Greek Meatballs & Lemon Orzo Skillet

the gingered whisk

This easy greek meatball skillet with lemon orzo is a great family friendly weeknight meal. Greek spiced beef meatballs are cooked with orzo, diced zucchini and tomatoes and sprinkled with fresh dill and fresh lemon juice.

- The Gingered Whisk

Key Ingredient

Greek Seasoning

– 1 lb ground beef – 1/4 cup panko breadcrumbs – 2 tsp salt free greek seasoning – 1 clove garlic, minced – 1 egg – 1/4 tsp pepper – 1 Tablespoon olive oil – 1 1/4 cup orzo pasta – 2 cups unsalted chicken broth – 1 medium zucchini, quartered and sliced – 1/2 cup cherry tomatoes, quartered – 1 Tablespoon lemon juice – 1/4 cup fresh dill, chopped

Ingredients

Greek Meatballs and Lemon Orzo Skillet

Yield

4 Servings

Prep Time

5 Minutes

Total Time

30  Minutes

1. Preheat the oven to 350F.

Instructions:

2. In a large bowl mix together the ground beef, panko breadcrumbs, greek seasoning, garlic, egg and pepper. Mix until just combined, but do not overmix.

Instructions:

3. Form the meat mixture into balls using about 2 Tablespoons of meat mixture for each meatball.

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4. Heat a large cast iron skillet over medium-high heat with 1 Tablespoon olive oil.

Instructions:

5. Place the meatbals into the skillet in an even layer with some space in between. Cook the meatballs for 3-4 minutes per side, until nice and browned all over. If you need to, cook the meatballs in two batches.

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6. Turn off the heat on the stovetop.

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7. Add in the orzo and chicken broth to the skillet. Give it a slight, careful stir to make sure the orzo is evenly distributed.

Instructions:

8. Cover with a lid or foil and place in the oven to bake for 10 minutes.

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9. Stir in the diced zucchini, recover with lid, and bake for an additional 5 minutes.

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10. Remove from oven and stir in the sliced cherry tomatoes, lemon juice and fresh dill.

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Enjoy!

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