One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta

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Jul 2
2 min read

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings: 6

Ingredients

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

Whipped Feta

▢ 8 ounces feta cheese
▢ 1/4 cup plain greek yogurt
▢ 2 tablespoons extra virgin olive oil

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. To 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. To make the feta. 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!