The Ultimate Greek Chicken Meatballs with Lemon Orzo
A Mediterranean-inspired one-pan meal featuring flavorful Greek chicken meatballs served over a bed of zesty lemon orzo. The meatballs are made with ground chicken, crumbled feta cheese, fresh parsley, and lemon zest, then pan-fried until golden brown. The orzo is cooked in chicken broth and tossed with butter, fresh lemon juice, garlic, and dill, creating a bright and satisfying main course.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying, Boiling
- Cuisine: Greek
Ingredients
- For the Greek Chicken Meatballs:
- 1 pound ground chicken
- 1 large egg
- ½ cup breadcrumbs (plain or panko)
- 2 tablespoons olive oil (for cooking)
- ⅓ 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
- ½ 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, for garnish)
- Salt and pepper to taste
- Optional Toppings and Garnishes:
- Fresh parsley or dill
- Crumbled feta cheese
- Lemon wedges
Instructions
- Prepare the Greek Chicken Meatballs:
- In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix.
- Form the mixture into 16-20 meatballs, each about 1 ½ inches in diameter.
- Heat olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer (in batches if needed) and cook for 4-5 minutes per side, until golden brown and cooked through (165°F internal temperature). Set aside.
- Cook the Lemon Orzo:
- While the meatballs cook, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook for 8-10 minutes or according to package directions, stirring occasionally.
- Drain any excess liquid from the cooked orzo. Return it to the pot and stir in the butter, lemon juice, lemon zest, and minced garlic until the butter is melted and the orzo is coated. Season with salt and pepper to taste.
- Assemble and Serve:
- Divide the lemon orzo among four plates.
- Top each plate with 4-5 Greek chicken meatballs.
- Garnish with fresh parsley, dill, extra crumbled feta, and serve with a lemon wedge on the side if desired.
Notes
- Avoid overmixing the meatball mixture to ensure the final meatballs are tender and not tough.
- Cook the meatballs in batches if necessary to avoid overcrowding the pan, which helps them brown properly.
- Ensure the meatballs are cooked to a safe internal temperature of 165°F.
- Stir the orzo occasionally as it cooks to prevent it from sticking to the bottom of the pot.
Find it online: https://cookupjoy.com/chicken-meatballs/