and Lemon Butter Orzo with Whipped Feta Recipe
If you’re craving something bold, tangy, and downright swoon-worthy, look no further than and Lemon Butter Orzo with Whipped Feta. This dish is a Greek-inspired feast with juicy ground chicken meatballs, silky lemon butter orzo, and a swoosh of airy, whipped feta—the kind of meal that feels as though it popped straight off a sunny Mediterranean table. It’s comfort food with a burst of color, the crunch of golden seared lemons, and the kind of flavor-packed elements that will have your guests sneaking back to the kitchen for seconds.
Ingredients You’ll Need
This and Lemon Butter Orzo with Whipped Feta comes together with an impressively short but powerful ingredient list. Each element is thoughtfully chosen to bring its own twist: herby meatballs, vibrant lemon, and a creamy feta bed. Here’s exactly what you’ll need and why it matters:
- Ground chicken: Lean, tender, and perfect for soaking up the bold Greek spices in these meatballs.
- Shallot: Adds a gentle sweetness and subtle depth compared to regular onions.
- Garlic: A Mediterranean must-have; it brings warmth and aroma to both the meatballs and orzo.
- Fresh oregano: Earthy and fragrant, oregano is vital for that unmistakable Greek taste—dried works in a pinch.
- Smoked paprika: Gives the meatballs a gorgeous color and smoky undertone.
- Kosher salt and black pepper: Because seasoning properly at every step is key for layers of flavor.
- Crushed red pepper flakes: For a gentle heat that keeps things lively, not fiery.
- Extra-virgin olive oil: Used for searing, vinaigrette, and whipped feta—a heart-healthy flavor booster.
- Lemon: Both juice and slices bring zesty, sunny sharpness to cut through the richness.
- Salted butter: Melted with lemon to create that glossy, irresistible orzo.
- Orzo pasta: This rice-shaped pasta cooks quickly and soaks up every bit of lemony butter.
- Green olives: Briny and punchy, they add bright Mediterranean flavor and a pop of color.
- Fresh dill: This fresh herb ties everything together with grassy, vibrant notes.
- Sun-dried tomatoes (and reserved oil): Chewy, tangy, and a little sweet—plus their oil adds serious flavor to the vinaigrette.
- Balsamic vinegar: Adds depth and a tiny hint of sweetness to the dressing.
- Arugula and fresh herbs: A peppery, fresh finishing touch for serving.
- Feta cheese: Sharp, creamy, and the dreamy base for whipped feta.
- Plain Greek yogurt: Lightens up the feta and makes it cloud-like and spreadable.
How to Make and Lemon Butter Orzo with Whipped Feta
Step 1: Make the Greek Chicken Meatballs
In a large bowl, gently mix together ground chicken, finely chopped shallot, minced garlic, oregano, paprika, crushed red pepper flakes, salt, and black pepper. Use your hands to form them into tablespoon-sized meatballs—trust me, a touch of oil on your hands makes this step a breeze and gives you perfectly round balls. You should get 14-15 in total, ideal for sharing or next-day lunchboxes.
Step 2: Sear the Meatballs
Heat a large skillet or Dutch oven over medium-high heat, then swirl in olive oil until shimmering. Sear the meatballs in batches if needed so you don’t overcrowd the pan. Cook them, turning occasionally, until they’re deeply golden and cooked through—about 8 to 10 minutes. Once crisp, move them to a plate and let them rest while you move to that irresistibly lemony orzo.
Step 3: Toast the Orzo and Sear Lemons
In the same skillet, melt butter and add your lemon slices, letting them caramelize for about a minute per side. Once they’re slightly charred and fragrant, remove them. To the remaining butter, add minced garlic and dry orzo, toasting gently until you smell that nutty aroma (2 to 3 minutes)—this brings big flavor to your and Lemon Butter Orzo with Whipped Feta.
Step 4: Simmer the Lemony Orzo
Pour in water and a generous squeeze or two of fresh lemon juice. Bring to a lively boil, and then cook, stirring often so the orzo is tender but not mushy (about 7 to 8 minutes). Toss in your olives and a handful of dill—those pops of brine and fresh herbal flavor make every bite sing. Return the meatballs to the pan, nestling them into the orzo to finish warming through.
Step 5: Mix Up the Sun-Dried Tomato Vinaigrette
Meanwhile, prep a sun-dried tomato vinaigrette by whisking together reserved sun-dried tomato oil, fresh lemon juice, and balsamic vinegar. Stir in chopped sun-dried tomatoes and a sprinkle of fresh dill, seasoning with salt, pepper, and a pinch more red pepper flakes for an extra kick. This vinaigrette is the tangy magic that ties your and Lemon Butter Orzo with Whipped Feta together.
Step 6: Whip Up the Feta
In a food processor, blend together feta cheese, Greek yogurt, and a drizzle of olive oil until smooth and creamy. The goal? An ethereally light, velvety bed for your meatballs and orzo. Whipped feta can be made ahead—just cover and chill until ready to serve!
Step 7: Plate and Serve
To serve, spread a generous spoonful of whipped feta onto each plate. Drizzle with your sun-dried tomato vinaigrette, then pile on the warm orzo, golden lemon slices, and juicy meatballs. Finish with a tumble of arugula and fresh herbs—the grand finale for this stunning and Lemon Butter Orzo with Whipped Feta.
