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Greek Meatball and Creamy Orzo Skillet

This Greek Meatballs and Creamy Orzo Skillet is an easy, delicious, and healthy weeknight dinner the whole family will love.
Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 45 minutes
Servings 6 servings
Author Dani

Ingredients

Tomato cucumber salsa

  • 1 cup cherry tomatoes halved
  • 1 small cucumber seeds removed and diced
  • 1 red onion diced
  • 1 1 l2 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste

Chicken Meatballs

  • 1 pound ground chicken
  • 1 egg
  • 1 tablespoon greek yogurt
  • 1 tsp garlic powder
  • 1 tsp. salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. Italian seasoning
  • 1/2 cup Italian panic crumbs

Orzo

  • 1 tablespoon olive oil
  • 1 1/3 cup
  • 3 cup broth
  • 1/3 cup greek yogurt
  • 1/2 cup graded parmesan
  • Juice of half a lemon
  • Salt and pepper to taste
  • Feta for topping
  • Tomato cucumber salad for topping
  • Arugula for bowl

Lemon Tahini Sauce

  • 1/3 cup tahini
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Splash Worcestershire sauce
  • 3-4 tablespoons cold water
  • Salt and pepper to taste

Instructions

  1. For the salsa, combine all of the ingredients in a medium bowl and mix until well-combined. Place in fridge to chill while making the remaining components of the dish.

  2. In a large bowl, add the ground chicken and remaining ingredients. Gently mix with your hands or a spoon until all the ingredients are well-combined. Using a tablespoon or small cookie scoop, portion out the mixture and roll into balls.

  3. Heat a large skillet with 1 to 2 tablespoons olive oil over medium heat. Cook the meatballs until browned on all sides and cooked through, about 4-6 minutes a side. Remove from the pan.

  4. Add another tablespoon of olive oil to the pan. Add the orzo and toast for 2-3 minutes. Add in chicken broth. Bring the mixture to a boil then lower to a simmer over medium heat and cook until pasta is cooked through, 12-15 minutes.

  5. Once the orzo is cooked and the broth absorbed, mix in the greek yogurt, parmesan cheese, lemon juice, and salt and pepper to the orzo. Stir until well-combined. Add the meatballs back in and nestle into the orzo. Cover and allow to absorb sauce while you prepare the rest of the meal.

  6. For the tahini sauce, combine the tahini through Worcestershire sauce. Thin out with cold water as needed. Season with salt and pepper.

  7. To build the bowls, first add arugula to the bottom of the individual bowl. Top with desired amount of orzo and meatballs. Serve with tomato cucumber salsa and chunks of feta. Drizzle with desired amount of dressing. Enjoy!

Recipe Notes

For extra flavor, you can brown lemon halves and use as a finishing touch.