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Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo is a vibrant, satisfying Mediterranean-inspired dish that pairs herbaceous meatballs with creamy citrus-infused pasta for a light yet comforting meal. It’s easy to customize, nutritionally balanced, and perfect for a healthy family dinner or weekly meal prep.
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Ingredients
  

For the Greek Chicken Meatballs:

  • 1 pound of ground chicken
  • 1 large egg
  • ½ cup of plain or panko breadcrumbs
  • 2 tablespoons of olive oil for cooking
  • ⅓ cup of crumbled feta cheese
  • 2 tablespoons of finely chopped fresh parsley
  • 2 teaspoons of dried oregano
  • 2 cloves of garlic minced
  • Zest from 1 lemon
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper

For the Lemon Orzo:

  • 1 cup of orzo pasta
  • 2 cups of chicken broth or water, as an alternative for cooking
  • 2 tablespoons of butter or olive oil
  • Juice from 1 lemon
  • Zest from 1 lemon
  • 1 clove of garlic minced
  • 2 tablespoons of chopped fresh dill optional, for garnish
  • Salt and pepper to taste
  • Optional Toppings and Garnishes:
  • Fresh parsley or dill
  • Crumbled feta cheese
  • Lemon wedges

Instructions
 

Step 1: Make the Greek Chicken Meatballs

  • In a large mixing bowl, combine ground chicken, egg, breadcrumbs, crumbled feta, chopped parsley, dried oregano, minced garlic, lemon zest, salt, and black pepper. Mix everything gently by hand until the ingredients are well incorporated—take care not to overmix, as this can make the meatballs tough.
  • Shape the mixture into evenly sized meatballs, about 1½ inches in diameter, using a small scoop or your hands. You should end up with approximately 16 to 20 meatballs.
  • In a large nonstick skillet, heat the olive oil over medium heat. Once hot, add the meatballs in a single layer, working in batches if needed to avoid overcrowding the pan.
  • Cook for 4–5 minutes per side, turning as needed, until the meatballs are golden brown all over and fully cooked through (they should reach an internal temperature of 165°F). Once done, transfer the meatballs to a plate and set aside.

Step 2: Prepare the Lemon Orzo

  • While the meatballs are cooking, start on the orzo. Bring chicken broth to a boil in a medium saucepan. Add the orzo and cook according to the package instructions, typically 8–10 minutes, stirring now and then to prevent it from sticking.
  • When the orzo is tender and most of the liquid is absorbed, drain any excess if necessary. Return the orzo to the pot and stir in butter (or olive oil), lemon juice, lemon zest, and minced garlic. Mix until the butter has melted and the orzo is coated with the bright, lemony sauce. Season with salt and pepper to your preference.

Step 3: Put Everything Together

  • Spoon the lemon orzo into four serving bowls or plates.
  • Top each portion with 4–5 cooked chicken meatballs.
  • Finish with a sprinkle of fresh parsley or dill, a bit more feta if desired, and a wedge of lemon on the side for an extra pop of citrus flavor.

Ingredient Background

  • Ground Chicken
  • A light, lean source of protein, ground chicken is ideal for absorbing bold flavors like lemon, garlic, and herbs. It creates moist, tender meatballs that are both healthy and satisfying. If preferred, ground turkey can be used as a substitute with similar results.
  • Feta Cheese
  • This crumbly, salty cheese adds a burst of briny flavor to the meatballs. Choose authentic Greek feta—traditionally made from sheep’s or goat’s milk—for the richest taste. It not only complements the herbs and lemon but also enhances the overall Mediterranean flair of the dish.
  • Orzo
  • Shaped like rice but classified as pasta, orzo is excellent at soaking up sauces, making it a perfect match for the buttery, citrusy finish of this recipe. Its soft yet slightly chewy texture balances well with the meatballs. To make the dish gluten-free, you can swap orzo with rice or a gluten-free pasta option.
  • Lemon
  • A defining ingredient in Greek cuisine, lemon brings brightness and acidity that lift all the other flavors in this meal. Both the juice and zest are used to add depth to the orzo and to accent the herbaceous meatballs. Always opt for fresh lemon for the best flavor and fragrance.