If you are looking for a hassle-free dinner option? This One-Pot Greek Meatball and Orzo Meal Recipe is the perfect solution for busy weekdays, combining ease of preparation with minimal cleanup. With everything cooked in a single pot, you'll spend less time in the kitchen and more time enjoying a delicious, hearty meal.
If you are working on menu planning with a busy schedule in mind, let me share a few other recipes I know you will love. My fish taco recipe is a family favorite you will love as well. This recipe for chicken, rice and bean is such a simple recipe as well that comes together in a one-pot.
Ingredients
- Ground beef- I used 93/7 blend for these meatballs. There is plenty of moisture added in with the egg and cheese, so you can go with a leaner meat.
- Bread crumbs- Use plain breadcrumbs, the spices will be added in to the meat.
- Egg- This is a binder and also adds moisture to the meatballs.
- Feta- You can either use crumbled or block and break it up.
- Minced garlic- what is a Greek meatball without it?
- Oregano, Salt, and Pepper
- Olive oil- this will be to sear your meatballs in and for toasting the orzo.
- Bell peppers
- Onions- yellow or sweet onions will work. Do not use red, they will bleed into the orzo.
- Orzo pasta
- Chicken broth- vegetable broth can also be used.
- Lemon juice- be sure this is fresh and not from concentrate.
- Zucchini
- Kalamata olives- these are optional but really delicious.
- Parsley
How to make
- Start by mixing together your meatball mixture. I like to do this with my hands as it keeps the meatballs from getting too compact.
- Heat your skillet over medium heat and add in the olive oil. Cook your meatballs on all sides, remove and cover lightly with tinfoil.
- Wipe out the pan, turn it on medium heat and add in more olive oil. When it is heated, add in the onions, bell peppers and orzo. Stir and cook for a few minutes until the orzo is toasted.
- Once it is toasted, pour in the chicken broth and lemon juice and cook for 5 minutes. Add the zucchini and continue cooking another 5 minutes until the orzo is tender. Taste and adjust seasoning as needed.
- Add back in the meatballs. Sprinkle the feta cheese over all and the chopped parsley. Squeeze on more lemon if you want and it is ready to serve.
Tips and tricks
- You can also use ground turkey or ground chicken in this recipe, it is an easy swap. One thing to be mindful of is that poultry is so much leaner than beef and will dry out quickly. Do not overcook.
- Any vegetables you like can be added to this recipe. Just make sure they can cook within 8-10 minutes so they are not rock hard when the pasta is cooked. Or you can also par cook or broil before adding to the orzo.
- I used dry herbs, but you can also use fresh herbs for better flavor.
One-Pot Greek Meatballs and Orzo Meal Recipe
This One-Pot Greek Meatballs and Orzo Meal Recipe could not be easier to make. It is the perfect meal for busy weeknights.
Ingredients
Meatballs
- 1 pound ground beef
- ½ cup bread crumbs
- 2 eggs
- ¼ cup crumbled feta plus more for sprinkling on the top after the skillet is done.
- 2 tablespoons minced garlic
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Skillet
- 4 tablespoons olive oil- divided
- ½ cup finely minced onion
- ½ cup chopped bell pepper
- 1 cup orzo pasta
- ½ cup freshly squeezed lemon juice
- 2 cups chicken broth
- 2 cups sliced zucchini
- 2 tablespoons kalamata olives- optional
- ½ cup chopped parsley
- salt and pepper to taste
Instructions
- Start by mixing together your meatball mixture. I like to do this with my hands as it keeps the meatballs from getting too compact.
- Heat your skillet over medium heat and add in 2 tablespoons of olive oil. Cook your meatballs on all sides, remove, and cover lightly with tin foil.
- Wipe out the pan, turn it on medium heat and add in 2 tablespoons of olive oil. When it is heated, add in the onions, bell peppers and orzo. Stir and cook for a few minutes until the orzo is toasted.
- Once it is toasted, pour in the chicken broth and cook for 5 minutes. Add the zucchini and continue cooking for another 5 minutes until the orzo is tender. Add in the kalamata olives and mix those in. Taste and adjust seasoning as needed.
- Add back in the meatballs. Sprinkle the feta cheese over all and the chopped parsley. Squeeze on more lemon if you want and it is ready to serve.
Video
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