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Half Baked Harvest
One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta
Pan-seared Greek seasoned chicken meatballs, cooked together with lemon butter orzo pasta, for a complete dinner made in just one skillet.
1,641
93,382
1,039
45 min
TOTAL TIME
420
CALORIES
$2.18
PER SERVING
SAVE
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REMIX RECIPE
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Ingredients
19 INGREDIENTS
6 SERVINGS
1 lb ground chicken
arugula & fresh herbs
for serving
1 small shallot
finely chopped
1 tbsp fresh oregano
chopped
1/2 cup pitted green olives
1/2 cup oil packed sun dried tomatoes
chopped, and reserve the oil
8 oz feta cheese
1/4 cup plain greek yogurt
1 tsp smoked paprika
2 cloves garlic
minced or grated
kosher salt & black pepper
1 pinch crushed red pepper flakes
2 tbsp extra virgin olive oil
1 whole lemon
sliced, plus 3-4 tbs lemon juice
2 tbsp salted butter
1 cup dry orzo pasta
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp fresh dill
chopped, plus more for serving
Directions
23 STEPS
25 min
PREP TIME
20 min
COOK TIME
45 min
TOTAL TIME
View Directions on Half Baked Harvest
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Health Info
Macros
14g
CARBS
32g
FAT
21g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Why are my meatballs hard?
What is the best meat to use for meatballs?
Should I bake or fry my meatballs?
Why are my meatballs falling apart?
How can I make my meatballs more flavorful?
Can I simmer meatballs in sauce?
How do I keep my meatballs moist?
Can I substitute turkey for beef in meatballs?
Do I need breadcrumbs for meatballs?
Should I add cheese to my meatballs?
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