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Greek Chicken Meatballs with Lemon Orzo Recipe

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

4.8 from 28 reviews

Delight in these flavorful Greek Chicken Meatballs served with a zesty Lemon Orzo. This wholesome and vibrant dish combines tender chicken meatballs infused with herbs, feta, and lemon zest, perfectly paired with buttery lemon orzo pasta for a refreshing Mediterranean-inspired meal that’s perfect for lunch or 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
  • 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 using your hands until all ingredients are evenly incorporated, being careful not to overmix to maintain tenderness. Shape the mixture into meatballs about 1 ½ inches in diameter using a small scoop or your hands, yielding 16-20 meatballs. Heat olive oil in a large nonstick skillet over medium heat. Place the meatballs in a single layer (cook in batches if needed to avoid overcrowding). Cook each side for 4-5 minutes, turning occasionally until the meatballs are golden brown and reach an internal temperature of 165°F. Remove from the skillet and set aside.
  2. Cook the Lemon Orzo: While the meatballs cook, bring chicken broth to a boil in a medium saucepan. Add the orzo and cook for 8-10 minutes, stirring occasionally to prevent sticking, until tender and most liquid is absorbed. Drain any excess liquid if necessary. Return the orzo to the pot and stir in butter, lemon juice, lemon zest, and minced garlic until the butter melts and coats the pasta. Season with salt and pepper to taste.
  3. Assemble the Dish: Divide the lemon orzo evenly among four plates or bowls. Top each serving with 4-5 Greek chicken meatballs. Garnish with freshly chopped parsley, dill, additional crumbled feta cheese, and serve with lemon wedges for an extra burst of flavor.

Notes

  • Use plain or panko breadcrumbs depending on your texture preference.
  • For a dairy-free version, omit the feta cheese.
  • Chicken broth adds more flavor to the orzo but water can be substituted.
  • Make sure not to overmix the meatballs to keep them tender and juicy.
  • The meatballs can be baked at 375°F for 20 minutes as an alternative to frying.
  • Leftover meatballs and orzo can be stored separately in airtight containers for up to 3 days.

Nutrition

Keywords: Greek chicken meatballs, lemon orzo, Mediterranean recipe, healthy chicken meatballs, easy lunch recipe, lemon pasta, feta cheese meatballs

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