Description
This Greek Meatballs and Orzo Skillet is a flavor-packed one-pan meal that combines juicy meatballs with orzo pasta, vegetables, and Mediterranean spices for a delicious and hearty dish.
Ingredients
Scale
For the Meatballs:
- 1 pound ground lamb or beef
- 1/2 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
For the Skillet:
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese, for topping
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground meat, breadcrumbs, feta, garlic, oregano, cumin, salt, pepper, and egg. Shape into small meatballs.
- Cook the Meatballs: Brown the meatballs in olive oil in a skillet. Set aside.
- Prepare the Skillet: In the same skillet, sauté onion, bell pepper, and zucchini. Add orzo, broth, tomatoes, oregano, paprika, and red pepper flakes. Simmer until orzo is tender.
- Combine and Serve: Return meatballs to the skillet, simmer to meld flavors. Top with olives, feta, and parsley before serving.
Notes
- For a lighter version, use ground turkey or chicken.
- This dish reheats well, making it perfect for meal prep.
- Serve with tzatziki or a Greek salad for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 90 mg
