Greek Chicken Meatballs with Lemon Orzo Recipe
This flavorful Greek Chicken Meatballs with Lemon Orzo recipe combines tender, aromatic chicken meatballs with a bright, zesty lemon-infused orzo pasta. The meatballs are seasoned with classic Mediterranean herbs, feta cheese, and garlic, pan-seared to a golden brown for a deliciously moist interior. The creamy lemon orzo complements the dish perfectly, making it a satisfying and fresh Mediterranean-inspired meal perfect for any weeknight or special occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Greek
- Diet: Low Fat
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
- Prepare the Greek Chicken Meatballs: In a large mixing bowl, combine ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and black pepper. Mix gently by hand until ingredients are just evenly distributed, ensuring not to overmix to keep the meatballs tender.
- Form the Meatballs: Using a small scoop or your hands, shape the mixture into meatballs about 1 ½ inches in diameter. You should get approximately 16-20 meatballs from this mixture.
- Cook the Meatballs: Heat olive oil in a large nonstick skillet over medium heat. Once hot, add the meatballs in a single layer, working in batches if needed to avoid overcrowding. Cook meatballs for 4-5 minutes on each side, turning occasionally, until they are golden brown on all sides and reach an internal temperature of 165°F. Remove cooked meatballs from skillet and set aside.
- Cook the Lemon Orzo: While meatballs cook, bring chicken broth to a boil in a medium saucepan. Add orzo pasta and cook according to package instructions, usually 8-10 minutes, stirring occasionally to prevent sticking. Once cooked and most liquid absorbed, drain excess if necessary.
- Prepare Lemon Sauce for Orzo: Return drained orzo to saucepan and stir in butter, lemon juice, lemon zest, and minced garlic. Mix well until butter is melted and orzo is evenly coated with the lemon sauce. Season with salt and pepper to taste.
- Assemble the Dish: Divide lemon orzo among four plates or bowls. Top each serving with 4-5 Greek chicken meatballs. Garnish with fresh parsley, dill, crumbled feta cheese, and serve with a lemon wedge on the side for extra zing.
Notes
- For best results, avoid overmixing the meatball mixture to ensure tender, juicy meatballs.
- If you prefer, use olive oil instead of butter to keep the lemon orzo lighter.
- Fresh herbs like dill and parsley can be adjusted or omitted based on preference.
- The lemon zest and juice can be adjusted to taste for more or less tanginess.
- Make sure the internal temperature of meatballs reaches 165°F for safe consumption.
- Breadcrumbs can be substituted with gluten-free breadcrumbs if needed to accommodate dietary restrictions.
Keywords: Greek chicken meatballs, lemon orzo, Mediterranean chicken recipe, baked chicken meatballs, easy Greek dinner, healthy chicken recipe, lemon pasta, feta cheese meatballs, poultry recipe
