If you have a special place in your heart for comfort food that’s bursting with Mediterranean flavors, you’re going to adore this Greek Meatballs and Orzo Skillet Recipe. It’s a one-pan wonder where tender turkey meatballs meet fluffy orzo pasta and succulent tomatoes, all infused with vibrant herbs and that irresistible tang of feta. Every spoonful offers a symphony of tastes and textures that feel both wholesome and celebratory, perfect for cozy weeknight dinners or sharing with friends. Once you try this recipe, it’s sure to become your go-to for a quick yet impressive meal.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the trick to making this dish sing. Each element plays its part: ground turkey brings lean protein and tenderness, orzo lends a delightful bite and heartiness, and fresh herbs plus feta add those signature Greek flavors that make this recipe unforgettable.
- 1 lb ground turkey: A lean, healthy protein base that soaks up all the flavors.
- 1 cup orzo pasta: Small, rice-shaped pasta that cooks quickly and complements the meatballs perfectly.
- 1/4 cup fresh parsley, chopped: Adds a fresh, bright herbal note and color contrast.
- 1 can (14.5 oz) diced tomatoes: Provides luscious juiciness and acidity that balances the richness.
- 3 cloves garlic, minced: Infuses a warm, aromatic depth to the meat and sauce.
- 1 medium onion, chopped: Builds a natural sweetness and texture in the dish.
- 1/2 cup crumbled feta cheese: Delivers creamy, salty bursts that lift every bite.
- 2 tsp dried oregano: The herb that defines Greek cooking, giving an earthy punch.
- 2 tbsp olive oil: For browning the meatballs and enriching the sauce with fruity notes.
- Salt and pepper to taste: Essential seasoning that balances all ingredients beautifully.
How to Make Greek Meatballs and Orzo Skillet Recipe
Step 1: Prep Your Aromatics
Start by chopping the onion finely and mincing the garlic cloves. These aromatics create the flavor foundation that carries through the entire dish, releasing their fragrance as the meatballs cook.
Step 2: Mix and Shape the Meatballs
In a large bowl, combine the ground turkey, half of the minced onion and garlic, dried oregano, salt, pepper, and half of the chopped parsley. Mixing these well ensures every meatball bursts with flavor. Then, shape the mixture into bite-sized, roughly 1-inch meatballs that will cook evenly.
Step 3: Brown the Meatballs
Heat olive oil in a spacious skillet over medium heat. Add the meatballs in a single layer, giving them space to brown nicely on all sides. This step is key for texture and flavor development, typically about 5 minutes until they develop a golden crust.
Step 4: Add Tomatoes and Orzo
Once browned, stir in the canned diced tomatoes with their juices and the orzo pasta directly into the skillet. Mixing these ingredients together lets the orzo start absorbing the tomato flavors right away.
Step 5: Simmer Until Tender
Pour enough chicken broth or water over the skillet to cover the contents by about an inch. Bring everything to a boil, then reduce the heat and let it simmer gently. This allows the orzo to cook perfectly while the meatballs finish cooking in the flavorful broth. It usually takes about 10 minutes until the pasta is tender.
Step 6: Finish with Feta and Parsley
Turn off the heat and sprinkle the remaining chopped parsley and crumbled feta cheese over the dish. The feta adds that creamy saltiness that truly elevates the dish, making every spoonful a little celebration.
How to Serve Greek Meatballs and Orzo Skillet Recipe
Garnishes
Fresh parsley is a classic garnish, bringing a pop of color and brightness. Don’t skimp on the feta—it melts just slightly from the heat, lending a creamy, tangy finish that contrasts beautifully with the savory meatballs and rich tomato base.
Side Dishes
If you want to round out the meal, a crisp green salad with lemon vinaigrette or a side of roasted vegetables works wonderfully. The lightness balances the earthy depth of the skillet and introduces some textural variety.
Creative Ways to Present
For a casual dinner, serve straight from the skillet to the table, inviting everyone to dig in family-style. Alternatively, plate individual portions garnished with a lemon wedge to squeeze over for an added zesty kick that enhances the Greek flavors even more.
Make Ahead and Storage
Storing Leftovers
Place any leftover Greek Meatballs and Orzo Skillet Recipe in an airtight container and refrigerate within two hours of cooking. It keeps well for up to 3 days, making it convenient for quick lunches or dinners later in the week.
Freezing
This dish freezes beautifully. Separate into meal-sized portions in freezer-safe containers or freezer bags, labeling with the date. It will keep its quality for up to 2 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat leftover portions gently on the stovetop over low heat with a splash of water or broth to refresh the texture of the orzo. Alternatively, microwaving covered for 1-2 minutes works well for a speedy meal without losing flavor.
FAQs
Can I use beef instead of turkey for the meatballs?
Absolutely! Ground beef or even a mix of beef and pork works nicely if you prefer a richer, more traditional meatball. Just be mindful that cooking times may vary slightly.
Is orzo gluten-free?
Traditional orzo is made from wheat, so it contains gluten. If you need a gluten-free version, look for orzo made from rice or corn, which can be substituted directly in this recipe.
Can I make the meatballs ahead of time?
Yes, you can prepare and shape the meatballs a day ahead and keep them covered in the fridge. This can save time on the day of cooking and even help the flavors meld better.
What can I substitute if I don’t have feta cheese?
While feta is iconic here, goat cheese or a crumbly ricotta salata make delicious alternatives. They offer a similar tang and creaminess that complements the meatballs.
Is this recipe spicy?
No heat is added by default, so it’s quite mild and family-friendly. If you love a bit of spice, feel free to add crushed red pepper flakes when mixing the meatballs or sprinkle on top before serving.
Final Thoughts
Trust me, this Greek Meatballs and Orzo Skillet Recipe is a total winner—simple enough for any weeknight yet bursting with fresh, soulful flavors that make it feel special each time. It’s a dish that invites smiles around the table and keeps everyone coming back for seconds. When you whip this up, you’re not just making dinner; you’re creating a new favorite.
Print
Greek Meatballs and Orzo Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Description
A delicious and comforting Greek-inspired one-pan meal featuring tender ground turkey meatballs cooked with orzo pasta, fresh herbs, diced tomatoes, and finished with creamy crumbled feta cheese. This skillet dish is perfect for a flavorful weeknight dinner with minimal cleanup.
Ingredients
Meatballs
- 1 lb ground turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tsp dried oregano
- Salt and pepper to taste
- 1/8 cup fresh parsley, chopped (half of 1/4 cup)
Orzo & Sauce
- 1 cup orzo pasta
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 tbsp olive oil
- Chicken broth or water, enough to cover by about an inch (approximately 2 to 2.5 cups)
- 1/8 cup fresh parsley, chopped (remaining half of 1/4 cup)
- 1/2 cup crumbled feta cheese
Instructions
- Prepare Ingredients: Chop the onion and mince the garlic finely to ensure they integrate well into the meatball mixture and enhance the flavor of the dish.
- Mix and Form Meatballs: In a large bowl, combine ground turkey, chopped onion, minced garlic, dried oregano, salt, pepper, and half of the chopped fresh parsley. Mix thoroughly and then shape the mixture into 1-inch diameter meatballs for even cooking.
- Brown Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and brown them evenly on all sides, approximately 5 minutes. This step seals in the juices and adds a delicious crust.
- Add Tomatoes and Orzo: Pour in the canned diced tomatoes along with their juice and add the orzo pasta to the skillet. Stir gently to combine the ingredients without breaking the meatballs.
- Simmer with Broth: Pour in enough chicken broth or water to cover the ingredients by about an inch. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 10 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Serve: Once cooked, remove from heat. Garnish the skillet with the crumbled feta cheese and the remaining chopped parsley. Serve warm for a hearty, Mediterranean-inspired meal.
Notes
- You can substitute ground turkey with ground chicken or lamb for different flavor variations.
- Use low-sodium chicken broth to better control salt levels in the dish.
- For a vegetarian option, replace meatballs with plant-based meatballs or falafel.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the meatball mixture.
- Ensure the orzo is submerged in liquid while cooking to avoid uneven doneness or sticking.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove or microwave.
