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Greek Chicken Meatballs with Lemon Orzo

A comforting dish featuring golden-brown chicken meatballs paired with creamy orzo pasta, elevated by the refreshing flavors of lemon and feta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground chicken A healthier alternative to red meat.
  • ½ cup breadcrumbs
  • ¼ cup feta cheese, crumbled Adds creaminess and flavor.
  • ¼ cup parsley, chopped For garnish and freshness.
  • 1 egg Helps bind the meatball mixture.
  • 2 cloves garlic, minced For depth of flavor.
  • 1 tsp oregano Classic Greek herb.
  • Salt and pepper to taste
For the Orzo
  • 1 cup orzo pasta Cook until al dente.
  • 1 lemon zested and juiced Brightens up the dish.
  • 2 cups chicken broth To cook the orzo and provide flavor.

Method
 

Preparation
  1. In a large bowl, mix together the ground chicken, breadcrumbs, feta cheese, chopped parsley, egg, minced garlic, oregano, salt, and pepper. Use your hands to blend the mixture until everything is well incorporated.
  2. Roll the mixture into small meatballs about 1 inch in diameter and set aside.
Cooking
  1. In a large skillet, heat a drizzle of olive oil over medium heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally, until they are golden brown on all sides. Remove the meatballs from the skillet and set aside.
  2. In the same skillet, add the chicken broth, lemon zest, and lemon juice. Bring to a gentle boil.
  3. Add the orzo pasta and stir, making sure to scrape up any browned bits from the bottom of the skillet.
  4. Return the meatballs to the skillet, cover, and let everything simmer for about 10-12 minutes, or until the orzo is cooked al dente and has absorbed most of the broth.
Serving
  1. Remove from heat and garnish with extra parsley or a light squeeze of lemon juice before serving.

Notes

For substitutions, consider using ground turkey for a halal-friendly option. Ensure proper seasoning if substituting. Avoid rushing the browning of the meatballs for deeper flavor. Monitor orzo closely to maintain al dente texture. Leftovers store in an airtight container for up to three days, or freeze for a month.