One-pan Greek dinner (Print Version)
# Ingredients:
→ The Greek Meatballs
01 -
1 pound ground turkey (or whatever meat you fancy!)
02 -
1 large egg, lightly beaten
03 -
1 cup fresh bread crumbs, preferably homemade
04 -
1/2 cup crumbled feta cheese (the more crumbly, the better)
05 -
1/4 cup diced onion, chopped fine
06 -
2 cloves garlic, minced (or more if you're a garlic lover)
07 -
2 teaspoons dried oregano, Mediterranean style
08 -
1 teaspoon dried parsley flakes
09 -
1/4 teaspoon sea salt (or to taste)
10 -
1/4 teaspoon freshly ground black pepper
→ Lemon Feta Orzo
11 -
1 cup dry orzo pasta
12 -
2 1/4 cups chicken stock (homemade if you've got it!)
13 -
1/4 cup diced onion
14 -
1 tablespoon fresh lemon juice
15 -
1 tablespoon lemon zest (from an organic lemon if possible)
16 -
2 tablespoons butter (the real stuff)
17 -
1 teaspoon oregano
18 -
3 cloves garlic, minced finely
19 -
1/4 teaspoon salt
20 -
Extra feta for topping
21 -
1 tablespoon olive oil for cooking meatballs
# Instructions:
01 -
In a large bowl, combine the turkey, egg, breadcrumbs, feta, diced onion, herbs, salt, and minced garlic. Mix with your hands until everything starts sticking together nicely. Form into meatballs about 1.5-2 tablespoons each - think golf ball size. Place them on a plate while you prep the rest.
02 -
Get your oven nice and hot at 400°F (200°C). You'll need it ready for the final bake.
03 -
Heat your large skillet over medium heat and add a tablespoon of olive oil. When it's shimmering hot, add the meatballs carefully. Let them brown for 3-4 minutes on each side until they've got a beautiful golden crust. Don't worry about cooking them through - they'll finish in the oven. Set them aside on a clean plate.
04 -
In the same skillet (don't clean it - those flavors are gold!), add the butter, diced onion and orzo. Toast them for about 2 minutes, stirring occasionally. Then toss in the minced garlic, oregano, and salt, cooking for another 30 seconds until everything smells amazing.
05 -
Pour in the chicken stock, lemon juice, and lemon zest. Bring everything to a gentle boil, then give it a good stir to make sure nothing's sticking. Carefully nestle the browned meatballs back into the skillet, pressing them slightly into the orzo mixture.
06 -
Transfer your skillet to the preheated oven and let it bake for about 15 minutes, or until the orzo has absorbed the liquid and the meatballs are fully cooked through (they should reach 165°F inside).
07 -
Pull the skillet from the oven (careful, it's hot!), check that the meatballs are cooked through, and sprinkle generously with extra crumbled feta. Serve right away while it's still steaming hot. A side salad wouldn't hurt!
# Notes:
01 -
This one-pan wonder combines juicy Greek-inspired meatballs with a creamy, lemony orzo pasta for a complete meal that's ready in about 35 minutes.
02 -
Feel free to use any ground meat you prefer - beef, lamb, or a combination would work beautifully too!
03 -
For extra veggies, try adding a few handfuls of baby spinach to the orzo before baking.