How to Serve and Lemon Butter Orzo with Whipped Feta
Garnishes
A flourish of garnishes turns and Lemon Butter Orzo with Whipped Feta from weeknight dinner to showstopper. Try extra fresh dill, a handful of peppery arugula, and maybe a crumble of feta or a drizzle of the vinaigrette over the top. Don’t underestimate the fragrant punch a few torn mint or basil leaves will add!
Side Dishes
Because this dish is packed with flavor, light sides work well. Consider a crisp cucumber salad with fresh herbs, rosemary-roasted potatoes for extra heartiness, or grilled asparagus. Warm pita wedges are also a hit for scooping up whipped feta and orzo—pure comfort!
Creative Ways to Present
For family style, serve right from the skillet, letting everyone dig in. For a dinner party, layer the whipped feta, orzo, and meatballs in wide shallow bowls for a bistro-style look. Tiny appetizer portions on crostini, topped with a mini meatball and a swipe of feta, make an irresistible party bite and a creative spin on and Lemon Butter Orzo with Whipped Feta.
Make Ahead and Storage
Storing Leftovers
Leftover and Lemon Butter Orzo with Whipped Feta can be stored in airtight containers in the fridge for up to 3 days. Keep the whipped feta separate from the orzo and meatballs if you can—it stays extra fluffy this way, and everything reheats more evenly.
Freezing
The meatballs freeze beautifully once cooked. Lay them in a single layer on a baking sheet to freeze, then transfer to a freezer bag for up to 2 months. The orzo doesn’t freeze quite as well, but if you do freeze it, expect a slightly softer texture when reheated. Whipped feta is best enjoyed fresh or from the fridge—not the freezer.
Reheating
To reheat, gently warm the orzo and meatballs together in a skillet with a splash of water or broth to loosen things up. Microwaving works in a pinch, but the texture is best from the stovetop. Serve cold or at room temp for the whipped feta—it tastes even better spread cool beneath the warm orzo and juicy meatballs.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a perfect swap here. Just choose one with a bit of fat or add a drizzle of olive oil to keep the meatballs juicy and flavorful.
Is there a dairy-free option for the whipped feta?
If you need a dairy-free option, try a plant-based feta alternative and use a non-dairy yogurt. The flavor will be different, but you’ll still get that creamy element to pair with your orzo and meatballs.
What’s the best way to toast orzo?
Toasting orzo is simple: sauté it in a little butter and garlic until lightly golden before adding your liquid. This extra step adds a nutty flavor that enhances the entire and Lemon Butter Orzo with Whipped Feta experience.
Can I make the whipped feta ahead of time?
Yes! Whip your feta up to three days in advance and keep it well covered in the refrigerator. Just give it a stir before spreading to revive its luscious texture.
Do I have to use sun-dried tomatoes in the vinaigrette?
Sun-dried tomatoes add tang and chew, but if you’re out, try roasted red peppers or chopped kalamata olives for a punch of briny, savory bite. It’ll be a slightly different spin, but still scrumptious with and Lemon Butter Orzo with Whipped Feta.
Final Thoughts
This and Lemon Butter Orzo with Whipped Feta is a dish you’ll want to return to again and again, whether you’re hosting a dinner party or just need a weeknight pick-me-up. Every bite sings with sunshine-bright flavor and irresistible creaminess. Give it a try—you’ll be amazed at how quickly it becomes a new favorite at your table!
Print
and Lemon Butter Orzo with Whipped Feta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Mediterranean
Description
A delightful and flavorful recipe for One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta that combines juicy chicken meatballs with tangy lemon orzo, whipped feta cheese, and a sun-dried tomato vinaigrette for a Mediterranean-inspired dish.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1 small shallot, finely chopped
- 2 cloves garlic, minced or grated
- 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
- 1 teaspoon smoked paprika
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- 2 tablespoons extra-virgin olive oil
For the Orzo:
- 1 lemon, sliced, plus 3-4 tbs lemon juice
- 2 tablespoons salted butter
- 1 cup dry orzo pasta
- 1/2 cup pitted green olives
- 2 tablespoons chopped fresh dill, plus more for serving
- 1/2 cup oil-packed sun-dried tomatoes, chopped, and reserve the oil
- 2 tablespoons balsamic vinegar
For the Whipped Feta:
- 8 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
Instructions
- Prepare the Meatballs: Combine ground chicken, shallot, garlic, oregano, paprika, red pepper, salt, and pepper. Form into meatballs and sear in a skillet until cooked through.
- Cook the Orzo: In the same skillet, cook orzo with butter, lemon, garlic, olives, dill, and sun-dried tomatoes. Add water and lemon juice, then cook until al dente. Return meatballs to the skillet to warm.
- Make the Sun-Dried Tomato Vinaigrette: Whisk together sun-dried tomato oil, lemon juice, balsamic vinegar, sun-dried tomatoes, dill, salt, pepper, and red pepper flakes.
- Prepare the Whipped Feta: Blend feta, Greek yogurt, and olive oil until smooth.
- Serve: Spread whipped feta on plates, drizzle with vinaigrette, add orzo, meatballs, seared lemons, greens, and herbs. Enjoy!
Notes
- For a vegetarian option, swap chicken for plant-based meat or lentils.
- Feel free to customize the dish with your favorite Mediterranean ingredients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 920mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg
Keywords: Greek Meatballs, Lemon Orzo, Whipped Feta, Mediterranean Cuisine
