Greek Meatball Skillet (Print Version)
# Ingredients:
01 -
1 pound ground chicken.
02 -
1 small shallot, finely chopped.
03 -
2 cloves garlic, minced or grated.
04 -
1 tablespoon chopped fresh oregano (or 2 teaspoons dried).
05 -
1 teaspoon smoked paprika.
06 -
Kosher salt and black pepper.
07 -
1 pinch crushed red pepper flakes.
08 -
2 tablespoons extra-virgin olive oil.
09 -
1 lemon, sliced, plus 3-4 tbs lemon juice.
10 -
2 tablespoons salted butter.
11 -
1 cup dry orzo pasta.
12 -
½ cup pitted green olives.
13 -
2 tablespoons chopped fresh dill, plus more for serving.
14 -
½ cup oil packed sun-dried tomatoes, chopped.
15 -
2 tablespoons balsamic vinegar.
16 -
8 ounces feta cheese.
17 -
¼ cup plain greek yogurt.
18 -
Arugula and fresh herbs, for serving.
# Instructions:
01 -
Mix chicken, shallot, garlic, oregano, paprika, red pepper, salt and pepper. Form into tablespoon-sized balls (14-15 meatballs).
02 -
Heat oil in large skillet over medium-high heat. Sear meatballs until crisp and cooked through, 8-10 minutes. Remove to plate.
03 -
Add butter and lemon slices to skillet. Sear until golden, about 1 minute per side. Remove to plate.
04 -
Add garlic and orzo to skillet, toast 2-3 minutes. Add water and lemon juice, cook until al dente, 7-8 minutes. Add olives, dill, and return meatballs.
05 -
Whisk sun-dried tomato oil, lemon juice, and balsamic. Stir in tomatoes, dill, seasonings.
06 -
Blend feta, yogurt, and olive oil in food processor until smooth.
07 -
Spread whipped feta on plates, top with orzo, meatballs, lemons. Drizzle with vinaigrette and garnish with greens and herbs.
# Notes:
01 -
Whipped feta can be made ahead and stored for 3 days.
02 -
Complete one-pan meal perfect for weeknight dinners.