One-Pot Greek Meatballs and Orzo Dinner Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, and ricotta is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is usually cheaper.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber, and crushed crackers can be a budget-friendly substitute.

Start by adding all your ingredients into a bowl.

Mix the ingredients with your hands to keep the meatballs light and not too compact.

Heat a little bit of olive oil in a non-stick skillet over medium-high heat.

Add the meatballs to the skillet and brown them on all sides for a few minutes.

Remove the browned meatballs from the pan and set them aside.

Clean out the skillet, removing any drippings if desired.

Add a little more olive oil to the pan and then add the orzo, onions, and bell peppers.

Toast the orzo for a few minutes until slightly golden.

Pour in the chicken broth and lemon juice, and let it cook for about 5 minutes.

Add the zucchini to the orzo after 5 minutes to prevent it from getting too soft, and cook for another 5 minutes until the orzo is tender.

Add the kalamata olives to the dish, noting that they are salty and to avoid oversalting the dish.

Return the meatballs to the pan and mix everything together if desired, or leave them separated for presentation.

Top with chopped parsley, crumbled feta, and lemon wedges for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens