It’s no secret that I love an orzotto, but this one really takes the formula to a special new place. Vaguely inspired by spanakorizo, a traditional Greek dish that translates to “spinach rice,” the flavor profile here is quintessential Greek: lemon, feta, dill, and a lot of garlic, bright and briny and savory all at once.
I’ve designed this to be a complete weeknight meal that only asks you to wash one pot and takes just 30 minutes of your time (although the majority of that time is hands-on). But outside of a little chopping and meatball rolling up front, this is easy to pull together, and the payoff is enormous: the kind of dish you talk about the next day with your coworkers all morning because you’re just that excited to eat it for lunch. If you want to cook something fun and simple with a partner, this one is set up well for that: one of you can own the meatball prep, and the other can focus on the chopping and assembly.
A FEW NOTES
Instead of turning the meatballs individually, roll the pan around. I learned this trick from iamafoodblog, who suggests that the most even way to brown meatballs is to put them in a nonstick pan and “roll” it in circular motion as they cook (with oven mitts on), so that they keep their rounded shape. See how mine have really obvious browned surfaces, and then paler ones that didn’t touch the heat? I don’t mind them this way, but if you choose to use nonstick, you can actually brown them very evenly.
Try adult spinach! I went for “mature” flat-leaf spinach in this dish, the kind with big leaves and long stems typically sold in intimidating gnarly bunches by the heads of lettuce. Where baby spinach is mild and inoffensive, adult spinach has grown into its assertive personality, and brings a bold earthy bright-green flavor to the table that really adds something to this dish. It also is a bit sturdier, which insulates it from the spinach-y tendency to turn into rubbery balloons if it cooks for even a second too long. Added bonus: mature spinach is way easier to handle on a cutting board, and as you chop it, you can also very finely chop the stems too for additional texture (and less waste). Just make sure to wash it really well, though, because adult spinach has lived A Life and as a result can be a little sandy.
If you don’t eat meat, but do eat fish: try it with salmon instead! Mix up the meatball seasoning blend (minus the panko and egg; just use olive oil) and rub it onto 4 skinless salmon filets. Cook until almost at your desired temperature, then set aside. Build the orzo from there using vegetable broth. Once it’s done, break the salmon up into big chunks and reincorporate.
If you’re fully vegetarian: you can still make the orzo without the meatballs; just start at step 4 and use vegetable broth instead.
If you just can’t get behind feta: try goat cheese instead.
This makes ridiculous leftovers. This recipe makes kind of an odd quantity, but it’s also the easiest way to do the measurements without requiring things like fractions of eggs. Make the full batch and save it for lunches; just reheat in a skillet with a little bit of water. You won’t regret it.
recipe
Classic Greek flavors—garlic, lemon, feta, and dill—come together in a one-skillet, 30-minute meal inspired by spanakorizo, starring savory chicken meatballs, creamy orzo, and lots of fresh chopped spinach.
Effortful time: 20 minutes
Total time: 35 minutes
Serves 4-6
you need
For the meatballs
1 1/2 lb. ground chicken
1/2 cup panko
1 egg
3/4 tsp. dried oregano
1 tsp. dried parsley
1 tsp. chopped fresh dill
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cumin
1/2 tsp. salt
Freshly cracked black pepper
For the skillet orzo
3 tbsp. olive oil
6 cloves of garlic, chopped
1 1/2 cups orzo
2 3/4 cups chicken or vegetable broth
3-4 cups of chopped mature spinach, approximately one large bunch or two smaller ones
5 oz. crumbled feta cheese
Pinch of salt
3 tbsp. chopped fresh dill fronds
Juice and zest from 1 large lemon
Sprinkling of aleppo pepper or chili flakes, for serving
Additional feta, also for serving
MAKE IT
Do some prep. Start with your garlic: smash, peel, and chop 6 cloves; set aside. Chop up 3 tbsp. of dill fronds for the dish and 1 tsp. for the balls. Zest a lemon; set this aside too. Wash your spinach (mature spinach can be a little sandy!) and roughly chop it including the stems—just cut those bits very small. I do this all on one board and store everything in little prep cups til it’s time to use.
Mix your meatballs. In a medium-sized bowl, combine 1/2 cup panko, 1 egg, 1 tsp. each fresh dill and dried parsley, 3/4 tsp. dry oregano, 1/2 tsp. each of garlic powder, onion powder, and salt, 1/4 tsp. cumin, and a few twirls of freshly cracked pepper. Mix this with a fork until it forms a paste. Then add 1 1/2 lb. of ground chicken, breaking up with your hands and mixing well (but not too well) until thoroughly combined. Form small balls, ~1” diameter, and set aside on a plate or piece of parchment. You should have between 24-28 total balls.
Fry the meatballs. In a large deep skillet, heat 3 tbsp. of olive oil over medium-high heat. Fry the meatballs, rolling them around periodically in the skillet by gripping the handles, about 4 minutes per roll—approx 12 minutes total. The internal temperature should register 165°F; test your largest meatball. Remove these from the pan to a bowl or piece of foil and set aside. Repeat for any additional meatballs.
Create the orzo. In the residual pan fat, sauté the minced garlic about 30 seconds or until fragrant but not toasted. Add 1 1/2 cups orzo to the oil and garlic and stir to coat, then deglaze using 2 3/4 cups of chicken or vegetable broth. Add a pinch of salt and stir well. Lower the heat to medium-low. Cover and simmer 12 minutes, stirring once at the 6 minute mark. If it looks like it’s absorbing too quickly or starting to get tight in the pan (you’ll know), you can add a small amount of warm water and re-cover.
Stir in the spinach and feta. At the 12 minute mark, most of your liquid will be absorbed. Stir in the chopped spinach, 5 oz. feta, the chopped dill, and lemon zest. Cover and let simmer another minute or two more, until all the spinach is wilted and the feta is warmed. Dump the meatballs back in, add the juice from that lemon you zested, and give it one more stir. Sprinkle on some chili flakes or aleppo pepper, and garnish with any extra feta, dill, or lemon wedges you’d like.
non-italian, risotto
A @ italian enough
greek, healthy, simple, originals, one pot, week
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