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One Pan Greek Lamb Meatballs with Orzo & Feta

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Serves 4-6 1x
  • Category: Dinner
  • Method: One Pot
  • Cuisine: Greek


This hearty one pan of Greek Lamb Meatballs with Orzo and Feta is a great dish to make on a lazy weekend, delicious scattered with fresh Greek basil or oregano.


  • 1 x 400g (14 oz) (or the closest to) Pack Lamb Mince
  • 1 Large Egg
  • 2 tbsp Panko Breadcrumbs
  • Sea Salt
  • 1 Large Garlic Clove, crushed
  • 1/2 tbsp + 2 tsp Dried Oregano
  • Light Oil
  • 1 Small Onion, finely chopped
  • 2 tbsp Greek Basil or Fresh Oregano Leaves, plus extra to garnish
  • 4 tbsp Red Wine
  • 2 x 400g (14 oz) Tinned Chopped Tomatoes
  • 275g (10 oz) Orzo
  • 60g  (3 oz) Feta


  1. To make the meatballs, combine the lamb mince, egg, breadcrumbs, 1 1/2 tsp of sea salt, the crushed garlic, and 1/2 tsp of dried oregano in a large bowl. Make sure the mixture is completely combined, but try to use a light hand for the tenderest meatballs possible.
  2. Roll the mixture into approximately 26 small, walnut sized meatballs and set aside on a cutting board.
  3. Heat a generous splash of light oil (mild olive, vegetable, sunflower and rapeseed will all work) in the bottom of a large, lidded, shallow casserole dish over a medium heat, and gently fry the onion until the pieces have softened, but now browned.
  4. Stir in the Greek Basil and the dried oregano, then add the wine. Let it bubble away for a minute or two, the add the tomatoes. Fill a jug with a litre of water (4 cups) and use some of this to rinse any residual tomato juice from the tins into the pan, then add the rest along with the salt.
  5. Put on the lid, turn the heat down to low and allow it to simmer for 10 minutes.
  6. Add the meatballs, put the lid back on, and allow to cook for another 20 minutes. Remove the lid, stir in the orzo, and turn the heat up to medium high. Allow the mixture to cook, bubbling away for 10-15 minutes, stirring occasionally to make sure the pasta is not sticking to the bottom of the pan. Cook until the pasta is tender and almost all of the liquid has absorbed.
  7. Remove from the heat, sprinkle with Greek Basil or fresh oregano, and crumble over the feta. Serve immediately.