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Mediterranean Orzo Meatball Skillet

A hearty and flavorful skillet dish featuring orzo pasta and seasoned meatballs cooked in a rich tomato sauce with fresh greens.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 pound ground beef or turkey if you’re feeling fancier
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • to taste salt and pepper
For the skillet
  • 1 cup orzo pasta
  • 3 cups chicken broth or vegetable broth
  • 1 can crushed tomatoes 15 oz can
  • 1 cup fresh spinach or kale if you’re feeling adventurous
  • to taste grated Parmesan cheese for serving
  • to taste fresh parsley for garnish

Method
 

Make the Meatballs
  1. In a bowl, mix together the ground beef, garlic powder, onion powder, oregano, salt, and pepper. Roll the mixture into bite-sized meatballs.
Brown the Meatballs
  1. Heat a little oil in a large skillet over medium-high heat. Add the meatballs and cook for about 5–7 minutes, until browned all over.
Add the Orzo and Broth
  1. Reduce the heat to medium and sprinkle in the orzo. Pour in the chicken broth and crushed tomatoes. Stir gently to combine and bring to a simmer.
Cook it Up
  1. Cover the skillet and let everything simmer for about 10-12 minutes, stirring occasionally, until the orzo is tender.
Stir in the Greens
  1. Toss in the spinach (or kale) and cook for another two minutes, just until wilted.
Serve with Flair
  1. Dish out the Mediterranean Orzo Meatball Skillet into bowls, sprinkle with Parmesan cheese and fresh parsley, and serve.

Notes

Feel free to swap herbs or veggies. Store-bought meatballs can be used for quicker prep. Leftovers can be refrigerated for up to three days or frozen.