Greek Meatball and Orzo Bowls
Published May 10, 2021•Updated Sep 20, 2024
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Perfect for meal prep or a DIY dinner, Greek Meatball and Orzo Bowls have a little something that satisfy everyone in my household (even…ahem…my pickiest). These have Mediterranean vibes and tons of options for shortcuts. See those below.
A meal where I can set all of the ingredients out and have everyone build-their-own bowl is always a win. And this one has tons of fresh Mediterranean flavors and ingredients. All in a bowl that is packed with flavor, light enough for lunch, but makes a filling dinner.
I’ve been making these turkey meatball and orzo bowls as a meal prep meal for years, and they’re so easy to customize that I know I can make them work for absolutely everyone. There are many, many shortcuts you can take here. A few of my favorites are below.
Shortcuts
- Buy frozen meatballs (vegetarian ones work great too!)
- Buy pre-made Tzatziki (or use another dip like hummus or Trader Joe’s Spinach & Kale Greek Yogurt Dip)
- Use another grain instead of pasta. Pre-cooked rice or quinoa packets would be great in a pinch.
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Pin It NowHow to Make Greek Meatballs with Orzo
- Make meatballs: Combine all of the meatball ingredients in a bowl and then shape them into 1.5 inches balls. Line the formed meatballs up on a sheet pan or plate. Refrigerate for 10 to 15 minutes while preparing other ingredients (this will help them to hold their shape).
- Cook the orzo: Cook the orzo according to package directions. Drain and allow to cool slightly. Stir in some fresh lemon juice. You can also stir in some oil to help prevent sticking.
- Make Tzatziki: Make the tzatziki dipping sauce. (Alternatively, you can buy pre-made tzatziki at the store.)
- Cook meatballs: Saute the meatballs in an oiled skillet until they reach an internal temperature of 165°F. This should take 6-8 minutes.
- Assemble bowls: Set all of the ingredients out and assemble the bowls with all of the ingredients.
FAQs
Orzo is a small rice-shaped pasta. It cooks quickly and makes a good substitute for rice and is great in soups. Orzo can be cooked ahead according to package directions and refrigerated for up to 3 days. Toss it with some olive oil before refrigerating it to help prevent it from sticking.
Panko bread crumbs are a Japanese-style of bread crumb made from white bread that is larger and more crunchy than many standard varieties. When used as a breading, panko absorbs less oil and stays crunchier than more finely ground bread crumbs. In recipes like meatballs, the large airy texture of panko absorbs liquid well and helps to keep the meatballs more tender.
To help keep meatballs tender, start them with bread or bread crumbs soaked in milk. Also add grated or very finely minced onion to the mixture. Both of these ingredients will slowly release moisture into the meatballs as they cook, helping them to stay tender throughout.
Meal Prep this meal
This is a great make-ahead meal! I like to make the tzatziki, cook the orzo, and form the meatballs (store them on a sheet pan but don’t cook them) up to a day ahead. Then the only thing to do at dinner time is to cook the meatballs and reheat the orzo in the microwave. Easy!
Possible Variations
- Make it Gluten-Free – To make the meatballs gluten-free, just be sure to grab gluten-free panko and use gluten-free pasta.
- Add Vegetables – This meal is great with roasted cauliflower, lemon roasted broccoli (this is my go-to method), or Parmesan Roasted Potatoes.
Love Meatballs?! So do we….
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Greek Meatball and Orzo Bowls
Equipment
- Mixing Bowls
- Stockpot
- Skillet or Dutch Oven
Ingredients
Greek Turkey Meatballs:
- 1/2 cup Panko Bread Crumbs
- 2 Tablespoons Milk, any type
- 20 ounces Ground Turkey (see note)
- 2 Tablespoons grated White Onion
- 1 1/2 teaspoons Dried Oregano
- 1 teaspoon Kosher Salt
- Pinch Ground Cinnamon
- 1 Egg
- 3 Tablespoons Olive Oil
- 1/4 teaspoon Chicken Stock or Water
For the Tzatziki:
- 1/2 cup finely grated Cucumber
- 1 clove Garlic, minced
- 1 cup Plain Greek Yogurt (for the creamiest result, use 2% or higher)
- 1 Tablespoon Lemon Juice
- 2 teaspoons chopped Fresh Dill
- 2 teaspoons chopped Fresh Mint
- 1/2 teaspoons Kosher Salt
For the Orzo and Garnish:
- 2 cups uncooked orzo pasta (about 12 oz)
- 2 teaspoons Lemon Juice
- 1 Cucumber, sliced or chopped (preferably a seedless variety like Persian cucumber)
- Dill, for garnish
Instructions
- Make meatballs: Combine bread crumbs and milk in a large mixing bowl. Let sit for 5 minutes to allow bread crumbs to soak up the liquid. Add turkey, onion, dried oregano, salt, pinch of cinnamon, and egg. Use your hands to gently combine all of the ingredients. (Note: If the mixture sticks to your hands, try wetting your hands with some water or a bit of oil which should make them easier to shape.) Form into meatballs that are about 1 1/2 inches in diameter. Line the formed meatballs up on a sheet pan or plate. Refrigerate for 10 to 15 minutes while preparing other ingredients (this will help them to hold their shape).
- Make Tzatziki: Place grated cucumber on a clean dish towel or paper towel and squeeze gently to remove excess moisture. Combine cucumber, garlic, yogurt, 1 Tablespoon lemon juice, dill, mint, and 1/2 teaspoon salt. Set aside.
- Cook orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to package directions. Drain and toss with 2 teaspoons lemon juice.
- Cook meatballs: Heat a skillet or Dutch Oven (use any pan that has a lid) over medium-high heat. Add olive oil and when it begins to shimmer, carefully add meatballs. Let meatballs cook on one side until golden brown, then gently turn meatballs until evenly golden brown on all sides, 6 to 8 minutes. Pour stock down the side of the pan and cover with a lid. Steam meatballs until cooked through, 5 to 6 minutes more. They are done when they reach an internal temperature of 165 F.
- Serve meatballs over orzo with Tzatziki, cucumbers, and dill.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
