One Skillet Greek Meatballs with Lemon Butter Orzo and Whipped Feta

Written by on in Chicken, Easy & Quick Meals, Healthy-ish

Thank you Tieghan Gerard for this incredible recipe!!! You can find it at the link below, her instagram, or below.
This recipe is from the Half Baked Harvest Blog.

Ingredients:

  • 1 pound ground chicken
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced or grated
  • 1 Tablespoon chopped fresh oregano (or 2 teaspoons dried)
  • 1 teaspoon smoked paprika
  • kosher salt and black pepper
  • 1 pinch crushed red pepper flakes
  • 2 Tablespoons extra-virgin olive oil
  • 1 lemon, sliced, plus 3-4 tbs lemon juice 
  • 2 Tablespoons salted butter
  • 1 cup dry orzo pasta
  • 1/2 cup pitted green olives (optional)
  • 2 Tablespoons chopped fresh dill, plus more for serving
  • 1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil
  • 2 Tablespoons balsamic vinegar
  • Arugula and fresh herbs, for serving
  • WHIPPED FETA
    • 8 ounces feta cheese
    • 1/4 cup plain greek yogurt
    • 2 Tablespoons extra virgin olive oil

Preparation:

  1. Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).
  2. ​Heat a large skillet or dutch oven over medium-high heat and add 2 Tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.
  3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 Tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through. 
  4. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 Tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 Tablespoon dill, and season with salt, pepper, and red pepper flakes. 
  5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 
  6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs. Sprinkle on some greens and herbs. Enjoy!