Description
Juicy Greek chicken meatballs served over bright, lemony orzo for a fresh and satisfying Mediterranean-inspired meal.
Ingredients
For the Greek Chicken Meatballs:
- 1 pound ground chicken
- 1 large egg
- 1/2 cup breadcrumbs (plain or panko)
- 2 tablespoons olive oil (for cooking)
- 1/3 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
- 1/2 teaspoon black pepper
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth (or water)
- 2 tablespoons butter (or olive oil)
- Juice of 1 lemon
- Zest of 1 lemon
- 1 garlic clove, minced
- 2 tablespoons fresh dill, chopped (optional)
- Salt and pepper to taste
Optional Toppings:
- Fresh parsley or dill
- Crumbled feta cheese
- Lemon wedges
Instructions
1. In a large bowl, combine ground chicken, egg, breadcrumbs, feta, parsley, oregano, garlic, lemon zest, salt, and pepper. Mix gently until combined.
2. Form mixture into 1 1/2-inch meatballs, yielding about 16–20 meatballs.
3. Heat olive oil in a skillet over medium heat. Cook meatballs 4–5 minutes per side until browned and cooked through to 165°F. Remove and set aside.
4. In a saucepan, bring chicken broth to a boil. Add orzo and cook 8–10 minutes until tender, stirring occasionally.
5. Drain excess liquid if needed. Stir in butter, lemon juice, lemon zest, and garlic until well combined. Season with salt and pepper.
6. Divide orzo among plates and top with meatballs.
7. Garnish with parsley, dill, feta, and lemon wedges before serving.
Notes
Avoid overmixing the meatball mixture to keep them tender.
Cook meatballs in batches to prevent overcrowding in the pan.
For extra flavor, add a pinch of red pepper flakes to the orzo.
You can substitute ground turkey for chicken if desired.