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Add all of the ingredients for the greek meatballs into a large mixing bowl. Use your hands to mix together until everything is incorporated and smooth, about 3 minutes.
Use a large cookie scoop or spoon out 2 tbsps of the meatball mixture and form into a ball and place onto a plate or baking sheet.
Drizzle 1-2 tbsps of olive oil into a large skillet over medium heat. Once warmed, add the meatballs and browned all over and cooked thoroughly (about 7-10 minutes). Cook in batches so as to not overcrowd the pan. Remove and place onto a plate.
Begin making the orzo by adding 1 tbsps of butter to the same skillet. Once melted, add garlic and cook until fragrant, about 3 minutes. Add orzo and toast the orzo in the skillet until translucent.
Add 3 cups of water and chicken bouillon paste. Cook until al dente, about 8-10 minutes. Then add remaining 2 tbsps of butter and dill and mix until butter is melted. Taste for salt and pepper and add as desired.
Serve orzo with the meatballs and add whatever garnishes you'd like!