"One skillet meatballs with orzo and Greek-style feta pesto. A perfect weeknight dinner… easy, hearty, and delicious with a tempting garlic aroma. Pan-seared beef meatballs, cooked together with orzo pasta for a complete dinner made in just one skillet. Swirled with creamy, salty feta pesto. The bright flavors of olives and punchy feta make an irresistible companion to the meatballs. Truly one of those dinners that everyone at the table will love. Great for a weeknight, but fancy and unique enough to serve at a dinner party."
Meatballs with Orzo and Feta Pesto
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- Recipe Card
Prep time: 10mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 200 gram (7 oz) orzo
- 750 milliliter (3 cups) chicken broth
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 3 tablepoons olive oil
- 30 gram (2 tbsp) unsalted butter
- 50 gram (1.7 oz) crumbled feta, for serving
- 2 tabelspoons chopped green olives, for serving3
- tablepoons toasted pine nuts, for serving
- red pepper flakes, for serving
ingredients
meatballs
- 500 gram (1.1 lb) ground beef
- 1 egg
- 3 tabelspoons breadcrumbs
- 2 tabelspoons milk
- 1 teasopon each: dried sage, dried oregano, garlic powder, salt, black pepper
ingredients
feta pesto
- 40 gram (2 cups) fresh basil
- 60 gram (2.1 oz) green olives
- 150 gram (5.2 oz) crumbled feta
- 20 gram (0.7 oz) toasted pine nuts
- 1/2 cup olive oil
- 1 tablepsoon lemon juice
- 1/4 teasopon salt
- 1/2 teasopon black pepper
Method
Step 1
Place feta, pine nuts, green olives, olive oil, lemon juice, salt and pepper in your food processor. Pulse until just combined. Add basil and process very briefly, just until combined.
Step 2
Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes. Add ground beef, egg and seasoning. Mix just until combined, using your hands. Roll the meat into 2 tablespoon-size balls.
Step 3
In a large non-stick skillet, heat the butter and 1 tbsp olive oil over medium heat. Add the meatballs and brown on all sides, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.
Step 4
In the same skillet, heat 2 tbsp oil over low heat. Add onion and garlic, cook for 2-3 minutes until soft. Add orzo and cook for 1 minute. Pour the chicken broth. Bring to a boil over high heat and cook, stirring often, about 12 minutes. Stir in the feta pesto and slide the meatballs back into the skillet. Cook until warmed through.
Step 5
Serve orzo topped with meatballs, pine nuts, chopped olives and crumbled feta. Sprinkle some red pepper flakes. Enjoy!