One Pot Greek Meatballs and Orzo

5 from 2 votes

Made entirely in one pot, these Greek meatballs and orzo are packed with incredible Greek flavors and ready in under an hour!

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 447kcal

In a large bowl, combine ground chicken, breadcrumbs, salt, pepper, oregano, parsley, garlic, and egg. Scoop mixture into 1-in meatballs and place on a baking sheet.
In a large nonstick skillet over medium-high heat, heat olive oil and swirl pan to evenly coat. Add meatballs to pan and sear on all sides, turning occasionally with a tongs until meatballs are golden brown.
Reduce heat to medium and continue cooking meatballs, turning occasionally until they register 165F. Transfer to a clean plate and keep warm.

Add olive oil to same pan and heat over medium-high heat. Add shallot and saute 2-3 minutes until tender. Add garlic and orzo and cook an additional 1-2 minutes until orzo is slightly toasted.
Pour chicken broth into skillet and bring to a simmer over medium-high heat. Reduce heat to medium and simmer orzo 10-12 minutes stirring occasionally until orzo is tender and most of liquid is evaporated.
Fold lemon juice, zest, oregano, parsley, roasted red peppers, olives (if using), and feta into orzo and cook an extra few minutes until heated through.
Remove orzo from heat and arrange meatballs on top. Garnish with additional feta and fresh herbs if desired. Serve meatballs and orzo warm and enjoy!

Storing Instructions

Store meatballs and orzo in refrigerator up to 6 days.