Description
Dive into the heart of Mediterranean cuisine with this Greek Meatballs and Orzo Skillet, a dish that marries the rustic charm of Greek cooking with the simple elegance of fresh ingredients. Each meatball is a tender morsel of flavor, enhanced with herbs, spices, and the tangy touch of lemon, perfectly complemented by the creamy orzo, rich with the flavors of garlic, feta, and olives. This skillet is not just a meal; it’s a journey to the shores of the Mediterranean, offering a taste of its vibrant culture and timeless culinary traditions.
Ingredients
For the Meatballs:
1 1/2 tablespoons olive oil
1 pound ground turkey or chicken
1/3 cup panko breadcrumbs
1/4 cup chopped fresh leaf parsley
3 tablespoons grated onion
1 clove garlic, grated or minced
Zest of a lemon
2 tablespoons fresh lemon juice
1 egg
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt and fresh ground black pepper, to taste
2 ounces feta cheese, crumbled
For the Orzo:
2 teaspoons olive oil
1 clove garlic, grated or minced
1 cup uncooked orzo
2 1/2 cups Pacific Foods Organic Low Sodium Chicken Broth
Kosher salt and fresh ground black pepper, to taste
1/2 cup diced roasted red peppers
2 tablespoons fresh lemon juice
1/4 cup chopped kalamata olives
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh flat leaf parsley
Extra feta cheese for garnish
Instructions
Combine all meatball ingredients in a bowl. Mix gently with your hands. Shape into balls using oiled hands.
In a hot skillet with olive oil, brown the meatballs for 8-10 minutes. Remove and cover to keep warm.
In the same skillet, toast orzo with garlic in olive oil. Add chicken broth, roasted red peppers, and lemon juice. Cook until orzo is tender.
Stir in kalamata olives and herbs. Top with meatballs, sprinkle with feta and extra herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes