Why You’ll Love This Recipe
- Flavorful and Aromatic: The meatballs are seasoned with a blend of herbs and spices, offering a taste that’s both rich and nuanced.
- Balanced and Light: The lemon orzo adds a bright, citrusy note that complements the savory meatballs, making the dish feel light yet fulfilling.
- Simple Preparation: With straightforward steps and readily available ingredients, this recipe is accessible for cooks of all levels.
- Versatile Serving Options: Pair it with a Greek salad, tzatziki sauce, or steamed vegetables to customize your meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Greek Chicken Meatballs:
- 1 pound ground chicken
- ¼ cup breadcrumbs
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- 1 teaspoon dried oregano
- 1 egg, beaten
- Zest of 1 lemon
- Salt and pepper, to taste
- 2 tablespoons olive oil, for frying
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Directions
- Prepare the Meatballs:
- In a large bowl, combine ground chicken, breadcrumbs, red onion, garlic, feta, parsley, dill, oregano, beaten egg, lemon zest, salt, and pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
- Shape the mixture into 1.5-inch meatballs, placing them on a plate.
- Cook the Meatballs:
- Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, ensuring not to overcrowd the pan.
- Cook for 4-5 minutes per side, turning to brown all over, until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Remove the meatballs from the skillet and set aside.
- Prepare the Lemon Orzo:
- In the same skillet, add the chicken broth and bring to a boil, scraping up any browned bits from the meatballs for added flavor.
- Add the orzo and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in the lemon zest, lemon juice, olive oil, Parmesan cheese, and parsley. Season with salt and pepper to taste.
- Combine and Serve:
- Return the meatballs to the skillet, nestling them into the orzo.
- Garnish with additional parsley and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Protein Alternatives: Substitute ground chicken with ground turkey or beef for a different flavor profile.
- Herb Substitutions: Use fresh herbs like mint or basil in place of parsley and dill to experiment with flavors.
- Gluten-Free Option: Replace breadcrumbs with gluten-free breadcrumbs and use gluten-free pasta to accommodate dietary needs.
- Dairy-Free Version: Omit the feta cheese and Parmesan, or use dairy-free alternatives, to make the dish dairy-free.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth to maintain moisture. Alternatively, microwave on medium power until heated through.
FAQs
How can I make the meatballs juicier?
Adding a tablespoon of olive oil or a bit of grated onion to the meat mixture can enhance juiciness.
Can I bake the meatballs instead of frying?
Yes, bake them in a preheated oven at 400°F (200°C) for 15-18 minutes, or until cooked through.
What can I use instead of orzo?
Couscous, quinoa, or small pasta shapes like ditalini can be good substitutes.
Is it okay to use dried herbs instead of fresh?
Yes, but use half the amount, as dried herbs are more
Greek Chicken Meatballs with Lemon Orzo
- Total Time: 45 minutes
- Yield: 4 servings
Description
Savor the Mediterranean flavors with Greek Chicken Meatballs and zesty Lemon Orzo. These tender, herb-infused meatballs pair perfectly with a bright, citrusy orzo for a balanced, flavorful meal. Perfect for weeknight dinners or entertaining guests, this easy-to-make recipe is a crowd-pleaser!
Ingredients
For the Greek Chicken Meatballs:
- 1 pound ground chicken
- ¼ cup breadcrumbs
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- 1 teaspoon dried oregano
- 1 egg, beaten
- Zest of 1 lemon
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Prepare the Meatballs:
- In a large bowl, mix ground chicken, breadcrumbs, red onion, garlic, feta, parsley, dill, oregano, egg, lemon zest, salt, and pepper until just combined.
- Shape into 1.5-inch meatballs and set aside.
- Cook the Meatballs:
- Heat olive oil in a skillet over medium heat. Add meatballs in a single layer.
- Cook for 4-5 minutes per side until golden brown and cooked through (165°F/74°C). Remove and set aside.
- Prepare the Lemon Orzo:
- In the same skillet, add chicken broth, scraping any browned bits.
- Bring to a boil, add orzo, and cook for 8-10 minutes, stirring occasionally until tender and liquid is mostly absorbed.
- Stir in lemon zest, lemon juice, olive oil, Parmesan cheese, and parsley. Season to taste.
- Combine and Serve:
- Nestle meatballs into the orzo and garnish with parsley. Serve warm.
Notes
- For juicier meatballs, add 1 tablespoon of olive oil or grated onion to the mixture.
- Bake the meatballs at 400°F (200°C) for a lighter option.
- Replace orzo with quinoa, couscous, or gluten-free pasta for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
