Description
These Greek Chicken Meatballs with Lemon Orzo offer a delightful Mediterranean-inspired meal. Juicy chicken meatballs seasoned with fresh herbs, feta, and lemon zest are pan-fried to golden perfection and served atop a vibrant, creamy lemon-infused orzo pasta. This flavorful dish comes together in just 40 minutes, making it perfect for a wholesome weeknight dinner.
Ingredients
Meatballs
- 1 lb ground chicken
- 1/4 cup red onion, diced
- 2 cloves garlic, minced
- 1/4 cup feta cheese, crumbled
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup freshly chopped parsley
- 1 tsp dried oregano
- 1 tsp dried dill
- Zest of 1 lemon
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp vegetable oil
Lemon Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tbsp freshly chopped parsley
- 1/4 cup shredded Parmesan cheese
- 1 tsp salt
- 1 tsp pepper
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, diced red onion, minced garlic, crumbled feta cheese, breadcrumbs, egg, 1/4 cup chopped parsley, dried oregano, dried dill, zest of 1 lemon, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Cook the meatballs: Heat the vegetable oil in a large pan over medium heat. Form the mixture into 1.5-inch meatballs and carefully place them in the pan. Allow them to brown on one side until golden, then flip to cook the other side. Continue cooking until the meatballs are fully cooked through and no longer pink inside.
- Prepare the lemon orzo: Remove the cooked meatballs and set aside. In the same pan, add the orzo pasta and chicken broth. Bring the mixture to a boil, then reduce heat to low and let it simmer for 8–10 minutes until the orzo is tender. If excess liquid remains, drain it off.
- Finish the orzo: Stir in the juice and zest of the remaining lemon, 2 tablespoons of chopped parsley, shredded Parmesan cheese, salt, and pepper to the cooked orzo. Mix well until the Parmesan melts and the flavors blend evenly.
- Serve: Spoon the lemon orzo into serving bowls, top with the warm chicken meatballs, and enjoy this fresh and comforting Mediterranean dish.
Notes
- Use fresh lemon zest for the best bright citrus flavor.
- You can substitute ground turkey for chicken if preferred.
- For a gluten-free version, use gluten-free breadcrumbs and orzo pasta alternative.
- Ensure the meatballs are cooked thoroughly to an internal temperature of 165°F (74°C).
- Leftover meatballs and orzo can be refrigerated separately and reheated gently before serving.
