This Greek Meatballs Lemon Orzo recipe is your new go-to for a flavor-packed weeknight dinner that tastes like a Mediterranean getaway. Imagine tender, juicy meatballs infused with herbs, nestled in a creamy, lemon-kissed orzo, all cooked together in a single pan for minimal cleanup. It’s a complete meal that’s both comforting and refreshingly bright, guaranteed to be a hit with the whole family. We’re combining simple, fresh ingredients to create something truly special without spending hours in the kitchen.
Get ready to discover a dish that perfectly balances savory herbs, hearty meatballs, and a zesty lemon sauce. This recipe is designed for enthusiastic home cooks who want to impress without the stress. Let’s dive in and make this incredible one-pan wonder.
Why This Greek Meatballs Lemon Orzo Recipe Works
You’ll fall in love with this recipe for its simplicity and incredible depth of flavor. The magic lies in how the meatballs and orzo cook together, allowing the pasta to absorb all the savory juices and seasonings. This creates a rich, cohesive dish where every bite is bursting with Mediterranean goodness.
- One-Pan Meal: Everything cooks in one skillet, from searing the meatballs to simmering the orzo. This means less time washing dishes and more time enjoying your meal.
- Packed with Flavor: The meatballs are seasoned with classic Greek herbs like oregano and dill, while the orzo gets a bright, tangy lift from fresh lemon juice and zest.
- Quick and Easy: This dish comes together in under an hour, making it perfect for busy weeknights when you’re craving something wholesome and delicious. For another simple weeknight option, try this One-Pot Creamy Garlic Parmesan Chicken Penne.
- Crowd-Pleaser: It’s sophisticated enough to serve to guests yet simple enough for a family dinner. Even picky eaters love the combination of tender meatballs and creamy pasta.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that are easy to find. The combination of herbs, lemon, and savory meat creates a truly unforgettable dish.
For the Greek Meatballs:
- Ground Lamb or Beef: Lamb offers a more traditional, robust flavor, but lean ground beef (85/15) works beautifully as well.
- Yellow Onion: Finely grated to provide moisture and flavor without chunky bits.
- Garlic: Freshly minced garlic is essential for that aromatic punch.
- Panko Breadcrumbs: These help bind the meatballs and keep them tender.
- Egg: Acts as a binder to hold everything together.
- Fresh Dill & Parsley: These fresh herbs are key to the classic Greek flavor profile.
- Dried Oregano: Adds a deep, earthy, and aromatic note.
- Salt & Black Pepper: To taste.
For the Lemon Orzo:
- Orzo Pasta: This small, rice-shaped pasta is perfect for one-pan dishes.
- Chicken Broth: Use a quality low-sodium broth as the cooking liquid for the orzo.
- Lemon: You’ll need both the zest and juice for a bright, citrusy flavor.
- Olive Oil: For searing the meatballs and sautéing.
- Feta Cheese: Crumbled for a salty, briny finish.
- Baby Spinach (Optional): A great way to add some greens; it wilts right into the sauce.
How to Make Greek Meatballs with Lemon Orzo Step-By-Step
Follow these simple steps to create a perfect one-pan meal. We’ll start by making the meatballs, then cook everything together for a seamless and delicious result.
Step 1: Prepare the Meatballs
In a large bowl, combine the ground meat, grated onion, minced garlic, Panko breadcrumbs, egg, chopped dill, parsley, oregano, salt, and pepper. Use your hands to gently mix until just combined—be careful not to overwork the mixture, as this can make the meatballs tough. Roll the mixture into 1.5-inch meatballs. You should get about 18-20 meatballs.
Step 2: Sear the Meatballs
Heat olive oil in a large, oven-safe skillet over medium-high heat. Carefully place the meatballs in the skillet in a single layer, ensuring not to overcrowd the pan (work in batches if necessary). Sear for 4-5 minutes, turning occasionally, until browned on all sides. The meatballs don’t need to be cooked through at this point. Once browned, remove them from the skillet and set them aside on a plate.
