Why You’ll Love This Recipe
This dish combines the savory taste of Greek-seasoned chicken meatballs with the bright and refreshing notes of lemon orzo. It’s a balanced meal that’s both satisfying and light, ideal for those who appreciate flavorful and wholesome cooking. The use of fresh herbs and lemon zest elevates the taste, providing a gourmet experience that’s easy to achieve at home.
Ingredients
For the Greek Chicken Meatballs:
- 1 lb 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Greek Chicken Meatballs:
- In a large bowl, combine the ground chicken, breadcrumbs, red onion, garlic, feta cheese, parsley, dill, oregano, beaten egg, lemon zest, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan.
- Cook the meatballs for about 4-5 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
- Prepare the Lemon Orzo:
- In a medium saucepan, bring the chicken broth to a boil.
- Add the orzo and cook according to the package instructions, usually about 8-10 minutes, until al dente.
- Drain the orzo and return it to the saucepan.
- Add the olive oil, lemon zest, lemon juice, Parmesan cheese, and chopped parsley. Stir to combine.
- Season with salt and pepper to taste.
- Serve:
- Serve the Greek chicken meatballs over the lemon orzo.
- Garnish with additional chopped parsley and a sprinkle of crumbled feta cheese, if desired.
- Pair with a side of steamed vegetables or a fresh Greek salad for a complete meal.
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 basil or mint in place of parsley and dill to experiment with different herb combinations.
- Gluten-Free Option: Replace breadcrumbs with gluten-free breadcrumbs and ensure the orzo is gluten-free or substitute with rice.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat meatballs and orzo in a skillet over medium heat until warmed through, adding a splash of chicken broth if needed to prevent drying out.
FAQs
How can I make the lemon orzo more creamy?
Stir in a dollop of Greek yogurt or a splash of cream to the orzo for a richer, creamier texture.
What side dishes go well with this meal?
A fresh Greek salad, steamed green beans, or roasted vegetables are perfect side dishes for this meal.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. Adjust the quantity to taste.
How do I prevent the meatballs from falling apart?
Ensure the mixture is well combined and not too wet. Chilling the meatballs for 15-30 minutes before cooking can help them hold their shape better.
Can I bake the meatballs instead of frying?
Yes, bake the meatballs in a preheated oven at 400°F (200°C) for 15-20 minutes, or until cooked through.
Is it possible to make this dish ahead of time?
Yes, you can prepare the meatballs and orzo ahead of time. Store them separately in the refrigerator and reheat before serving.
What can I use instead of orzo?
You can substitute orzo with rice, quinoa, or couscous for a different texture.
How can I add more vegetables to this dish?
Incorporate chopped spinach or grated zucchini into the meatball mixture, or add sautéed vegetables like bell peppers or cherry tomatoes to the orzo.
Can I freeze the meatballs?
Yes, cooked meatballs can be frozen for up to 3 months. Thaw in the refrigerator and reheat before serving.
What type of cheese can I use instead of feta?
Crumbled goat cheese or grated Parmesan can be used as alternatives to feta cheese.
Conclusion
Greek Chicken Meatballs with Lemon Orzo is a versatile and flavorful dish that brings the taste of the Mediterranean to your table
Greek Chicken Meatballs with Lemon Orzo
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- Author: Isabella
- Total Time: 45 minutes
- Yield: 4 servings
Description
Enjoy a taste of the Mediterranean with Greek Chicken Meatballs paired with zesty Lemon Orzo. This flavorful, wholesome dish is perfect for family meals or entertaining, combining tender chicken meatballs with a refreshing, citrusy pasta side.
Ingredients
For the Greek Chicken Meatballs:
- 1 lb 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 tbsp chopped fresh dill or 1 tsp dried dill
- 1 tsp dried oregano
- 1 egg, beaten
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tbsp olive oil for frying
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tbsp olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the Greek Chicken Meatballs:
- In a large bowl, mix ground chicken, breadcrumbs, red onion, garlic, feta, parsley, dill, oregano, egg, lemon zest, salt, and pepper until combined.
- Form into small meatballs (1-1.5 inches in diameter).
- Heat olive oil in a skillet over medium heat. Cook meatballs in batches, turning to brown evenly, for 4-5 minutes per side or until cooked through. Set aside.
- Prepare the Lemon Orzo:
- Bring chicken broth to a boil in a medium saucepan.
- Cook orzo in the broth according to package instructions (8-10 minutes).
- Drain and return to the pan. Stir in olive oil, lemon zest, lemon juice, Parmesan, and parsley. Season with salt and pepper.
- Serve:
- Plate the orzo and top with the meatballs.
- Garnish with additional parsley and crumbled feta, if desired.
Notes
- To prevent meatballs from falling apart, ensure the mixture is well combined and chill before cooking.
- Add Greek yogurt to the orzo for a creamier texture.
- Substitute orzo with rice, quinoa, or couscous for variation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean