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
Scale
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.
