Meatballs with orzo and feta pesto. A perfect weeknight dinner… easy, hearty, and delicious. Pan-seared beef meatballs, cooked together with orzo pasta for a complete dinner made in one skillet. Swirled with Greek-style feta pesto!
Why You’ll Love This Recipe
The bright flavors of olives and punchy feta make an irresistible companion to the meatballs. Truly one of those dinners that everyone at the table will love. Great for a weeknight, but fancy and unique enough to serve at a dinner party.
The Greek-style pesto takes this dish to the next level. The setup for the pesto is simple, but the resulting flavor could not be more vibrant. We simply mix feta with basil, pine nuts and green olives.
When the orzo is ready and the meatballs are cooked, we stir in the pesto and let the feta melt and join forces with the orzo to make one heck of a flavorful sauce. Serve with a side salad and prepare yourself to get blown away.
Let me guide you through the recipe with this step-by-step VIDEO.
Recipe Notes
- Meatless Option: To create a vegetarian version of this dish, omit the meatballs altogether and focus on the orzo with pesto. You can add roasted vegetables like cherry tomatoes, zucchini, and bell peppers for extra flavor and texture.
- Seafood Variation: Instead of using ground beef, consider using shrimp or grilled fish as your protein source. Prepare the orzo and feta pesto as directed and simply top the dish with your cooked seafood of choice. This will give it a delightful seafood twist.
- Ground Meat Twist: Swap out the ground beef for ground chicken, or a mixture of ground beef and pork.
Storage Instructions
- Refrigerator:
- Allow the dish to cool to room temperature.
- Transfer any leftovers to an airtight container or cover the original pot with a tight-fitting lid.
- Store the dish in the refrigerator for up to 3 days.
- When ready to reheat, gently warm it on the stovetop or in the microwave until heated through. You may need to add a splash of water or broth to restore the desired consistency.
- Freezer: This dish does not freeze well due to the feta cheese, which may change in texture when thawed. It is best enjoyed fresh or stored in the refrigerator.
Try These Next
- Baked Meatballs with Orzo in Roasted Pepper Sauce
- One Skillet Parmesan Chicken and Orzo
- Creamy Beef Bolognese with Roasted Peppers
Cooking Video: How to make one skillet meatballs and orzo
One Skillet Meatballs with Orzo and Feta Pesto
Ingredients
- 7 ounces orzo
- 3 cups low sodium chicken broth
- 4 garlic cloves - minced
- 1 small onion - finely chopped
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 2 ounces crumbled feta - for serving
- 2 tbsp chopped green olives - for serving
- 3 tbsp toasted pine nuts - for serving
- red pepper flakes - for serving
Meatballs
- 1.1 pounds ground beef
- 1 egg
- 3 tbsp breadcrumbs
- 2 tbsp milk
- 1 tsp dried sage
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
Greek-Style Pesto
- 1.5 ounces fresh basil
- 2 ounces green olives
- 5.5 ounces crumbled feta
- 2 tbsp roasted pine nuts
- ½ cup olive oil
- 1 tbsp lemon juice
- ¼ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes. Add ground beef, egg and seasoning. Mix just until combined, using your hands. Roll the meat into 2 tablespoon-size balls.
- In a large non-stick skillet, heat the butter and 1 tbsp olive oil over medium heat. Add the meatballs and brown on all sides, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.
- In the same skillet, heat 2 tbsp oil over low heat. Add onion and garlic, cook for 2-3 minutes until soft. Add orzo and cook for 1 minute. Pour the chicken broth. Bring to a boil over high heat and cook, stirring often, about 12 minutes.
- In the meantime, make the pesto. Place feta, pine nuts, green olives, olive oil, lemon juice, salt and pepper in your food processor. Pulse until just combined. Add basil and process very briefly, just until combined.
- Add feta pesto to orzo and slide the meatballs back into the skillet. Cook until warmed through.
- Serve orzo topped with meatballs, pine nuts, chopped olives and crumbled feta. Sprinkle some red pepper flakes. Enjoy!
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