Greek Meatballs with Orzo
This Greek Meatballs and Orzo is a delicious one pan meal that comes together in under an hour! Juicy and tender meatballs that are packed with flavor paired with a buttery lemon orzo that is so easy to make. Garnish with cherry tomatoes, sliced cucumbers, feta cheese, and a dollop of tzatziki sauce for the perfect weeknight meal!
Equipment
- Large Skillet with a Lid
Ingredients
Greek Meatballs
- 1 lb Ground Beef
- 1/2 Red Onion, (minced)
- 3 cloves Garlic , (minced)
- 3/4 cup Panko Breadcrumbs
- 1 Large Egg
- 1/4 cup Fresh Parsley, (diced)
- 3 tbsps Fresh Mint, (diced)
- 2 tbsps Fresh Dill, (diced)
- 2 tsp Oregano
- 1 1/2 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/8 tsp Cinnamon
- 1 tbsp Lemon Zest
- 1/2 tsp Kosher Salt, (more or less as desired)
- 1 tsp Black Pepper
Orzo
- 3 tbsps Butter
- 1 clove Garlic, (chopped)
- 1 1/2 cups Orzo
- 3 cups Water
- 1 tsp Chicken Bouillon Paste
- 1 tbsp Fresh Diill, (chopped)
- Salt and Pepper, (to taste)
Garnishes (optional)
- Olives
- Feta Cheese
- Sliced Cucumber
- Sliced Cherry Tomatoes
- Black Olives
- Sliced Red Onion
- Tzatziki
Instructions
- Add all of the ingredients for the greek meatballs into a large mixing bowl. Use your hands to mix together until everything is incorporated and smooth, about 3 minutes.
- Use a large cookie scoop or spoon out 2 tbsps of the meatball mixture and form into a ball and place onto a plate or baking sheet.
- Drizzle 1-2 tbsps of olive oil into a large skillet over medium heat. Once warmed, add the meatballs and browned all over and cooked thoroughly (about 7-10 minutes). Cook in batches so as to not overcrowd the pan. Remove and place onto a plate.
- Begin making the orzo by adding 1 tbsps of butter to the same skillet. Once melted, add garlic and cook until fragrant, about 3 minutes. Add orzo and toast the orzo in the skillet until translucent.
- Add 3 cups of water and chicken bouillon paste. Cook until al dente, about 8-10 minutes. Then add remaining 2 tbsps of butter and dill and mix until butter is melted. Taste for salt and pepper and add as desired.
- Serve orzo with the meatballs and add whatever garnishes you'd like!
Notes
Other Cooking Methods
Air Fryer: Preheat the air fryer to 400 degrees F and cook the meatballs for 12-15 minutes, until browned and thoroughly cooked (internal temperature should be 160 degrees F).
Oven Method: Place the meatballs on a parchment-lined baking sheet and bake for 17-20 minutes.
With each method, you will still have to make the orzo on the stovetop.
Helpful Tips
- To check for doneness, it may be helpful to use a meat thermometer. Insert the thermometer into the center of a meatball, and ensure it reaches an internal temperature of 160°F (71°C) for ground beef and 165°F (74°C) for ground poultry. This will help you avoid undercooked or dry meatballs.
- Allow Resting Time: Once your meatballs are cooked, allow them to rest for a few minutes before serving. This resting period allows the juices to redistribute throughout the meatballs. This means juicier and more flavorful meatballs. Simply transfer the cooked meatballs to a plate or serving dish, cover loosely with foil (optional), and let them rest for 5-10 minutes before serving.
Nutrition
Calories: 658kcal, Carbohydrates: 55g, Protein: 31g, Fat: 34g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 2g, Cholesterol: 150mg, Sodium: 672mg, Potassium: 589mg, Fiber: 4g, Sugar: 3g, Vitamin A: 851IU, Vitamin C: 10mg, Calcium: 122mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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