One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta

By Tieghan Gerard · halfbakedharvest.com

Serves 6

35 min

Greek-spiced chicken meatballs seared and simmered with lemon butter orzo, topped with whipped feta and sun-dried tomato vinaigrette.

1 pound / 450 g ground chicken	Mix & roll meatballs	Sear meatballs in oil, 8–10 min; remove		Return meatballs & lemon; warm through	Plate feta, vinaigrette, orzo, meatballs & greens
1 small shallot, finely chopped
1 clove garlic, minced (for meatballs)
1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
1 teaspoon smoked paprika
kosher salt and black pepper
1 pinch crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1 lemon, sliced	Sear lemon slices, 1 min per side; remove
2 tablespoons salted butter	Toast orzo with butter & garlic, 2–3 min	Add water & lemon juice; simmer 7–8 min	Stir in olives & dill
1 clove garlic, minced (for orzo)
1 cup / 200 g dry orzo pasta
2 1/2 cups / 600 ml water
2–3 tablespoons lemon juice
1/2 cup / 120 g pitted green olives
2 tablespoons chopped fresh dill, plus more for serving
1/4 cup / 60 ml reserved sun-dried tomato oil	Whisk vinaigrette; stir in tomatoes
1/2 cup / 100 g oil-packed sun-dried tomatoes, chopped
2 tablespoons balsamic vinegar
8 ounces / 225 g feta cheese	Pulse feta, yogurt & oil until smooth
1/4 cup / 60 ml plain Greek yogurt
2 tablespoons extra-virgin olive oil (for whipped feta)
arugula and fresh herbs, for serving

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