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One Skillet Meatballs with Orzo and Feta Pesto
30 min
Steps
- 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.
- 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.
- 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.
- 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.
- Serve orzo topped with meatballs, pine nuts, chopped olives and crumbled feta. Sprinkle some red pepper flakes. Enjoy!
- Let me walk you through making this Greek-style pesto with Orzo and Meatballs, step by step in this video.
- And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.
Originally published at servingdumplings.com. Reproduced for personal collection.
