Easy weeknight Greek dinner

Tender Greek meatballs nestle into creamy lemon orzo in this satisfying one-pan wonder. This Mediterranean-inspired dish balances bright citrus notes with savory herbs and creamy feta for a meal that feels both comforting and fresh. The beauty lies in its simplicity—everything cooks in a single pan, creating layers of flavor while keeping cleanup to a minimum.

Last month when my sister visited, I made this dish on a whim with ground turkey I had in the freezer. She asked for the recipe three times before leaving! What I love most is how the orzo absorbs all those wonderful flavors from the meatballs as everything bakes together.

Essential Ingredients

• Ground meat – Forms the base of our meatballs and can be customized based on preference or what's on sale; turkey creates lighter meatballs while beef offers richer flavor
• Orzo pasta – This rice-shaped pasta creates the perfect base, absorbing flavors beautifully while maintaining a pleasant chewiness that complements the meatballs
• Feta cheese – Adds a tangy, salty dimension that brightens the entire dish; some goes into the meatballs while the rest is sprinkled on top for a beautiful finish
• Fresh herbs (oregano and parsley) – These Mediterranean staples infuse both the meatballs and orzo with authentic Greek flavor; fresh herbs make a noticeable difference but dried can work in a pinch
• Lemons – Both the zest and juice create brightness that cuts through the richness of the dish; don't skip this element as it truly transforms the flavor profile

Step-By-Step Cooking Instructions

Prepare your workspace and ingredients -

Begin by preheating your oven to 400°F. This temperature creates the perfect environment for the meatballs to finish cooking while the orzo becomes tender. Next, gather all your ingredients and prepare them: finely dice your onion, mince your garlic cloves until they release their aromatic oils, chop the fresh parsley until you have about 3 tablespoons, zest and juice your lemons, and crumble the feta cheese. Having everything ready will make the cooking process much smoother.

Create your meatball mixture -

In a large mixing bowl, combine 1 pound of ground meat (turkey, chicken, beef, or pork), 1 beaten large egg, 1 cup of fresh breadcrumbs, 1/2 cup finely diced onion, 3 minced garlic cloves, 1 tablespoon dried oregano (or 2 tablespoons fresh), 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/3 cup crumbled feta cheese. Use your hands to gently mix everything together—overmixing can make the meatballs tough, so stop once everything is evenly incorporated. The mixture should hold together when squeezed but still feel light.

Form and brown the meatballs -

Lightly coat your hands with olive oil to prevent sticking, then scoop about 1-2 tablespoons of the mixture and roll it between your palms to form each meatball. Aim for uniformity in size so they cook evenly. You should end up with approximately 20-24 meatballs. Heat a large oven-safe skillet (preferably cast iron) over medium heat and add 1 tablespoon of olive oil. When the oil shimmers, carefully add the meatballs, leaving a little space between each one. Cook for about 4 minutes per side until they develop a beautiful golden-brown crust. Don't worry about cooking them all the way through—they'll finish in the oven. Once browned, transfer them to a plate.

Toast and season the orzo -

In the same pan with all those wonderful meatball drippings, add 2 tablespoons of butter and allow it to melt. Add 1½ cups of orzo pasta and stir constantly for about 2 minutes until it begins to turn golden, similar to toasting rice for risotto. This step adds tremendous depth of flavor. Add the remaining 2 minced garlic cloves and 1 teaspoon dried oregano (or 2 teaspoons fresh), stirring for another 30 seconds until fragrant. The kitchen should be filled with an intoxicating aroma at this point.

Create the cooking liquid -

Pour in 3 cups of chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan—these contain incredible flavor. Add the zest and juice of 1 large lemon (about 3 tablespoons of juice), along with 1/2 teaspoon of salt and a generous grinding of black pepper. Stir everything together and bring the liquid to a gentle boil. The orzo will begin absorbing the flavorful stock immediately.

Combine and bake -

Once the liquid is simmering, carefully nestle the browned meatballs back into the orzo mixture, spacing them evenly throughout the pan. Some should be partially submerged in the liquid. Transfer the entire pan to the preheated oven and bake uncovered for 15-18 minutes. The orzo should absorb most of the liquid and become tender, while the meatballs should reach an internal temperature of 165°F. If you notice the orzo drying out too quickly, you can add a splash more chicken stock.

