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Greek Chicken Meatballs with Lemon Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 40 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Greek

Description

These Greek Chicken Meatballs with Lemon Orzo combine tender, flavorful chicken meatballs with a bright and zesty lemon orzo pasta. Perfectly seasoned with feta, herbs, and garlic, this dish is a delightful Mediterranean-inspired meal that’s quick and easy to prepare within 45 minutes. Served with fresh herbs and lemon wedges, it makes a delicious and satisfying dinner for four.

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
  • Crumbled feta cheese
  • Lemon wedges

Instructions

  1. Prepare the Greek Chicken Meatballs: In a large mixing bowl, combine ground chicken, egg, breadcrumbs, crumbled feta, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently by hand until evenly combined, taking care not to overmix to keep meatballs tender.
  2. Form Meatballs: Shape the mixture into 16-20 meatballs, each about 1½ inches in diameter, using a small scoop or your hands.
  3. Cook Meatballs: Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer, working in batches if necessary, to avoid overcrowding. Cook for 4-5 minutes per side, turning occasionally, until golden brown and 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 according to package instructions (8-10 minutes), stirring occasionally to prevent sticking.
  5. Finish Orzo: Once orzo is cooked and liquid mostly absorbed, drain any excess liquid. Return orzo to pot, stir in butter, lemon juice, lemon zest, and minced garlic until butter melts and orzo is coated. Season with salt and pepper to taste.
  6. Assemble the Dish: Divide lemon orzo among four plates or bowls. Top each serving with 4-5 Greek chicken meatballs.
  7. Garnish and Serve: Garnish with fresh parsley, chopped dill (if using), extra crumbled feta, and lemon wedges for added zest. Serve immediately.

Notes

  • For a gluten-free version, substitute gluten-free breadcrumbs.
  • Use fresh herbs for the most vibrant flavor, especially parsley and dill.
  • Make sure not to overmix the meatball mixture to keep the texture tender.
  • Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165°F.
  • The lemon zest and juice brighten the orzo, balancing the richness of the meatballs and feta.
  • Can be prepared ahead; store meatballs and orzo separately and reheat gently before serving.

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