Greek Chicken Meatballs with Lemon Orzo
Tender, herb-infused Greek chicken meatballs paired with bright, citrusy lemon orzo. This Mediterranean-inspired dish comes together in just 25 minutes, making it perfect for busy weeknights or impressive dinner parties.
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:
- Fresh parsley or dill
- Crumbled feta cheese
- Lemon wedges
Instructions
- Prepare the Meatball Mixture
- In a large mixing bowl, combine ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently with your hands until just combined. Avoid overmixing to keep meatballs tender.
- Form the Meatballs
- Using a small cookie scoop or your hands, form the mixture into meatballs about 1½ inches in diameter. You should get approximately 16-20 meatballs. Place them on a plate or baking sheet.
- Cook the Meatballs
- Heat olive oil in a large nonstick skillet over medium heat. Once the oil shimmers, add meatballs in a single layer with space between each one. Cook for 4-5 minutes per side, turning occasionally, until golden brown on all sides and internal temperature reaches 165°F (about 12-15 minutes total). Remove to a plate and tent with foil.
- Prepare the Lemon Orzo
- While meatballs cook, bring chicken broth to a boil in a medium saucepan. Add orzo and stir immediately. Cook according to package directions (typically 8-10 minutes), stirring occasionally to prevent sticking.
- Finish the Orzo
- Once orzo is tender and has absorbed most liquid, drain any excess if necessary. Return orzo to pot off heat. Stir in butter, lemon juice, lemon zest, and minced garlic. Mix thoroughly until butter melts and coats the orzo. Season with salt and pepper to taste (about ½ teaspoon salt and a few grinds of black pepper).
- Plate and Serve
- Divide lemon orzo among four plates or shallow bowls. Top each portion with 4-5 warm meatballs. Garnish with fresh dill or parsley, crumbled feta, and lemon wedges.
Notes
Storage: Store meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days.
Freezing: Freeze cooked meatballs in a single layer, then transfer to freezer-safe container for up to 2 months. Orzo can be frozen for up to 1 month, though texture may change slightly.
Substitutions: Use ground turkey instead of chicken
Replace orzo with rice, quinoa, or gluten-free pasta
Use olive oil instead of butter for dairy-free option
Substitute almond flour for breadcrumbs for low-carb version Baking Option: Bake meatballs at 400°F for 18-20 minutes instead of pan-frying, turning once halfway through.
Make Ahead: Form raw meatballs up to 24 hours in advance and refrigerate until ready to cook.
Freezing: Freeze cooked meatballs in a single layer, then transfer to freezer-safe container for up to 2 months. Orzo can be frozen for up to 1 month, though texture may change slightly.
Substitutions: Use ground turkey instead of chicken
Replace orzo with rice, quinoa, or gluten-free pasta
Use olive oil instead of butter for dairy-free option
Substitute almond flour for breadcrumbs for low-carb version Baking Option: Bake meatballs at 400°F for 18-20 minutes instead of pan-frying, turning once halfway through.
Make Ahead: Form raw meatballs up to 24 hours in advance and refrigerate until ready to cook.
