This lemon herb beef orzo comes together in one pot, which means less cleanup and more time to actually enjoy your evening.
The bright lemon cuts through the richness of the beef, while fresh dill adds an unexpected herby brightness that makes the whole dish taste more interesting than your average weeknight pasta!
Why You’ll Love This Recipe
Everything cooks in the same skillet, which means you’re not juggling multiple pans or dealing with a sink full of dishes afterward.
The lemon and dill combination gives it a fresh, almost Greek-inspired flavor profile that feels lighter than typical pasta dishes. It’s hearty enough to satisfy without leaving you feeling sluggish.
Ground beef makes it budget-friendly and quick-cooking, but the fresh herbs and feta make it taste more elevated than the effort required.
You can have this on the table in about 30 minutes, start to finish.
The spinach cooks down so seamlessly that even picky eaters won’t object. It’s also flexible—you can easily swap in ground turkey or add more vegetables if you want.
Ingredients
- 1 lb lean ground beef
- 1 cup orzo pasta
- 2 cups fresh spinach, roughly chopped
- 2 cups chicken or beef broth
- 1 lemon (zest and juice)
- 3 cloves garlic, minced
- ¼ cup fresh dill, chopped
- ½ cup crumbled feta cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ½ teaspoon dried oregano
- Red pepper flakes (optional)
Instructions
Heat olive oil in a large, deep skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5-6 minutes. Season with salt, pepper, and oregano.
Add the minced garlic and cook for another minute until fragrant. Don’t let it burn.
Stir in the orzo, making sure it gets coated in the beef and oil. Toast it for about a minute—this adds a nice nutty flavor.
Pour in the broth and bring everything to a boil. Once boiling, reduce the heat to medium-low and let it simmer, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 10-12 minutes.
Stir in the chopped spinach and let it wilt into the orzo. This only takes a minute or two.
Remove from heat and stir in the lemon zest, lemon juice, and fresh dill. Taste and adjust seasoning as needed.
Top with crumbled feta and serve immediately. Add red pepper flakes if you want a little kick.
Print
Lemon Herb Beef Orzo
Lemon Herb Beef Orzo is a quick one-pot dinner that combines lean ground beef with tender orzo pasta, fresh spinach, bright lemon zest, aromatic dill, and tangy feta cheese.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb lean ground beef
- 1 cup orzo pasta
- 2 cups fresh spinach, roughly chopped
- 2 cups chicken or beef broth
- 1 lemon (zest and juice)
- 3 cloves garlic, minced
- ¼ cup fresh dill, chopped
- ½ cup crumbled feta cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ½ teaspoon dried oregano
- Red pepper flakes (optional)
Instructions
- Heat olive oil in a large, deep skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 5-6 minutes. Season with salt, pepper, and oregano.
- Add the minced garlic and cook for another minute until fragrant. Don’t let it burn.
- Stir in the orzo, making sure it gets coated in the beef and oil. Toast it for about a minute—this adds a nice nutty flavor.
- Pour in the broth and bring everything to a boil. Once boiling, reduce the heat to medium-low and let it simmer, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 10-12 minutes.
- Stir in the chopped spinach and let it wilt into the orzo. This only takes a minute or two.
- Remove from heat and stir in the lemon zest, lemon juice, and fresh dill. Taste and adjust seasoning as needed.
- Top with crumbled feta and serve immediately. Add red pepper flakes if you want a little kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
