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Greek Chicken Meatballs with Lemon Orzo Recipe

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

5.3 from 14 reviews

These Greek Chicken Meatballs with Lemon Orzo are a flavorful and healthy Mediterranean-inspired dish featuring tender chicken meatballs seasoned with feta, lemon, and herbs, served over zesty lemon-infused orzo pasta. Perfect for a quick weeknight dinner or entertaining guests with a fresh, vibrant meal.

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
  • 2 tablespoons fresh dill, chopped (optional, for garnish)
  • Salt and pepper to taste

Optional Toppings and Garnishes:

  • Fresh parsley or dill
  • Crumbled feta cheese
  • Lemon wedges

Instructions

  1. Prepare the Greek Chicken Meatballs: In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, crumbled feta cheese, chopped parsley, dried oregano, minced garlic, lemon zest, salt, and black pepper. Mix gently with your hands until evenly distributed, being careful not to overmix to keep the meatballs tender. Form the mixture into 16-20 meatballs about 1 ½ inches in diameter. Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 4-5 minutes per side, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F. Remove the meatballs from the skillet and set aside.
  2. Cook the Lemon Orzo: While the meatballs cook, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions, typically 8-10 minutes, stirring occasionally. Once the orzo is tender and most liquid absorbed, drain any excess liquid if needed. Return the orzo to the pot and stir in the butter, lemon juice, lemon zest, and minced garlic. Mix well until the butter melts and the orzo is evenly coated in the lemon sauce. Season with salt and pepper to taste.
  3. Assemble the Dish: Divide the lemon orzo onto four plates or bowls. Top each serving with 4-5 Greek chicken meatballs. Garnish with fresh parsley or dill, additional crumbled feta cheese, and lemon wedges for an extra burst of flavor. Serve immediately and enjoy your vibrant and satisfying Mediterranean meal.

Notes

  • For a gluten-free option, use gluten-free breadcrumbs or omit them and add an extra egg for binding.
  • Ground turkey can be substituted for chicken if preferred.
  • Adjust lemon juice and zest amounts to taste for a more pronounced citrus flavor.
  • To make the dish dairy-free, omit feta cheese and use olive oil instead of butter in the orzo.
  • Meatballs can be baked at 400°F (200°C) for 20 minutes as a hands-off cooking alternative.
  • Leftover meatballs can be stored in an airtight container and refrigerated for up to 3 days.

Nutrition

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

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