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One-Pan Lemon Butter Meatballs with Orzo and Broccoli

A complete dinner made in a single skillet featuring juicy pork meatballs, tender orzo pasta, and fresh broccoli in a bright, creamy lemon-parmesan sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground pork or turkey mix
  • 0.5 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic minced
  • 0.25 cup parmesan cheese grated
  • 1 tbsp parsley fresh, chopped
Skillet Base
  • 1.5 cups orzo pasta dry
  • 3 cups chicken broth
  • 1 head broccoli cut into florets
  • 1 small yellow onion diced
Finishing Sauce
  • 1 large lemon juiced and zested
  • 2 tbsp unsalted butter
  • 0.5 cup parmesan cheese grated

Equipment

  • Large deep skillet or Dutch oven
  • Mixing Bowl
  • Chef's knife

Method
 

  1. In a bowl, mix ground pork, panko, egg, garlic, parmesan, parsley, salt, and pepper. Form into meatballs.
  2. Heat oil in a large skillet over medium-high heat. Brown meatballs on all sides (4-5 mins). Remove and set aside.
  3. In the same pan, sauté onion until soft. Add garlic and cook for 30 seconds. Stir in dry orzo and toast for 1 minute.
  4. Pour in chicken broth and scrape up browned bits. Bring to a simmer.
  5. Return meatballs to the pan. Cover and simmer on low for 10 minutes, stirring occasionally.
  6. Add broccoli florets on top. Cover and steam for 3-5 minutes until broccoli is tender and orzo is cooked.
  7. Remove from heat. Stir in butter, lemon juice, zest, and parmesan cheese until creamy.
  8. Garnish with fresh parsley and serve warm.

Notes

If the sauce becomes too thick, add a splash of warm water or extra broth. Ensure broccoli florets are cut small for even cooking.