Step 3: Toast the Orzo
Reduce the heat to medium. Add the uncooked orzo to the same skillet, stirring to coat it in the leftover drippings. Toast the orzo for about 1-2 minutes until it becomes fragrant and lightly golden. This step adds a wonderful nutty flavor to the final dish.
Step 4: Cook the Orzo and Meatballs
Pour the chicken broth and lemon juice into the skillet. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan. Return the seared meatballs to the skillet, nestling them into the orzo. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the orzo is tender and has absorbed most of the liquid.
Step 5: Finish and Serve
Once the orzo is cooked, remove the skillet from the heat. If you’re using spinach, stir it in now until it wilts. Stir in the lemon zest, remaining fresh dill, and half of the crumbled feta cheese. Serve the Greek Meatballs Lemon Orzo immediately, garnished with the remaining feta and fresh parsley. For a similar flavor profile, you might also enjoy this Mediterranean Chicken Orzo recipe.
Tips for Success
A few simple tips can take your Greek meatballs and orzo from great to absolutely spectacular.
- Don’t Overmix the Meatballs: Mix the meatball ingredients until they are just combined. Overworking the meat can result in dense, tough meatballs instead of light and tender ones.
- Grate the Onion: Using a box grater for the onion ensures it melts into the meatball, providing moisture and flavor without any raw, crunchy pieces.
- Use Fresh Lemon and Herbs: The brightness of this dish comes from fresh lemon juice, zest, and herbs like dill and parsley. Dried herbs work in a pinch, but fresh is always best for the finishing touches.
- Scrape the Pan: Don’t forget to scrape the browned bits (the fond) from the bottom of the skillet when you add the chicken broth. This is where so much flavor is concentrated!
Creative Variations & Substitutions
This recipe is wonderfully versatile. Feel free to make it your own with these creative twists.
- Change the Protein: Try this recipe with ground chicken or ground pork for a lighter-tasting meatball.
- Add More Veggies: Stir in chopped sun-dried tomatoes, Kalamata olives, or artichoke hearts along with the spinach for an extra Mediterranean flair.
- Make it Creamier: For a richer sauce, stir in a splash of heavy cream or a dollop of Greek yogurt at the end. If you love creamy pasta, check out our Creamy Lemon Garlic Pasta.
- Spice it Up: Add a pinch of red pepper flakes to the meatball mixture or the sauce for a subtle touch of heat.
What to Serve with Greek Meatballs and Orzo
This one-pan dish is a complete meal on its own, but it also pairs beautifully with a few simple sides. A crisp Greek salad with cucumbers, tomatoes, and a light vinaigrette is a perfect fresh contrast. You could also serve it with warm pita bread and a side of tzatziki for dipping. For a complementary side dish, this Beet and Feta Salad is an excellent choice.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld and often taste even better the next day. To reheat, simply place the desired portion in a saucepan over medium-low heat with a splash of chicken broth or water to loosen the sauce. Heat until warmed through, stirring occasionally.
Yes, absolutely. You can prepare and roll the meatballs up to 24 hours in advance and store them in an airtight container in the refrigerator. You can also freeze the uncooked meatballs for up to 3 months. Thaw them in the fridge overnight before searing.
While orzo is ideal for its rice-like shape and ability to cook evenly in a skillet, you could substitute it with another small pasta shape like ditalini or small shells. You may need to adjust the cooking time and liquid amount accordingly.
The key to tender meatballs is to handle the meat as little as possible. Mix the ingredients until they are just combined and be gentle when rolling them. Overworking the meat develops the proteins, resulting in a tougher, denser texture.
This dish can certainly be part of a healthy diet. It’s packed with protein and fresh herbs. To make it healthier, use lean ground meat (like 90/10 beef or ground chicken), use low-sodium broth, and consider adding extra spinach for more nutrients.
Traditionally, Greek meatballs (keftedes) are made with a mix of ground beef and pork, or ground lamb. Lamb provides a distinct, rich flavor, but lean ground beef (85/15) is a fantastic and widely available alternative.
