Mediterranean Meatball and Orzo Skillet

No one likes a boring lunch.. and a Mediterranean meatball, in a bed of orzo, doesn’t sound boring to me! This is one of my favorite dishes to make for meal prep, or dinner! Unfortunately, its not a 4 ingredient bake, and there’s a few steps. But I promise you, it’s worth the trouble. Especially if you’re like me, and love anything with a Mediterranean twist.

Meatball ingredients

Ground turkey meatballs, on a bed of orzo in meal prep lunch containers.
  • 1 lb ground turkey
  • 1/3 panko
  • 1/3 cup chopped parsley
  • 1/2 cup feta crumbles
  • 3 tbsp dried minced onion
  • 1 tsp minced garlic
  • 1 egg
  • Juice of half a lemon
  • salt and peper to taste

Mix all ingredients together, and roll into balls. Don’t make them too big, or they will be hard to cook evenly. I usually get about 20 meatballs. Heat 2 tbsp of olive oil in an iron skillet. Brown the meatballs, on med/high heat. Once cooked, set meatballs aside on a plate.

Orzo Ingredients:

Orzo skillet, with sun dried tomatoes, kalamata olives, and parsley.
  • 1 box of orzo (1lb or 454 grams)
  • 1 tsp minced garlic
  • 6 cups of low sodium chicken stock
  • 1 cup or one 3oz bag julienne cut sun dried tomatoes (chop them up a bit smaller)
  • Juice of half a lemon
  • 1/2 cup chopped kalamata olives
  • 2 tbsp chopped parsley

Using the same skillet, heat a drizzle more of of olive oil, garlic, and the orzo. Stir together, and toast the orzo for about two minutes. Don’t let is sit too long, we don’t want burnt orzo, just toasted. Pour in the chicken stock, sun dried tomatoes, and lemon juice. Stir together, bring to a boil.

Cook till the orzo is tender, about 10 minutes. Make sure to keep stirring, so the orzo doesn’t stick. Add in the kalamata olives, and parsley. Garnish with feta and more parsley.


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