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.
Servings: 4 servings
Cost: $12
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.