One Skillet Greek Meatballs and Lemon Butter Orzo with Whipped Feta

Great! But the success of this recipe really depends on the quality of the ingredients.

This was delicious. A bit longer to take because of all the steps but worth it when you have more time to make dinner. My husband said he mainly only tasted the feta and olives but I loved it so much.

I would recommend increasing the amount of dry orzo to 1.5 or 2 cups and increasing the water accordingly. One cup definitely isn't enough, at least for my husband and I.

I made the orzo separately and tossed with vinaigrette when plating. The feta sauce really enhanced the dish and should be served on the side.

This was delicious. I doubled the meatballs to freeze for another day, and I doubled the amount of pasta and used 3 cups water instead of 2.5

PHENOMENAL! Next time, I would make the whipped feta and vinaigrette first and let them sit on the counter/in the fridge while I made the meatballs and pasta. It would be a lot for one person to juggle in the order it’s written in the directions. Other than using kalamata instead of green olives, we followed the instructions to a T. We both went back for seconds and now there are no leftovers — that rarely happens!

Skip the sun dried tomato vinaigrette