Greek Meatballs and Orzo Skillet
User Reviews
4.5
1,632 reviews
Excellent
Greek Meatballs and Orzo Skillet
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Greek Meatballs and Orzo Skillet is the perfect easy weeknight dinner the whole family will love.
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Ingredients
Meatballs
- 1 1/2 tablespoons olive oil
- 1 pound ground turkey or chicken
- 1/3 cup panko breadcrumbs
- 1/4 cup chopped fresh leaf parsley
- 3 tablespoons grated onion
- 1 clove garlic, grated or minced
- zest of a lemon
- 2 tablespoons fresh lemon juice
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- freshly ground black pepper to taste
- 2 ounces feta cheese crumbled
Orzo
- 2 teaspoons olive oil
- 1 clove garlic grated or minced
- 1 cup uncooked orzo
- 2 1/2 cups low sodium chicken broth
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup diced roasted red peppers
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped kalamata olives
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh flat leaf parsley
- Extra feta cheese for garnish
Instructions
- Add all of the meatball ingredients to a mixing bowl and use your hands to combine the ingredients being careful not to over mix. Coat your hands with a bit of oil and scoop out approximately a tablespoon size amount of the meat and roll it into a ball. Place the meatballs onto a plate.
- Heat a large skillet over medium-high heat along with a tablespoon of olive oil. When the skillet is hot swirl the oil to coat the bottom of it. Add the meatballs to the skillet and cook them for approximately 8-10 minutes turning them often for even browning. While the meatballs cook wash the plate. Place the cooked meatballs back onto the plate and cover with a piece of foil to keep them warm.
- Wipe out the skillet if needed, then over medium heat add in 2 teaspoons of olive oil, garlic and the orzo. Stir together and toast the orzo for about a minute. Pour in the chicken broth, roasted red peppers and lemon juice. Stir everything together and bring it to a boil.
- Cook until the orzo is tender, about 7-8 minutes. Stir the orzo often to keep it from sticking to the bottom of the skillet. When the orzo is tender, stir in the kalamata olives and fresh herbs. Place the meatballs on top of the orzo and sprinkle in feta and extra herbs.
Nutrition Information
Show Details
Calories
494kcal
(25%)
Carbohydrates
37g
(12%)
Protein
34g
(68%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Cholesterol
137mg
(46%)
Sodium
1147mg
(48%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 34g | 68% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 137mg | 46% |
| Sodium | 1147mg | 48% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
1,632 reviews
Excellent
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