Yes, absolutely. You can prepare and roll the meatballs up to 24 hours in advance and store them in an airtight container in the refrigerator. You can also freeze the uncooked meatballs for up to 3 months. Thaw them in the fridge overnight before searing.
While orzo is ideal for its rice-like shape and ability to cook evenly in a skillet, you could substitute it with another small pasta shape like ditalini or small shells. You may need to adjust the cooking time and liquid amount accordingly.
The key to tender meatballs is to handle the meat as little as possible. Mix the ingredients until they are just combined and be gentle when rolling them. Overworking the meat develops the proteins, resulting in a tougher, denser texture.
This dish can certainly be part of a healthy diet. It’s packed with protein and fresh herbs. To make it healthier, use lean ground meat (like 90/10 beef or ground chicken), use low-sodium broth, and consider adding extra spinach for more nutrients.
Traditionally, Greek meatballs (keftedes) are made with a mix of ground beef and pork, or ground lamb. Lamb provides a distinct, rich flavor, but lean ground beef (85/15) is a fantastic and widely available alternative.
Enjoy This Zesty Mediterranean Meal!
This Greek Meatballs Lemon Orzo recipe is a true celebration of Mediterranean flavors, made simple for the modern home cook. It’s a dish you’ll find yourself making again and again. If you tried it and loved it, please leave a comment below or share it on Pinterest! Your support helps us create more delicious recipes for you.
Greek Meatballs Lemon Orzo: A Zesty One-Pan Delight
This Greek Meatballs Lemon Orzo is the perfect one-pan weeknight dinner! Juicy, herb-packed meatballs are simmered with tender orzo in a bright, zesty lemon sauce for a delicious and easy Mediterranean meal the whole family will love.
Ingredients
Equipment
Method
- In a large bowl, combine the ground meat, grated onion, minced garlic, Panko breadcrumbs, egg, chopped dill, parsley, oregano, salt, and pepper. Gently mix with your hands until just combined. Do not overwork. Roll the mixture into 1.5-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Add the meatballs and sear for 4-5 minutes, turning, until browned on all sides. Remove from the skillet and set aside.
- Reduce heat to medium. Add the uncooked orzo to the skillet and toast for 1-2 minutes, stirring, until fragrant and lightly golden.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom. Bring to a simmer. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes until the orzo is tender and has absorbed the liquid.
- Remove from heat. Stir in the lemon zest, optional spinach (until wilted), remaining fresh dill, and half of the crumbled feta. Serve immediately, garnished with remaining feta.
Notes
Tip 1: For the most tender meatballs, use a gentle hand when mixing and forming them.
Tip 2: Toasting the orzo before adding liquid enhances its flavor and gives the dish a nutty depth.
Tip 3: Use fresh lemon juice and herbs for the brightest, most authentic Mediterranean flavor.
Greek Meatballs Lemon Orzo: A Zesty One-Pan Delight
Ingredients
Equipment
Method
- In a large bowl, combine the ground meat, grated onion, minced garlic, Panko breadcrumbs, egg, chopped dill, parsley, oregano, salt, and pepper. Gently mix with your hands until just combined. Do not overwork. Roll the mixture into 1.5-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Add the meatballs and sear for 4-5 minutes, turning, until browned on all sides. Remove from the skillet and set aside.
- Reduce heat to medium. Add the uncooked orzo to the skillet and toast for 1-2 minutes, stirring, until fragrant and lightly golden.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom. Bring to a simmer. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes until the orzo is tender and has absorbed the liquid.
- Remove from heat. Stir in the lemon zest, optional spinach (until wilted), remaining fresh dill, and half of the crumbled feta. Serve immediately, garnished with remaining feta.
Notes
Tip 2: Toasting the orzo before adding liquid enhances its flavor and gives the dish a nutty depth.
Tip 3: Use fresh lemon juice and herbs for the brightest, most authentic Mediterranean flavor.
