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An extreme close-up of herby Greek meatballs served over a bed of creamy lemon orzo, highlighting the texture of the pasta and fresh herbs.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Greek Meatballs
  • 1 lb ground lamb or lean ground beef
  • 1/2 cup yellow onion finely grated
  • 3 cloves garlic minced
  • 1/2 cup Panko breadcrumbs
  • 1 large egg lightly beaten
  • 2 tbsp fresh dill chopped, plus more for garnish
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Lemon Orzo
  • 2 tbsp olive oil
  • 1.5 cups orzo pasta uncooked
  • 4 cups low-sodium chicken broth
  • 1 large lemon zest and juice
  • 2 cups baby spinach optional
  • 1/2 cup crumbled feta cheese plus more for serving

Equipment

  • 1 Large Skillet Oven-safe if you plan to finish in the oven.
  • 1 Mixing Bowl
  • 1 Box grater

Method
 

  1. 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.
  2. 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.
  3. Reduce heat to medium. Add the uncooked orzo to the skillet and toast for 1-2 minutes, stirring, until fragrant and lightly golden.
  4. 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.
  5. 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.