Finish with feta and fresh herbs -

Remove the pan from the oven and let it rest for 5 minutes. This allows the remaining liquid to be absorbed and the temperature to distribute evenly. Sprinkle the top with the remaining 1/3 cup of crumbled feta cheese and 1 tablespoon of fresh chopped parsley. The residual heat will slightly soften the feta while maintaining its distinct texture. For an extra burst of freshness, you can add an additional squeeze of lemon juice right before serving.

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The Mediterranean diet has long been celebrated for its health benefits, and this dish incorporates many of its principles. The combination of lean protein, herbs, olive oil, and lemon creates a meal that's as nutritious as it is delicious. I've found that serving this with a simple side salad of cucumber, tomato, and red onion dressed with olive oil and lemon juice completes the Mediterranean experience.

What makes this recipe truly special is how the orzo absorbs the flavors from both the meatballs and the lemony broth. Unlike rice which maintains separation, orzo creates a creamy, cohesive base that brings everything together beautifully. My kids, who are usually suspicious of new dishes, request this regularly—proof that sometimes the simplest meals become family favorites.

Make-Ahead and Storage

This dish shines as a make-ahead option. You can prepare the meatball mixture up to a day in advance and keep it refrigerated until ready to cook. This actually allows the flavors to meld even more deeply. The entire finished dish keeps beautifully in the refrigerator for up to three days, with the flavors continuing to develop.

For busy weeks, I often double the meatball portion of the recipe and freeze half of the uncooked meatballs on a parchment-lined baking sheet before transferring them to a freezer bag. Having homemade meatballs ready to go makes weeknight cooking so much easier, and they can go straight from freezer to pan with just a few extra minutes of cooking time.

My grandmother always said the secret to good meatballs was never overworking the meat. She would mix just until ingredients were incorporated and then stop immediately. I've followed her advice for years, and it makes such a difference in the final texture. When I make this recipe now, I can almost feel her standing beside me nodding approval at the tender results.

Perfect Pairings

While this one-pan meal is complete on its own, I find that a crisp Greek salad provides the perfect textural contrast to the soft meatballs and creamy orzo. On special occasions, I'll start the meal with warm pita bread and homemade tzatziki for dipping. For wine lovers, a citrusy Assyrtiko from Greece or a light Pinot Grigio complements the lemony notes beautifully.

My family enjoys this meal year-round, but it feels especially perfect in spring when fresh herbs are abundant. We often bring it to potlucks where it's always received with enthusiasm. There's something about the combination of comforting meatballs with bright Mediterranean flavors that appeals to almost everyone.

I've been cooking Mediterranean-inspired food for over twenty years, and this dish represents everything I love about this cuisine—simple, fresh ingredients coming together to create something greater than the sum of its parts. The combination of fragrant herbs, bright lemon, and creamy feta takes humble ingredients like ground meat and pasta and transforms them into something truly special. This is the kind of food that nourishes both body and soul.

Frequently Asked Questions

→ Can I use a different meat for the meatballs?

Yes! You can substitute ground beef, lamb, chicken or a meat blend in place of the turkey. Each will add its own flavor to the dish.

→ How do I know when the meatballs are fully cooked?

The meatballs should reach an internal temperature of 165°F. If you don't have a thermometer, cut one open - it should be completely cooked through with no pink showing.

→ Can I make this recipe ahead of time?

You can prepare the meatballs a day ahead and refrigerate them uncooked. The complete dish is best served fresh, but leftovers reheat well with a splash of broth.

→ What can I serve with this dish?

A simple Greek salad, roasted vegetables, or warm pita bread make perfect sides. For a lighter meal, serve with just a lemon wedge and some fresh herbs.

→ Can I make this dish gluten-free?

Substitute gluten-free breadcrumbs in the meatballs and replace regular orzo with gluten-free orzo or rice. The rest of the ingredients are naturally gluten-free.

→ How spicy is this dish?

This dish isn't spicy at all. The flavors come from herbs, lemon, and feta. If you want some heat, add red pepper flakes to taste.