Description
These Greek Chicken Meatballs with Lemon Orzo are a light, flavorful, and satisfying meal. Tender chicken meatballs seasoned with feta, dill, oregano, and lemon zest are served over bright, lemony orzo pasta.
Ingredients
For the Greek Chicken Meatballs:
- 1 pound ground chicken
- 1/4 cup breadcrumbs (plain or Italian seasoned)
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- 1 teaspoon dried oregano
- 1 large egg, beaten
- Zest of 1 lemon
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil, for frying
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- Zest of 1 lemon
- Juice of 1 lemon (about 2–3 tablespoons)
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt, to taste
- Black pepper, to taste
Optional Garnish:
- Additional chopped fresh parsley
- Crumbled feta cheese
Instructions
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Make the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, finely chopped red onion, minced garlic, crumbled feta cheese, chopped parsley, chopped dill (or dried dill), dried oregano, beaten egg, lemon zest, salt, and pepper.
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Mix Gently: Use your hands to gently mix the ingredients until they are just combined. Do not overmix, as this can result in tough meatballs.
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Form Meatballs: Form the mixture into small meatballs, about 1-1.5 inches in diameter. (You should get about 20-24 meatballs).
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Cook Meatballs (in Batches): Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook the meatballs for about 4-5 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the cooked meatballs from the skillet and set aside.
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Cook the Lemon Orzo:
- While the meatballs are cooking, prepare the orzo. In a medium saucepan, bring the chicken broth to a boil.
- Add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente.
- Drain the orzo well and return it to the saucepan (off the heat).
- Add the 1 tablespoon of olive oil, lemon zest, lemon juice, grated Parmesan cheese, and chopped parsley to the cooked orzo. Stir gently to combine.
- Season the orzo with salt and pepper to taste.
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Serve: To serve, divide the lemon orzo among bowls. Top with the Greek chicken meatballs. Garnish with additional chopped parsley and crumbled feta cheese, if desired. Serve immediately.
Notes
- Mixing Meatballs: Be careful not to overmix the meatball mixture to keep them tender.
- Ground Chicken: You can substitute ground turkey if desired.
- Cooking Meatballs: Meatballs can also be baked at 400°F (200°C) for 15-20 minutes until cooked through.
- Orzo: Cook the orzo al dente according to package directions.
- Cheese: Freshly grated Parmesan melts best into the orzo.
- Serving Suggestions: Serve with a side of steamed vegetables or a fresh Greek salad for a complete meal.
- Storage: Store leftover meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.