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Skillet with greek chicken meatballs and orzo and garnished with greenery
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4.84 from 6 votes

One Skillet Greek Chicken Meatballs with Lemon Feta Orzo

These greek chicken meatballs are incredibly tender, packed with mediterranean-inspired flavor, and perfectly paired with soft orzo dressed in zesty lemon and a sprinkle of feta. Add a side of lemon garlic yogurt sauce for extra dipping, trust me you won't regret it. The entire dish is made in one skillet for an easy and delicious weeknight meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Mediterranean
Keyword: Greek chicken meatballs
Servings: 4 Servings
Calories: 497kcal

Ingredients

For the yogurt sauce

  • 1 clove garlic finely chopped
  • 3 tablespoon olive oil
  • cup greek yogurt plain and unsweetened
  • ¼ teaspoon sea salt

For the meatballs

  • 1 lb ground chicken 94-99% lean
  • 1 egg
  • ¼ cup red onion chopped
  • 1 teaspoon garlic powder
  • 2 teaspoon oregano
  • ½ teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon drill finely chopped, plus more for garnish
  • 1 teaspoon mint finely chopped, plus more for garnish
  • 3 tablespoon olive oil to cook the meatballs in

For the orzo

  • 1 cup orzo
  • 1 ½ cup water
  • cup feta plus more for garnish
  • ½ lemon for juice

Instructions

  • Heat the chopped garlic in a large skillet with the olive oil over medium heat. Cook until the garlic has browned. Pour the garlic and olive oil into a bowl with the yogurt and stir well. The yogurt will thin as the oil is incorporated. Set the bowl aside while you prepare the rest of the dish.
  • Place all chicken meatball ingredients, except the olive oil. in a medium bowl and mix well with a spoon or a spatula. The egg should be broken up and the spices well blended into the chicken. At this time, heat the skillet back up over medium heat with the olive oil. Use a small cookie scoop or spoon to scoop the meat into balls and roll in between the palms of your hands. I like to rub a little olive oil on my hands before diving into this step which helps prevent the meat from sticking to your hands. Place each meatball back into the warm skillet to cook. Allow the meatballs to cook for 3 - 4 minutes on one side until they are semi-firm to the touch. Then flip them over with tongs or a spatula so they can cook on the other side for another 3 - 4 minutes. You will know the meatballs are done with they are firm to the touch and have a golden brown crispy outer layer.
  • Remove the meatballs from the skillet and place on a plate. Set aside. Pour the orzo into the skillet along with the water and keep the skillet heated over medium heat. Continuously stir the orzo until it reaches a simmer where it will soak up the liquid and become soft and fluffy. Sprinkle the feta over the orzo and stir to distribute. The feta should melt into the orzo as it’s incorporated.
  • Turn the heat off the skillet and make little wells in the orzo and place the meatballs back into the skillet to warm up again. Garnish with extra feta, dill, and mint and spoon a few spoonfuls of the yogurt sauce over top. Serve the dish with the rest of the yogurt sauce and enjoy!

Nutrition

Calories: 497kcal | Carbohydrates: 33g | Protein: 33g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 601mg | Potassium: 614mg | Fiber: 2g | Sugar: 2g | Vitamin A: 197IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 2mg