Go Back

Greek Chicken Meatballs with Lemon Orzo

A delightful combination of juicy chicken meatballs and zesty lemon orzo, offering a Mediterranean twist on a classic dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound ground chicken Use lean ground chicken for best results.
  • 1/2 cup breadcrumbs Panko breadcrumbs can also be used for added crunch.
  • 1/4 cup feta cheese, crumbled Adds a tangy flavor to the meatballs.
  • 1/4 cup chopped fresh parsley Fresh parsley enhances the flavor.
  • 2 cloves garlic, minced Garlic adds depth to the flavor.
  • 1 large egg Acts as a binder for the meatballs.
  • 1 teaspoon dried oregano A classic Greek herb.
  • to taste Salt and pepper Season to your preference.
Orzo Preparation
  • 1 cup orzo pasta Cook according to package instructions.
  • 4 cups chicken broth Use low-sodium broth for less salt.
  • 1 large lemon, zested and juiced Provides the signature lemon flavor.
  • Olive oil for cooking Olive oil For browning the meatballs.

Method
 

Preparation
  1. In a large bowl, combine the ground chicken, breadcrumbs, crumbled feta cheese, chopped parsley, minced garlic, egg, oregano, salt, and pepper. Mix together until just combined, making sure not to overwork the mixture.
  2. Using your hands, shape the mixture into small, golf ball-sized meatballs and place them on a plate.
Cooking Meatballs
  1. In a large skillet, heat a drizzle of olive oil over medium heat. Add the meatballs in a single layer, cooking for about 5-6 minutes on each side, or until they are golden brown and cooked through.
Preparing Lemon Orzo
  1. In a separate pot, bring the chicken broth to a boil. Add in the orzo, lemon juice, and zest. Cook for about 8-10 minutes, or until the orzo is al dente, stirring occasionally.
Combining and Serving
  1. Once the orzo is cooked, drain any excess broth and transfer to a serving dish. Top with the cooked chicken meatballs, garnish with extra parsley, and enjoy!

Notes

These meatballs can be made ahead! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Freeze separately for up to three months. Reheat in a preheated oven or in a skillet with a splash of broth.