Description
Greek Chicken Meatballs with Lemon Orzo is a bright and herby Mediterranean-inspired dish that combines flavorful ground chicken meatballs with zesty lemon-infused orzo pasta. This recipe offers a perfect balance of fresh herbs, cheese, and citrus, making it a delicious and satisfying main course ideal for a family dinner or entertaining guests.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon zest
- 2 garlic cloves, minced
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Lemon Orzo
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, chopped dill, lemon zest, minced garlic, egg, dried oregano, salt, and black pepper. Mix gently until all ingredients are just combined, being careful not to overmix to keep the meatballs tender.
- Shape the Meatballs: Using your hands, form the mixture into 16 small evenly sized meatballs to ensure even cooking.
- Cook the Meatballs: Heat 2 tablespoons olive oil in a large skillet over medium heat. Place the meatballs in batches, being careful not to overcrowd the pan. Cook, turning occasionally, until all sides are golden brown and the meatballs are cooked through, approximately 8 to 10 minutes total. Remove meatballs from the skillet and set aside.
- Start the Lemon Orzo: In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant but not browned.
- Toast the Orzo: Stir in the orzo pasta and toast it lightly, stirring constantly, for about 2 minutes to enhance its nutty flavor.
- Add Broth and Simmer: Pour in 2 cups of chicken broth, bring the mixture to a boil, then reduce heat to low. Let it simmer, stirring occasionally, for 10 to 12 minutes or until the orzo is tender and most of the liquid has been absorbed.
- Finish the Orzo: Stir in lemon juice, lemon zest, crumbled feta cheese, chopped fresh parsley, and season with salt and pepper to taste. Mix gently to combine all flavors well.
- Serve: Plate the warm orzo and top with the cooked chicken meatballs. Garnish with additional fresh herbs or feta cheese if desired for an extra pop of flavor and color.
Notes
- You can bake the meatballs at 400°F (200°C) for 15–18 minutes as an alternative to stovetop cooking for a hands-off method.
- Add chopped spinach or kalamata olives to the lemon orzo for enhanced Mediterranean flair.
- This dish pairs beautifully with a refreshing cucumber yogurt sauce or traditional tzatziki on the side.
