Description
This Greek-inspired Chicken Meatballs with Lemon Orzo recipe combines tender, flavorful chicken meatballs with bright and zesty lemon orzo pasta. Perfectly cooked on the stovetop, the meatballs are infused with herbs, feta cheese, and garlic, while the orzo is enriched with butter, lemon juice, and zest for a refreshing, balanced meal. Ready in 45 minutes, this dish offers a delicious Mediterranean flair that’s easy to prepare and ideal for family dinners.
Ingredients
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
- 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 black pepper. Mix gently with your hands until all ingredients are evenly distributed, being careful not to overmix to keep the meatballs tender. Then, form the mixture into meatballs about 1 ½ inches in diameter, yielding 16-20 meatballs.
- Cook the Meatballs: Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the meatballs in a single layer, cooking in batches if needed to avoid overcrowding. Cook the meatballs for 4-5 minutes per side, turning occasionally, until they are golden brown all over and reach an internal temperature of 165°F. Remove from skillet and set aside.
- 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 to prevent sticking. When cooked and most liquid has been absorbed, drain any excess liquid if necessary. Return orzo to the pot and stir in butter, lemon juice, lemon zest, and minced garlic. Mix until butter melts and orzo is coated in a flavorful lemon sauce. Season with salt and pepper to taste.
- Assemble the Dish: Divide the lemon orzo evenly among four plates or bowls. Top each serving with 4-5 Greek chicken meatballs. Garnish with fresh parsley, dill, additional crumbled feta cheese, and lemon wedges for extra zing. Serve immediately while warm.
Notes
- You can substitute ground turkey for chicken for a similar result.
- If you prefer a gluten-free version, use gluten-free breadcrumbs and orzo made from gluten-free grains.
- Adjust the lemon zest and juice according to taste for a more or less pronounced citrus flavor.
- Meatballs can be baked at 400°F for 20 minutes as an alternative to stovetop cooking.
- Make sure not to overcrowd the skillet to ensure even cooking and browning of the meatballs.
- Adding fresh dill is optional but provides a nice herbaceous complement to the lemon and chicken flavors.
