Description
A delightful and flavorful recipe for One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta. This dish combines juicy chicken meatballs with zesty lemon orzo, tangy sun-dried tomatoes, and a creamy whipped feta topping.
Ingredients
Units
Scale
For the Meatballs:
- 1 lb ground chicken
- 1 small shallot, finely chopped
- 2 cloves garlic, minced or grated
- 1 tbsp chopped fresh oregano (or 2 teaspoons dried)
- 1 tsp smoked paprika
- Kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- 2 tbsp extra-virgin olive oil
For the Orzo:
- 1 lemon, sliced, plus 3-4 tbsp lemon juice
- 2 tbsp salted butter
- 1 cup dry orzo pasta
- 1/2 cup pitted green olives
- 2 tbsp chopped fresh dill, plus more for serving
- 1/2 cup oil-packed sun-dried tomatoes, chopped, reserve the oil
- 2 tbsp balsamic vinegar
- Arugula and fresh herbs, for serving
For the Whipped Feta:
- 8 oz feta cheese
- 1/4 cup plain Greek yogurt
- 2 tbsp extra-virgin olive oil
Instructions
- Prepare the Meatballs: In a bowl, combine ground chicken, shallot, 1 clove garlic, oregano, paprika, red pepper flakes, salt, and pepper. Shape into meatballs.
- Cook the Meatballs: Sear meatballs in a skillet until cooked through. Remove from skillet.
- Prepare the Orzo: In the same skillet, cook garlic and orzo. Add water, lemon juice, olives, and dill. Return meatballs to the skillet.
- Make the Sun-Dried Tomato Vinaigrette: Whisk together sun-dried tomato oil, lemon juice, balsamic vinegar, sun-dried tomatoes, dill, salt, and pepper.
- Prepare the Whipped Feta: Blend feta, Greek yogurt, and olive oil in a food processor until smooth.
- Serve: Spread whipped feta on plates, drizzle with vinaigrette, and top with orzo, meatballs, seared lemons, greens, and herbs. Enjoy!
Notes
- You can refrigerate the whipped feta for up to 3 days.
- Adjust the red pepper flakes to control the spiciness of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 483 kcal
- Sugar: 3g
- Sodium: 723mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 109mg
