Description
Greek Chicken Meatballs with Lemon Orzo is a vibrant and satisfying dinner that combines juicy, herb-loaded chicken meatballs with creamy, lemon-infused orzo pasta. Packed with Mediterranean flavors like feta, dill, oregano, and lemon, this easy weeknight meal feels fresh, hearty, and perfect for spring or summer dinners.
Ingredients
- For the Chicken Meatballs:
- 1 lb ground chicken
- 1 egg
- 1/3 cup feta cheese, crumbled
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried dill
- 1/2 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Lemon Orzo:
- 1 cup orzo pasta
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp olive oil or melted butter
- 1/4 cup Parmesan cheese (optional)
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- 1/4 tsp dried dill
Instructions
- Mix the meatballs: In a bowl, combine ground chicken, egg, feta, and seasonings. Mix until just combined and shape into 1 to 1.5-inch meatballs.
- Cook the meatballs: Heat olive oil in a skillet over medium heat. Add meatballs and cook, turning occasionally, until golden brown and fully cooked, about 10–12 minutes. Remove and set aside.
- Toast and cook the orzo: In the same pan, toast the orzo for 1–2 minutes. Add water or broth and simmer until the orzo is tender and creamy, about 8–10 minutes.
- Finish the orzo: Stir in lemon zest, lemon juice, olive oil or butter, Parmesan (if using), and dried herbs. Season to taste.
- Combine and serve: Return meatballs to the skillet, toss gently with the orzo, and serve warm. Garnish with extra feta or herbs, if desired.
Notes
- Ground turkey can be substituted for chicken.
- Use gluten-free orzo or rice for a GF version.
- Skip cheese or use plant-based options for dairy-free.
- Add vegetables like spinach, peas, or olives to boost flavor and nutrition.
- To bake meatballs, place on a lined baking sheet and bake at 400°F (200°C) for 18–20 minutes.
