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Greek Chicken Meatballs with Lemon Orzo Recipe

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4.2 from 39 reviews

These Greek Chicken Meatballs with Lemon Orzo combine tender, flavorful chicken meatballs with a bright, citrusy orzo pasta. Enhanced with feta cheese, herbs, and lemon zest, this Mediterranean-inspired dish makes for a satisfying and elegant meal that’s quick to prepare on the stovetop.

Ingredients

For the Greek Chicken Meatballs:

  • 1 pound ground chicken
  • 1 large egg
  • ½ cup breadcrumbs (plain or panko)
  • 2 tablespoons olive oil (for cooking)
  • 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

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 the ground chicken, egg, breadcrumbs, crumbled feta cheese, fresh parsley, dried oregano, minced garlic, lemon zest, salt, and black pepper. Mix gently using your hands until the ingredients are evenly incorporated, being careful not to overmix to keep the meatballs tender. Shape the mixture into meatballs about 1 ½ inches in diameter, yielding approximately 16 to 20 meatballs.
  2. Cook the Meatballs: Heat the olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add the meatballs in a single layer, cooking in batches if necessary to avoid overcrowding. Cook the meatballs for about 4 to 5 minutes on each side, turning occasionally until they are golden brown all over and reach an internal temperature of 165°F (74°C). Remove the meatballs from the skillet and set aside.
  3. Cook the Lemon Orzo: While the meatballs cook, bring the chicken broth to a boil in a medium saucepan. Add the orzo pasta and cook according to package instructions, typically 8 to 10 minutes, stirring occasionally to prevent sticking. Once the orzo is tender and most of the liquid absorbed, drain any excess liquid if necessary. Return the orzo to the pot and stir in the butter, lemon juice, lemon zest, and minced garlic. Mix thoroughly until the butter melts and coats the pasta. Season with salt and pepper to taste.
  4. Assemble the Dish: Divide the lemon orzo evenly among four plates or bowls. Top each serving with 4 to 5 Greek chicken meatballs. Garnish with fresh parsley or dill, additional crumbled feta cheese if desired, and serve with lemon wedges for an extra burst of citrus flavor.

Notes

  • To ensure tender meatballs, avoid overmixing the meat mixture.
  • Use plain or panko breadcrumbs depending on your texture preference.
  • If you want to make this dish dairy-free, omit the feta cheese and butter, substituting with olive oil.
  • Fresh herbs like parsley and dill add brightness but can be adjusted based on availability.
  • Use chicken broth for cooking the orzo to enhance flavor; water can be substituted if preferred.
  • Check the internal temperature of the meatballs to ensure they are safely cooked to 165°F.

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