Description
Tender Greek‑flavored chicken meatballs served over bright, zesty lemon orzo.
Ingredients
- 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
- 1 cup orzo pasta
- 2 cups chicken broth (or water, for cooking the orzo)
- 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/garnishes: fresh parsley or dill; crumbled feta cheese; lemon wedges
Instructions
- In a large bowl, combine ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently, avoiding overmixing to keep meatballs tender.
- Form the mixture into meatballs about 1½ inches in diameter (yields about 16‑20 meatballs).
- Heat the olive oil in a nonstick skillet over medium heat. Cook the meatballs (in batches if needed so they aren’t crowded) for ~4‑5 minutes per side until golden brown and cooked through (internal temperature ~165°F / 74°C). Remove and set aside.
- While meatballs are cooking, bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package directions (≈ 8‑10 minutes), stirring occasionally to prevent sticking.
- Once orzo is cooked and most liquid is absorbed, drain excess if needed. Return orzo to pot and stir in butter, lemon juice, lemon zest, and minced garlic. Mix until butter is melted and orzo is coated in the lemony sauce. Season with salt & pepper.
- To serve: divide lemon orzo among plates or bowls, top each with 4‑5 chicken meatballs. Garnish with fresh parsley, dill, extra feta, and serve with a lemon wedge if desired.
Notes
- Don’t overmix the meatball mixture—too much handling can make meatballs dense.
- Make meatballs uniform in size (using a scoop helps) so they cook evenly.
- If skillet is crowded, cook meatballs in batches to allow proper browning.
- Aim for al dente orzo so it doesn’t become mushy.
- You can substitute gluten‑free breadcrumbs and gluten‑free pasta (orzo alternative) for a gluten‑free version.
- To make dairy‑free, omit the feta and use olive oil instead of butter in the orzo.
- Meatballs and orzo can be made ahead; store separately to maintain texture.
Nutrition
- Serving Size: 4‑5 meatballs with orzo
- Calories: 450
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
