🧾 Ingredients:
For the chicken meatballs:
1 lb ground chicken
1/4 cup breadcrumbs (preferably whole wheat)
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tbsp fresh oregano (or 1 tsp dried)
1 tbsp fresh parsley, chopped
1 tsp lemon zest
Salt and pepper to taste
1 tbsp olive oil (for frying)
For the lemon orzo:
1 cup orzo pasta
2 tbsp olive oil
1/4 cup fresh lemon juice
Zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and pepper to taste
Crumbled feta cheese (optional, for garnish)
👩🍳 Instructions:
Make the meatballs:
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, oregano, parsley, lemon zest, salt, and pepper.
Mix until everything is evenly incorporated.
Roll the mixture into 1-inch meatballs and set aside.
Cook the meatballs:
Heat the olive oil in a large skillet over medium heat.
Add the meatballs and cook for 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through (internal temperature should reach 165°F/75°C).
Once cooked, remove from the skillet and set aside.
Cook the orzo:
While the meatballs are cooking, bring a large pot of salted water to a boil.
Add the orzo and cook according to the package instructions (about 8-10 minutes).
Drain and set aside.
Make the lemon orzo:
In the same pot, heat the olive oil over medium heat.
Add the lemon juice and lemon zest, stirring to combine.
Add the cooked orzo back into the pot and toss to coat in the lemony oil.
Stir in fresh parsley, salt, and pepper to taste.
Serve:
Serve the Greek chicken meatballs on top of the lemon orzo.
Garnish with crumbled feta cheese (optional) and extra parsley, if desired.
✨ Pro tip: For an added layer of flavor, drizzle some tzatziki sauce on top of the meatballs or serve it on the side as a dipping sauce.