I don’t know about you, but I love a good one-pot meal. If you’re a mama reading this, I’m willing to bet you’re with me, on this one. I first created these a few months back and they were a resounding hit from my whole family. The best part? They come together super easily so they’re great for a weeknight meal. If you love fresh mediterranean flavors, this one pot greek meatballs with orzo is for you. Enjoy!

Chef’s Note: You’ll need a high-sided saute pan (saucier or cast iron) for this recipe. If you don’t have one, feel free to bake the meatballs at 375 while the orzo cooks. It will come together in the same amount of time.

One Pot Greek Meatballs + Orzo

Meatballs:
1 lb ground chicken or turkey
2 tbsp (fresh squeezed) lemon juice
1 egg, whisked
1/2 cup panko breadcrumbs or almond flour
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp sea salt
pinch black pepper

Orzo:
2 cups orzo
4 cups broth or water
hefty pinch sea salt (if broth is not seasoned)
2 cups baby spinach, lightly chopped
1/4 cup feta (set aside)

1. To make the meatballs: Combine all ingredients well. Mixture will be sticky. Using damp hands, divide into balls and set aside.

2. In a high-bottomed saute pan, combine orzo, broth and sea salt. Mix well. Place meatballs on top of orzo. Bring to a rolling simmer. Cover and reduce to a simmer. Cook for 15 minutes, until most liquid is absorbed and meatballs are cooked through.

3. Stir spinach into orzo. Cover and cook another 2 minutes to wilt. Top with feta and serve.

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