Description
This Greek Chicken Meatballs with Lemon Orzo recipe features tender, flavorful meatballs made from ground chicken, seasoned with oregano, garlic, and lemon zest, pan-fried to perfection. Paired with a bright and zesty lemon orzo pasta, enriched with butter and fresh herbs, this dish offers a delightful Mediterranean-inspired meal that’s quick and easy to prepare.
Ingredients
Scale
For the Greek Chicken Meatballs
- 1 pound ground chicken
- 1 large egg
- ½ cup breadcrumbs (plain or panko)
- 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
- 2 tablespoons olive oil (for cooking)
For the Lemon Orzo
- 1 cup orzo pasta
- 2 cups chicken broth (or water)
- 2 tablespoons butter (or olive oil)
- Juice of 1 lemon
- Zest of 1 lemon
- 1 garlic clove, minced
- Salt and pepper to taste
To Garnish
- 2 tablespoons fresh dill, chopped (optional)
- Fresh parsley or dill
- Crumbled feta cheese
- Lemon wedges
Instructions
- Prepare the Greek Chicken Meatballs: In a large mixing bowl, combine ground chicken, egg, breadcrumbs, crumbled feta cheese, chopped parsley, dried oregano, minced garlic, lemon zest, salt, and black pepper. Mix gently with your hands to evenly distribute ingredients without overmixing to keep meatballs tender.
- Form the Meatballs: Shape the mixture into 16-20 meatballs, each about 1 ½ inches in diameter, using a scoop or your hands for uniform size.
- Cook the Meatballs: Heat olive oil in a large nonstick skillet over medium heat. Once hot, add meatballs in a single layer, working in batches if needed to avoid overcrowding. Cook for 4-5 minutes per side, turning occasionally until golden brown and cooked through (internal temperature 165°F). Remove and set aside.
- Cook the Lemon Orzo: While meatballs cook, bring chicken broth to a boil in a medium saucepan. Add orzo and cook 8-10 minutes according to package instructions, stirring occasionally to prevent sticking. Drain excess liquid if needed.
- Prepare the Lemon Sauce for Orzo: Return the orzo to the pot. Stir in butter, lemon juice, lemon zest, and minced garlic until butter melts and orzo is coated. Season with salt and pepper to taste.
- Assemble the Dish: Divide lemon orzo among four plates or bowls. Top each serving with 4-5 meatballs. Garnish with fresh parsley, dill, additional crumbled feta, and serve with a lemon wedge for extra zest.
Notes
- Be careful not to overmix meatball ingredients to keep the texture tender.
- If you prefer, substitute chicken broth with water for cooking orzo.
- Work in batches when frying meatballs to ensure even browning and thorough cooking.
- Optional fresh dill garnish adds a bright flavor that complements the lemon.
- Check meatballs’ internal temperature to ensure they have reached 165°F for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Greek
Keywords: Greek chicken meatballs, lemon orzo, Mediterranean recipes, healthy chicken meatballs, easy dinner, skillet meatballs, lemon pasta
