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
