One skillet meatballs with orzo and Greek-style feta pesto. A perfect weeknight dinner… easy, hearty, and delicious with a tempting garlic aroma. Pan-seared beef meatballs, cooked together with orzo pasta for a complete dinner made in just one skillet. Swirled with creamy, salty feta pesto. 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 walk you through making this Greek-style pesto with Orzo and Meatballs, step by step in this video.
RECIPE NOTES
– you can make this dish meat-free
– swap the beef for shrimp or grilled fish
– as for the meat, you may also use ground chicken or a mix of beef and pork
Other delicious recipes to try:
Baked Meatballs with Orzo in Roasted Pepper Sauce
One Skillet Parmesan Chicken and Orzo
Creamy Beef Bolognese with Roasted Peppers
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You need
- 200 g (7 oz) orzo
- 750 ml (3 cups) chicken broth
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 3 tbsp olive oil
- 30 g (2 tbsp) unsalted butter
- 50 g (1.7 oz) crumbled feta, for serving
- 2 tbsp chopped green olives, for serving
- 3 tbsp toasted pine nuts, for serving
- red pepper flakes, for serving
meatballs
- 500 g (1.1 lb) ground beef
- 1 egg
- 3 tbsp breadcrumbs
- 2 tbsp milk
- 1 tsp each: dried sage, dried oregano, garlic powder, salt, black pepper
Greek-style pesto
- 40 g (2 cups) fresh basil
- 60 g (2.1 oz) green olives
- 150 g (5.2 oz) crumbled feta
- 20 g (0.7 oz) toasted pine nuts
- 1/2 cup olive oil
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/2 tsp black pepper
How to
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.
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. Stir in the feta pesto 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!
Let me walk you through making this Greek-style pesto with Orzo and Meatballs, step by step in this video.
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