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Greek Chicken Meatballs

Make flavorful Greek Chicken Meatballs served over bright Lemony Orzo! This easy recipe features feta, herbs, and lemon for a delicious Mediterranean-inspired meal.

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements:

  • 1 pound Ground chicken
  • 1/4 cup Plain breadcrumbs
  • 1/4 cup Red onion, finely diced
  • 2 cloves Fresh garlic, minced
  • 1/4 cup Crumbled feta cheese
  • 1/4 cup plus 2 tablespoons Fresh parsley, chopped, divided
  • 1 tablespoon Fresh dill, chopped (or 1 teaspoon dried)
  • 1 teaspoon Dried oregano
  • 1 Large egg, beaten
  • Zest of 2 lemons, divided (approx. 2 tsp for meatballs, 1 tsp+ for orzo)
  • 3 tablespoons Olive oil, divided (~1 tbsp for meatballs, ~2 tbsp for orzo)
  • 1 cup Orzo pasta
  • 2 cups Chicken broth
  • Juice of 1 lemon (approx. 2–3 tbsp)
  • 1/4 cup Grated Parmesan cheese
  • Salt and pepper to taste
  • (Optional Garnish: Extra crumbled feta)

These quantities typically serve about 4 people.

Have onion, garlic, and herbs prepped before mixing meatballs

Instructions

Let’s cook this flavorful Greek-inspired meal:

1. Prepare Meatball Mixture:

  • In a large bowl, combine the ground chicken, plain breadcrumbs, finely diced red onion, minced garlic, crumbled feta cheese, 1/4 cup of the chopped fresh parsley, chopped fresh dill (or dried), dried oregano, beaten egg, and about half of the lemon zest (zest from 1 lemon, approx. 1-2 tsp).
  • Season the mixture generously with salt and pepper.
  • Gently mix all ingredients with your hands or a spoon just until combined. Do not overmix, as this can make meatballs tough.

2. Shape Meatballs:

  • Shape the meat mixture into small balls, roughly golf ball size (about 1-1.5 inches). Aim for uniform size for even cooking. You should get around 16-20 meatballs.

3. Cook Meatballs:

  • Heat about 1-2 tablespoons of olive oil in a large skillet over medium heat.
  • Carefully place the meatballs in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
  • Cook for 4-5 minutes per side, turning gently, until golden brown on all sides and cooked through (internal temperature should reach 165°F/74°C for chicken).
  • Remove cooked meatballs from the skillet and set aside, keeping warm.

4. Cook Orzo:

  • While meatballs cook (or just after), bring the chicken broth to a boil in a medium pot.
  • Add the uncooked orzo pasta and cook according to package directions (typically 8-10 minutes) until tender but still slightly firm (al dente).
  • Drain the orzo well.

5. Finish Lemony Orzo:

  • Return the drained orzo to the pot (off the heat) or transfer to a serving bowl.
  • Add the remaining olive oil (about 1-2 tablespoons), the remaining lemon zest (from the second lemon), the fresh lemon juice, the grated Parmesan cheese, and the remaining 2 tablespoons of chopped fresh parsley.
  • Toss everything together gently until the orzo is well coated. Taste and add more salt and pepper if needed.

6. Assemble and Serve:

  • Spoon the lemony Parmesan orzo onto serving plates or into shallow bowls.
  • Top the orzo with several warm Greek chicken meatballs.
  • Garnish with extra fresh parsley and/or extra crumbled feta cheese, if desired. Serve immediately.

A beautiful and flavorful meal ready to enjoy

Find it online: https://cookupjoy.com/greek-chicken-meatballs/