Greek Chicken Meatballs with Lemon Orzo Recipe
Experience the delightful flavors of Greece with these tender Greek Chicken Meatballs paired perfectly with zesty Lemon Orzo. Juicy ground chicken meatballs enhanced with fresh herbs, Parmesan, and lemon zest are baked to perfection and served alongside a bright, lemon-infused orzo pasta tossed with feta and parsley, creating a vibrant and satisfying meal that’s quick and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Zest of 1 lemon
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, finely chopped red onion, minced garlic, egg, chopped fresh parsley, dried oregano, salt, black pepper, and lemon zest. Mix gently until all ingredients are well incorporated, ensuring the mixture remains tender.
- Form the Meatballs: Shape the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter, to ensure even cooking.
- Bake the Meatballs: Preheat your oven to 400°F (200°C). Arrange the meatballs on a lightly greased baking sheet, leaving space between each one. Bake for 18-22 minutes or until the meatballs are cooked through and golden brown on the outside.
- Cook the Lemon Orzo: While the meatballs bake, bring the vegetable or chicken broth to a boil in a medium saucepan. Add the orzo pasta and cook until tender, about 8-10 minutes. Drain any excess liquid if necessary.
- Finish the Orzo: Stir the cooked orzo with olive oil, crumbled feta cheese, chopped fresh parsley, and lemon juice. Season with salt and pepper to taste. Mix well to incorporate all flavors.
- Serve: Plate the warm lemon orzo and top with freshly baked Greek chicken meatballs. Garnish with additional parsley or lemon wedges if desired for a fresh touch.
Notes
- You can substitute breadcrumbs with gluten-free breadcrumbs to make this dish gluten-free.
- For a more intense lemon flavor, add extra lemon zest to the meatballs or a drizzle of lemon juice before serving.
- Ground turkey can be used instead of chicken for a different flavor profile.
- Ensure meatballs are cooked to an internal temperature of 165°F (74°C) for safety.
- Leftover meatballs and orzo can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
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