on most sides. They do not need to be fully cooked through. Transfer to a plate.1 Tbsp. olive oil
- Build the orzo: In the same skillet, add a little more oil if needed and then add the shallot and cook for 2-3 minutes Start Timer until softened. Add the garlic and sun-dried tomato paste (or sun dried tomatoes, chopped) and cook for 30 seconds, stirring constantly. Add the orzo and stir for 1 minute to lightly toast. Start Timer1 shallot, 3 cloves garlic, 1 Tbsp. sun-dried tomato paste or ~ ¼ cup chopped sun dried tomatoes, 1½ cups dry orzo
- Simmer: Pour in the chicken broth and add the oregano and lemon zest. Bring to a gentle simmer.2½ cups chicken broth, 1 tsp. dried oregano, zest of 1 small lemon
- Assemble: Nestle the meatballs back into the skillet. Cover and cook over medium-low heat for 10-12 minutes Start Timer, stirring the orzo once or twice around the meatballs, until the orzo is tender and the meatballs reach an internal temperature of 165°F.
- Finish: Stir in the spinach and lemon juice and mix until the spinach wilts. Taste and adjust with additional salt and pepper as needed. If the orzo thickens too much, add a splash of warm broth or even slightly warm heavy cream for a creamier orzo.juice of 1/2 lemon, 2 large handfuls baby spinach, Salt and pepper
- Serve: Serve in bowls with desired toppings and enjoy!Tzatziki, Whipped Feta, My Cucumber Tomato Salad, Fresh parsley, Fresh dill, Lemon wedges, Extra feta
Notes
- Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: The meatballs freeze well for up to 3 months. The orzo can become softer after freezing and thawing, so for the best results, freeze the meatballs separately from the pasta if possible.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Amanda Chasten Photography
