Equipment
Ingredients
Herby Dill Yogurt
- 200 g plain whole milk greek yogurt
- 15 g fresh dill, finely chopped
- 1 garlic, grated or minced to a paste
- 1 lemon, zested
- 2 g kosher salt
Meatballs
- 250 g ground chicken
- 250 g ground turkey
- 40 g panko breadcrumbs
- 1 egg, lightly beaten
- 2 garlic, minced
- 4 anchovy fillets, finely chopped to a paste
- 5 g kosher salt
- 2 g black pepper, freshly ground
Skillet Orzo and Greens
- 30 ml olive oil
- 250 g orzo pasta
- 700 ml low-sodium chicken broth, warm
- 1 escarole, washed and roughly chopped
- 1 lemon, juiced
Nutrition (per serving)
Method
In a small mixing bowl, combine the Greek yogurt, chopped dill, grated garlic, lemon zest, and salt. Stir well, cover, and refrigerate until ready to serve.
In a large mixing bowl, gently combine the ground chicken, ground turkey, panko, egg, minced garlic, anchovy paste, salt, and black pepper. Mix just until the ingredients are evenly distributed, avoiding overworking the meat.
Roll the mixture into golf-ball-sized meatballs, about 30g each. You should get approximately 16 meatballs.
Heat the olive oil in a large high-sided skillet over medium-high heat. Add the meatballs in a single layer and sear, turning occasionally, until browned on all sides, about 5 to 6 minutes. Transfer the partially cooked meatballs to a plate.
Reduce the heat to medium. Add the orzo to the residual fat in the skillet. Stir continuously until the pasta is lightly toasted and smells nutty, about 2 minutes.
Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Return the meatballs to the pan. Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 10 to 12 minutes. The orzo should be tender, most of the liquid absorbed, and the meatballs must reach an internal temperature of 74C/165F.
Remove the skillet from the heat. Add the chopped escarole and lemon juice, gently folding the greens into the hot orzo and meatballs until wilted, about 2 minutes.
Serve the skillet hot directly from the pan, topping each serving with a generous dollop of the chilled herby dill yogurt.
Chef's Notes
- Anchovies act as a natural MSG in this recipe. Chopping them into a fine paste ensures they melt completely into the meatballs, providing a deep, savory umami backbone without tasting fishy.
- Using a 50/50 blend of ground chicken and ground turkey provides the perfect balance of moisture and structure. Ground turkey alone can sometimes be dense, while ground chicken adds a lighter texture.
- Toasting the orzo in the residual chicken and turkey fat before adding the liquid develops a nutty flavor profile and helps the pasta maintain its shape during the simmering process.
- Escarole is a fantastic, sturdy green for skillets because it holds its shape better than spinach when wilted, and its mild bitterness cuts through the richness of the meatballs and yogurt.
Storage
Refrigerator: 3 days — Store the herby yogurt in a separate airtight container from the meatball and orzo skillet.
Freezer: 1 month — Freeze the meatballs and orzo only. Escarole may lose texture, and yogurt will split if frozen.
Reheating: Reheat the skillet portion gently on the stove over medium-low heat with a splash of water or chicken broth until warmed through. Serve with cold yogurt.
