
Greek Meatballs and Lemon Butter Orzo
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dinner
stove
pasta
chicken
lemon
We have really liked this recipe from Half Baked Harvest but wanted some more meat so we’ve adjusted the proportions.
Ingredients Note: If using fresh oregano, double the amount. Also, the ingredients list is auto-generated and doesn’t merge ingredients that are used multiple times so read the whole list.
Summary
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Servings: 6
Ingredients
- 1.5 lb chicken
- 2 shallot
- 2 cloves garlic
- 1 tbsp dried oregano
- 1 tsp paprika
- 1 pinch red pepper
- 1 pinch salt
- 1 pinch black pepper
- 2 tbsp oil
- 2 tbsp butter
- 1 sliced lemon
- 1 clove garlic
- 1 cup orzo
- 2 1/2 cup water
- 1-2 tbsp lemon juice lemon
- 2 shredded zucchini
- 2 tbsp dill
- 2 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 1/2 cup oil and chopped sun-dried tomatoes
- 1 tbsp dill
- 8 oz feta
- arugula or a side salad
Directions
- Add the chicken, shallot, 2 cloves of garlic, oregano, paprika, and a pinch of red pepper, salt, and black pepper to a bowl.
- Mix until it starts to combine. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make about 20-25 meatballs).
- Heat a large skillet or dutch oven over medium-high heat and add 2 tablespoons oil.
- When the oil is hot, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Be careful not to crowd the meatballs, so do two batches if necessary.
- Once the meatballs are cooked, transfer them to a plate. If the pan is dirty give it a quick rinse with hot water.
- To the same skillet, add the butter and lemon slices, searing 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 lemon juice lemon.
- Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes.
- Stir in the zucchini and dill. Slide the meatballs back into the skillet and cook until warmed through.
- 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.
- To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy.
- To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs. Can add arugula or a side salad.
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