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Greek Chicken Meatballs with Lemon Orzo Recipe

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★★★★★

4.9 from 134 reviews

Greek Chicken Meatballs with Lemon Orzo is a vibrant Mediterranean-inspired dish featuring tender chicken meatballs flavored with feta, lemon, and herbs, served atop creamy, zesty lemon orzo. This recipe balances bright citrus notes with savory spices, perfect for a wholesome family dinner or entertaining guests.

Ingredients

Scale

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, 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 and Garnishes:

  • Fresh parsley or dill
  • Crumbled feta cheese
  • Lemon wedges

Instructions

  1. Prepare the Greek Chicken Meatballs: In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently with your hands until all ingredients are evenly distributed, being careful not to overmix to keep the meatballs tender. Using a small scoop or your hands, form the mixture into meatballs approximately 1 ½ inches in diameter, yielding 16-20 meatballs. Heat olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer without crowding, cooking them 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove meatballs and set aside.
  2. Cook the Lemon Orzo: While meatballs cook, bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package instructions, typically 8-10 minutes, stirring occasionally to prevent sticking. Drain any excess liquid if needed, then return orzo to pot. Stir in butter, lemon juice, lemon zest, and minced garlic until butter melts and orzo is evenly coated. Season with salt and pepper to taste.
  3. Assemble the Dish: Divide lemon orzo evenly among four plates or bowls. Top each serving with 4-5 Greek chicken meatballs. Garnish with fresh parsley, dill, additional crumbled feta cheese, and serve with lemon wedges for extra brightness.

Notes

  • Do not overmix meatball ingredients to avoid tough texture.
  • Use a cookie scoop to ensure uniform meatball size for even cooking.
  • Cook meatballs in batches to prevent overcrowding and to achieve even browning.
  • Keep orzo al dente to maintain perfect texture.
  • Gluten-free variations: use gluten-free breadcrumbs and substitute orzo with rice or gluten-free pasta.
  • Dairy-free option: omit feta and use olive oil instead of butter in the orzo.
  • Leftovers can be refrigerated separately for up to 3 days.
  • Meatballs freeze well for up to 2 months.
  • Reheat meatballs in a skillet or oven; gently reheat orzo on stovetop with a splash of broth.
  • To add vegetables, stir steamed spinach or roasted zucchini into the orzo.

Keywords: Greek chicken meatballs, lemon orzo, Mediterranean recipe, easy dinner, chicken meatballs, lemon pasta, feta cheese meatballs, healthy chicken recipe

Find it online: https://cheframi.com/greek-chicken-meatballs-with-lemon-orzo-recipe/