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Greek Chicken Meatballs with Lemon Orzo Recipe

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

5.2 from 5 reviews

This Greek Chicken Meatballs with Lemon Orzo recipe offers a delightful combination of tender, flavorful chicken meatballs infused with herbs and feta cheese, paired with a bright and zesty lemon orzo. Perfect for a fresh, Mediterranean-inspired meal that’s easy to prepare and packed with delicious ingredients.

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 ground chicken, egg, breadcrumbs, crumbled feta, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently with your hands until well combined, being careful not to overmix to maintain tenderness. Shape the mixture into 16-20 meatballs, about 1 ½ inches in diameter. Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer (cook in batches if needed) and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside.
  2. 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. Drain any excess liquid if necessary. Return orzo to the pot, stir in butter, lemon juice, lemon zest, and minced garlic until butter is melted and orzo is coated. Season with salt and pepper to taste.
  3. Assemble the Dish: Divide lemon orzo among four plates or bowls. Top each with 4-5 Greek chicken meatballs. Garnish with fresh parsley, dill, additional crumbled feta, and serve with lemon wedges for extra brightness.

Notes

  • Use panko breadcrumbs for lighter, fluffier meatballs or regular breadcrumbs for a denser texture.
  • Feta cheese adds a salty, tangy flavor—feel free to adjust quantity based on preference.
  • To keep meatballs moist, avoid overmixing and be sure not to overcook.
  • If you prefer, bake meatballs at 400°F for 15-18 minutes instead of pan-frying to reduce oil.
  • Fresh herbs like parsley and dill can be substituted or omitted as per taste.
  • Vegetarian option: substitute ground chicken with plant-based ground meat and use vegan feta cheese.

Nutrition

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

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