One Skillet Meatballs with Orzo and Feta Pesto

• 200 g (7 oz) orzo
• 750 ml (3 cups) chicken broth
• 4 garlic cloves, minced
• 1 small onion, finely chopped
• 3 tbsp olive oil
• 30 g (2 tbsp) unsalted butter
• 50 g (1.7 oz) crumbled feta, for serving
• 2 tbsp chopped green olives, for serving
• 3 tbsp toasted pine nuts, for serving

red pepper flakes, for serving

meatballs

• 500 g (1.1 lb) ground beef
• 1 egg
• 3 tbsp breadcrumbs
• 2 tbsp milk
• 1 tsp each: dried sage, dried oregano, garlic powder, salt, black pepper

Greek-style pesto

• 40 g (2 cups) fresh basil
• 60 g (2.1 oz) green olives
• 150 g (5.2 oz) crumbled feta
• 20 g (0.7 oz) toasted pine nuts
• 1/2 cup olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/2 tsp black pepper

How to

1. Place feta, pine nuts, green olives, olive oil, lemon juice, salt and pepper in your food processor. Pulse until just combined. Add basil and process very briefly, just until combined.
2. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes. Add ground beef, egg and seasoning. Mix just until combined, using your hands. Roll the meat into 2 tablespoon-size balls.
3. In a large non-stick skillet, heat the butter and 1 tbsp olive oil over medium heat. Add the meatballs and brown on all sides, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.
4. In the same skillet, heat 2 tbsp oil over low heat. Add onion and garlic, cook for 2-3 minutes until soft. Add orzo and cook for 1 minute. Pour the chicken broth. Bring to a boil over high heat and cook, stirring often, about 12 minutes. Stir in the feta pesto and slide the meatballs back into the skillet. Cook until warmed through.
5. Serve orzo topped with meatballs, pine nuts, chopped olives and crumbled feta. Sprinkle some red pepper flakes. Enjoy!
6. Let me walk you through making this Greek-style pesto with Orzo and Meatballs, step by step in this video.
7. And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.