Perfectly seasoned lamb meatballs nuzzled in lemony, buttery Greek Orzo topped with fresh dill, and olives. This one-pot meal is beyond delicious and is perfect for a flavorful mid-week meal!
I love a good one-pot meal. It’s easier, with fewer dishes, which means less cleanup and more time enjoying my meal instead of preparing it! This dish comes together perfectly in less than 45 minutes. It is perfect to spice up your typical meal routine.
Greek Orzo with Lamb Meatballs
The flavors are rich and zesty. The lamb meatballs are lightly seasoned with garlic, cumin, and parsley, which pairs perfectly with the lemony, buttery orzo cooked with a greek olive medley. Each bite is such a treat!
So, let’s jump into this recipe!
How to make the Lamb Meatballs?
Lamb is such a flavorful meat, so it does not need much to taste incredible. So, less is more in this case and you only need a few seasonings:
- Fresh Parsley
- Fresh Garlic Cloves
- Sea Salt
Real Simple Lamb Meatballs
When cooking lamb, it is important to not overcook it because it can easily dry out and lose all its delicious flavor. For cooking lamb meatballs, you only need to cook on each side for a total of 2-3 minutes, cooking the entire time for no more than 5-7 minutes.
Once the lamb is cooked you will set it aside and prepare the orzo (in the same skillet!!-yay).
How to make Greek Orzo?
First I will start by saying that Orzo is not generally gluten-free. However, for all my gluten-free peeps out there, Delallo, has a great gluten-free orzo option!
For this recipe, it is very simple to prepare the orzo. First, add ghee (or butter) to the skillet and add lemon slices and garlic. This will help give the pasta the lemony-garlic flavor we love.
Then, add 1 cup of orzo and lightly saute for 2-3 minutes. This gives the orzo time to absorb the lemon garlic butter sauce before adding the broth.
PRO TIPS: I’ve found for this recipe the orzo cooks similar to rice with a 1:2 ratio of pasta to broth/water. I tend to add water as I go because the orzo is highly absorbent, so feel free to add up to ½ cup more broth (or water) as needed.
After about 7-10 minutes the orzo should be al dente (soft on the outside, but firm to bite). You’ll then add the olives. I love to use a blend of Kalamata, Picholine, and Nicoise Olives; the variety provides an even more dynamic flavor to the dish.
Almost finished with this delicious One-Pot Lemon Butter Greek Orzo with Lamb Meatballs!
Now that the olives are added all that is left to do is nuzzle the meatballs back into the dish and finish it off with fresh dill! You can even add fresh feta cheese on top for even more flavor!
The Perfect Sides for This Greek Orzo with Lamb Meatballs Dish
I Hope You Enjoy This One-Pot Greek Orzo with Lamb Meatballs Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love seeing my recipes come to life in your kitchen.
One-Pot Greek Orzo with Lamb Meatballs
For the Lamb Meatballs
- 1 lb ground lamb
- 1/4 cup Fresh Parsley, chopped
- 5 Garlic Cloves, minced
- 1 tsp Sea Salt
- 2 tsp Cumin
- 2 tbsp Olive Oil
For the Greek Orzo
- 2 Lemons, sliced
- 1/4 cup Lemon Juice
- 2 Garlic Cloves
- 1 cup Orzo
- 2 1/2 cup Vegetable Broth
- 2-3 tbsp Ghee or Butter (or coconut oil)
- 1/4 cup Fresh Dill, chopped
- 6 oz Mixed Olives
Instructions for Lamb Meatballs
- Combine chopped parsley, minced garlic, cumin, and salt into a medium bowl with the ground lamb. Thoroughly combine the ingredients. Then take about 2 tablespoons of the mixture and form small balls.
- Over medium heat, add 1-2 tablespoons of Olive oil to a large skillet. Then add the meatballs and cook for about 2 minutes per side, cooking no more than 5-7 minutes.
- Transfer the meatballs to a large plate and set aside
Instructions for the Lemon Butter Greek Orzo
- In the same skillet, add the garlic and the sliced lemons. Saute the lemons for about 1-2 minutes on each side. Then add 2-3 tbsp ghee/butter (or coconut oil). Add the orzo and saute for about 2-3 minutes.
- Stir in the vegetable broth (or water) and the juice of one lemon. Over medium-high heat, bring the liquid to a boil and cook the orzo for about 7-10 minutes, or until al dente. Be sure to stir frequently to avoid any burning of the orzo.
- Once the orzo is fully cooked lower the heat to medium-low and mix in the olives. Then add the meatballs back into the skillet. Cover the dish for about 3-5 minutes to warm the meatballs back up. Then, add the dill.
- Enjoy as is or serve with baba ganoush or hummus!