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Greek Chicken Meatballs with Lemon Orzo Recipe

Greek Chicken Meatballs with Lemon Orzo Recipe
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★★★★★

5.1 from 6 reviews

Enjoy a flavorful Mediterranean-inspired meal with these Greek Chicken Meatballs served over zesty lemon orzo. Tender chicken meatballs infused with feta, fresh herbs, and lemon zest pair perfectly with bright, buttery orzo pasta for a satisfying, easy-to-make dinner.

Ingredients

Scale

For the Greek Chicken Meatballs

  • 1 pound ground chicken
  • 1 large egg
  • ½ cup breadcrumbs (plain or panko)
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 2 teaspoons dried oregano
  • 2 garlic cloves, minced
  • Zest of 1 lemon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil (for cooking)

For the Lemon Orzo

  • 1 cup orzo pasta
  • 2 cups chicken broth (or water, for cooking the orzo)
  • 2 tablespoons butter (or olive oil)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 garlic clove, minced
  • Salt and pepper to taste

For Garnish

  • 2 tablespoons fresh dill, chopped (optional)
  • Fresh parsley or dill leaves
  • Crumbled feta cheese
  • Lemon wedges

Instructions

  1. Prepare the Greek Chicken Meatballs: In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Gently mix with your hands until all ingredients are evenly distributed, taking care not to overwork the meat to keep the meatballs tender.
  2. Form the Meatballs: Use a small scoop or your hands to shape the mixture into 1½-inch diameter meatballs, yielding about 16-20 pieces.
  3. Cook the Meatballs: Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer, cooking in batches if needed to avoid crowding. Cook each side for 4-5 minutes until golden brown and fully cooked through (internal temperature 165°F). Remove and set aside.
  4. Cook the Lemon Orzo: While meatballs cook, bring chicken broth to a boil in a medium saucepan. Add orzo and cook for 8-10 minutes, stirring occasionally. Drain any excess liquid if necessary.
  5. Flavor the Orzo: Return orzo to the pot and stir in butter, lemon juice, lemon zest, and minced garlic. Mix well until butter melts and orzo is coated. Season with salt and pepper to taste.
  6. Assemble the Dish: Divide the lemon orzo evenly among four plates or bowls. Top each with 4-5 cooked meatballs.
  7. Garnish and Serve: Sprinkle with fresh parsley, dill, additional crumbled feta, and serve with lemon wedges for added zest.

Notes

  • For tender meatballs, avoid overmixing the chicken mixture.
  • Use plain breadcrumbs for a more authentic texture; panko can be used for a lighter crust.
  • Chicken broth can be substituted with vegetable broth for a lighter taste or water if unavailable.
  • Fresh dill is optional but adds a lovely aromatic note.
  • Ensure meatballs reach an internal temperature of 165°F for food safety.
  • Leftover meatballs can be refrigerated for 2-3 days and reheated gently.

Nutrition

Keywords: Greek chicken meatballs, lemon orzo, Mediterranean chicken recipe, healthy meatballs, lemon pasta side dish, easy Greek dinner

Find it online: https://servedbynora.com/greek-chicken-meatballs-with-lemon-orzo-recipe/