Cheesy Lemon Orzo Meatball Skillet

Crispy seared meatballs tucked into a creamy orzo skillet with some salty pancetta, all the lemon, and a whole lotta parm: this Cheesy Lemon Orzo Meatball Skillet is truly the dinner we all need right now.

So, you’re craving something cozy, delicious, and… well, cheesy. My go to? Lasagna, stuffed shells, or maybe enchiladas if I’m feeling crazy. But, tbh, I’ve been there, done that and am in the market for something a little more fun. Something light and bright, yet still cozy and comforting… ya know? That’s when I turn to orzo. It’s kind of like pasta’s more upbeat distant cousin — the one that’s always thrown in with those bright Mediterranean flavors. But in the end, it’s still pasta. That’s why I whipped up this Cheesy Lemon Orzo Meatball Skillet. Fun, zingy, and unique from the lemon and the orzo, yet comforting and classic from the meatballs and the cheese. There’s absolutely nothing bad about this one, I promise. 

the breakdown…

This Cheesy Lemon Orzo Meatball Skillet is one of the simplest recipes on my blog, making for the perfect recipe for entertaining, reheating, or serving a crowd. To start things off, I like to get the meatballs prepared. Now, with this recipe, you can seriously use just about any meat you would like. It’s my fool-proof meatball recipe… meaning literally no meat could mess this up. Whether you go with a leaner option like chicken or turkey, or something a bit more fat-heavy like beef or pork, these meatballs are always a crowd pleaser. Plus, with the special addition of some worcestershire and lemon juice, the flavors from the orzo transfer over seamlessly. 

To keep the dishes minimal, I like to go ahead and get a sear on those meatballs in a bit of oil in a skillet. While you could bake these meatballs for a slightly healthier alternative, I really don’t think it makes that big of a difference here. We’re not deep frying them or anything. Plus, the crisp on the outside of the meatballs is absolutely amazing with the orzo. Speaking of which, one they are all crisp and cooked through, you can simply set them aside for now and use that skillet for the remainder of the dish.

that orzo…

To get the orzo going, the first step is to cook it two minutes under the suggested timing on the pasta’s package. You see, the orzo will get a bit too tough if you cook it all the way through and then cook it down on the stovetop with all of the other yummy ingredients. Hence, I think it’s best to just give it about 7 minutes for your average 9 minute cooking orzo.

While that pasta is boiling, go ahead and toss some pancetta and shallots into the skillet. Shallots are a bit milder than your typical onion, yet bring a nice caramelization to the dish. Likewise, pancetta brings in the perfect saltiness that really ties everything together. Plus, a little fat from just a bit of Italian bacon goes a long way in a dish like this:)) Once all that’s super crispy and ready to roll, go ahead with tons of chopped garlic, some dried thyme, dried oregano, onion powder, salt, pepper, and red pepper flakes. I never hold back on the herbs and spices… I just don’t.

Once all of those spices are toasted, it’s time to add the last bits of flavor. I’m talking a good amount of lemon juice AND zest, some worcestershire sauce, and some dijon mustard. Lemon is truly the star of the show in this dish… hence the title. Really, though, all of these flavors together are what really makes this dish special. Mix it all up with the orzo, seriously any milk under the sun, and a good bit of cheese. It’s truly remarkable. You’ve got some feta for a creamy salty note, and of course tons of parmesan for that meltable bite. Melt it all together with some spinach (for health, of course), mix in those meatballs, and voila! Dinner is served. 

how to serve it up…

I love to serve up this Cheesy Lemon Orzo Meatball Skillet with a bit of crunch from walnuts, pine nuts, or slivered almonds, but homemade breadcrumbs are also a fabulous idea. Oh, and definitely add more cheese and herbs… because more is always more. At least in my book. Really, though, this dish has it all. Serve it up as is, or maybe with a side salad and some rolls, and there’s truly no better crowd-pleasing dinner. As a matter of fact, this is one of my go-to recipes to bring to a friend’s house/ on the go. It reheats extremely well, and is truly loved by all. 

However you serve this up, though, I hope you love this Cheesy Lemon Orzo Meatball Skillet as much as I do! Let me know what you think in the comments below:)

Cheesy Lemon Orzo Meatball Skillet

Recipe by Annie PatrickCourse: Main CourseCuisine: American, FusionDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crispy seared meatballs tucked into a creamy orzo skillet with some salty pancetta, all the lemon, and a whole lotta parm: this Cheesy Lemon Orzo Meatball Skillet is truly the dinner we all need right now.

Ingredients

• meatballs:

• 1 lb ground turkey, beef, pork, or chicken

• ½ a zucchini, finely grated and drained of all water

• 1 egg, beaten

• ½ cup panko breadcrumbs

• 1 tbsp worcestershire

• 1 tsp garlic powder

• ½ tsp salt

• ½ a lemon, juiced

• orzo:

• 1 lb dry orzo pasta, cooked 2 minutes under package instructions

• 2 tbsp olive oil

• 1 tbsp butter

• 2 shallots, thinly sliced

• 2 oz pancetta, diced

• 4 cloves garlic, finely diced

• ½ tsp dried thyme

• ½ tsp dried oregano

• 1 tsp onion powder

• Salt and pepper, to taste

• Red pepper flakes, to taste

• 1 lemon, zested

• 2 lemons, juiced

• 2 tbsp worcestershire sauce

• 1 tsp dijon mustard

• 1 ½ cup milk of choice*

• ¾ cup parmesan cheese, finely grated

• ½ cup feta cheese

• 2 cups baby spinach, optional

• assembly:

• 2 tbsp olive oil

• Fresh feta, ricotta, or more parmesan, for serving

• Walnuts, pine nuts, or slivered almonds, optional for serving

• Fresh basil, parsley, and/or oregano, for serving

Instructions

• In a medium bowl, mix together all of the meatball ingredients until combined. Roll into 1 ½ inch balls and set aside.
• Boil the orzo for 2 minutes under the suggested cooking time.
• In a large skillet, heat the 2 tbsp olive oil over medium-high heat. Once hot, spread the meatballs out in the hot oil and sear until they are browned and just cooked through, about 5 minutes on each side. Remove from the skillet for now.
• In that same skillet, heat the remaining butter and olive oil over medium high heat. Toss in the shallot and the pancetta, and cook for 4-5 minutes (constantly stirring), or until crisp. Then, mix in the garlic, thyme, oregano, onion powder, salt, pepper, and red pepper flakes and cook for another minute, or until fragrant. Reduce the heat to medium.
• Pour in the orzo, lemon zest, lemon juice, worcestershire, dijon milk, parmesan, feta, and spinach. Stir until the cheese is melted and the spinach has wilted. Fold the meatballs back into the orzo and allow them to get cheesy and warmed through.
• Serve each plate of orzo and meatballs and some more cheese, nuts, and herbs, as desired. Enjoy!

Notes

• You can seriously use any milk for this recipe. Heavy cream, coconut milk, or half and half would lead to a thicker, creamier orzo. Still, skim, 2%, almond, or any other lighter milk would work well.