Greek Meatballs with Orzo

greek meatballs and orzo in a bowl with cucumbers, tomatoes, feta, and pita bread.

5 from 4 votes

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!

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Lunch

Cuisine: Greek

Servings: servings

Calories: 658kcal

Author: Britney

Equipment

Large Skillet with a Lid
Mixing Bowls

Ingredients

Greek Meatballs

1 lb Ground Beef
½ Red Onion (minced)
3 cloves Garlic (minced)
¾ cup Panko Breadcrumbs
1 Large Egg
¼ cup Fresh Parsley (diced)
3 tbsps Fresh Mint (diced)
2 tbsps Fresh Dill (diced)
2 tsp Oregano
1 ½ tsp Cumin
½ tsp Ground Coriander
⅛ tsp Cinnamon
1 tbsp Lemon Zest
½ tsp Kosher Salt (more or less as desired)
1 tsp Black Pepper

Orzo

3 tbsps Butter
1 clove Garlic (chopped)
1 ½ 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