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This recipe brings together all my favorite Greek flavors in one amazing dish. Tender chicken meatballs nestle into creamy orzo pasta while tangy whipped feta adds the perfect finishing touch. Its become my go to when I want to impress guests without spending hours in the kitchen. The best part? Everything comes together in just one pan.
What Makes This Recipe Special
I love how this meal gives you everything you need in one skillet. The Greek flavors remind me of summer vacations by the Mediterranean. Its quick enough for weeknight cooking but fancy enough for company. The colors look beautiful on the plate and those different textures keep every bite interesting.
Everything You Need
- Ground Chicken: 500 g (1 lb) of fresh ground chicken, seasoned with fresh oregano, smoked paprika, and finely minced garlic for authentic Greek flavors.
- Shallots: 1 finely diced shallot for subtle sweetness.
- Orzo Pasta: 300 g (10 oz) of dry orzo pasta, cooked al dente for a tender, buttery texture.
- Butter: 2 tablespoons for caramelizing lemon slices and enriching the orzo.
- Lemon Slices: Fresh lemon slices to caramelize for a zesty, aromatic touch.
- Sun-Dried Tomatoes: 3 tablespoons, finely chopped, along with olive oil from the jar for the vinaigrette.
- Feta Cheese: 150 g (5 oz) of creamy feta, whipped with olive oil for the perfect tangy base.
- Fresh Dill: A handful of chopped dill for garnish and freshness.
- Green Olives: 1/2 cup of pitted green olives, sliced for a salty accent.
- Balsamic Vinegar: 1 tablespoon for the vinaigrette, adding a slight tang to balance the flavors.
Lets Get Cooking
- Prepare the Meatballs
- Mix ground chicken, shallots, garlic, oregano, and smoked paprika. Form into small, even-sized balls. Heat a skillet over medium-high heat, add olive oil, and cook the meatballs until golden and fully cooked (about 8-10 minutes). Remove and set aside.
- Cook the Orzo
- Add butter and lemon slices to the skillet, allowing them to caramelize for 2 minutes. Stir in garlic and dry orzo, cooking until lightly golden. Add 2 cups (500 ml) of water, cover, and simmer until the orzo is al dente.
- Prepare the Whipped Feta
- Blend feta with 2 tablespoons of olive oil in a food processor until smooth and creamy. Spread onto a serving platter as the base for the dish.
- Make the Vinaigrette
- Combine chopped sun-dried tomatoes, balsamic vinegar, olive oil, and a squeeze of lemon juice. Stir well to blend flavors.
- Assemble and Serve
- Stir green olives and dill into the orzo, return meatballs to the skillet, and toss gently. Layer over the whipped feta and drizzle with the vinaigrette. Serve immediately with pita or naan bread.
My Kitchen Secrets
Fresh oregano makes such a difference in this dish. Look for good quality feta it really shines here. Watch your orzo carefully you want it tender but not mushy. Get those meatballs nicely browned it adds wonderful flavor. Serve right away while everything is warm and creamy.
Perfect Pairings
We love this with a simple arugula salad on the side. Warm pita bread is perfect for scooping up all that creamy feta. Pour some crisp white wine or make lemony sparkling water for a refreshing drink.
Mix It Up
Sometimes I use ground turkey or beef instead of chicken. Adding handfuls of baby spinach or some roasted red peppers makes it even more colorful and nutritious. The recipe is so flexible just use what you love.
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Why This Recipe Works
Everything comes together beautifully in this dish. The creamy feta base with those flavorful meatballs and buttery orzo create the perfect bite. Using just one pan means easier cleanup which is always a win in my kitchen.
Saving Leftovers
If you have any left keep it in the fridge for up to 3 days. Warm it gently in a pan with a splash of water to keep everything moist. Skip the microwave for the whipped feta it can get a bit separated.
Prep Ahead Tips
Make your meatballs and whipped feta a day early if you like. Store them separately in the fridge. Cook fresh orzo just before serving for the best texture. Everything comes together quickly when youre ready to eat.
Dinner Party Star
This dish always wows my guests. I arrange everything on a big platter letting the colors shine. A sprinkle of fresh herbs and some lemon wedges make it look even more inviting.
Lighter Version
Try olive oil instead of butter for a lighter dish. Whole wheat orzo adds nice fiber and I often toss in extra vegetables like zucchini or cherry tomatoes. Still delicious but a bit more nutritious.
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Frequently Asked Questions
- → Can I make the meatballs ahead of time?
- Yes, you can form and cook the meatballs ahead of time. Store them in the fridge for up to 2 days and reheat when making the orzo.
- → Can I use ground turkey instead of chicken?
- Ground turkey works perfectly as a substitute for chicken in this recipe. Just make sure to cook them to the same internal temperature.
- → How long does whipped feta last?
- The whipped feta can be stored in an airtight container in the fridge for up to 3 days. Let it come to room temperature before serving.
- → What can I substitute for orzo?
- Small pasta like pearl couscous or small shell pasta work well. You may need to adjust cooking time according to package instructions.
- → Can I skip the whipped feta?
- While the whipped feta adds creaminess and tang, you can serve the dish without it. Try crumbling regular feta on top instead.