Greek Meatballs and Lemon Orzo Skillet
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. This 30 minute meal is flavorful and easy!
Servings: 4 Servings
Calories: 561kcal
Ingredients
- 1 lb ground beef
- ¼ cup panko breadcrumbs
- 2 tsp salt free greek seasoning
- 1 clove garlic minced
- 1 egg
- ¼ tsp pepper
- 1 Tablespoon olive oil
- 1 ¼ cup orzo pasta
- 2 cups unsalted chicken broth
- 1 medium zucchini quartered and sliced
- ½ cup cherry tomatoes quartered
- 1 Tablespoon lemon juice
- ¼ cup fresh dill chopped
Instructions
- Preheat the oven to 350F.
- 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.
- Form the meat mixture into balls using about 2 Tablespoons of meat mixture for each meatball.
- Heat a large cast iron skillet over medium-high heat with 1 Tablespoon olive oil.
- 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.
- Turn off the heat on the stovetop.
- Add in the orzo and chicken broth to the skillet. Give it a slight, careful stir to make sure the orzo is evenly distributed.
- Cover with a lid or foil and place in the oven to bake for 10 minutes.
- Stir in the diced zucchini, recover with lid, and bake for an additional 5 minutes.
- Remove from oven and stir in the sliced cherry tomatoes, lemon juice and fresh dill.
- Enjoy!
Nutrition
Serving: 1g | Calories: 561kcal | Carbohydrates: 43g | Protein: 31g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 166mg | Potassium: 740mg | Fiber: 3g | Sugar: 4g | Vitamin A: 502IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 4mg
