Description
These Greek Chicken Meatballs with Lemon Orzo are a bright, herby, and flavorful dish combining tender chicken meatballs with zesty lemon orzo pasta. Perfect for a quick weeknight meal, this recipe features Mediterranean flavors with fresh herbs, garlic, and optional parmesan, served alongside traditional garnishes like crumbled feta, tzatziki, and olives.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1 egg
- ½ cup breadcrumbs (panko or regular)
- 2 garlic cloves, minced
- Zest of 1 lemon
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for cooking)
Lemon Orzo
- 1 cup dry orzo
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- ¼ cup grated parmesan (optional)
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Toppings
- Crumbled feta
- Tzatziki or Greek yogurt drizzle
- Sliced cucumbers, red onion, or cherry tomatoes
- Kalamata olives
Instructions
- Make the Meatballs: In a large bowl, combine the ground chicken, egg, breadcrumbs, minced garlic, lemon zest, chopped parsley, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Form the mixture into 1½-inch meatballs, ensuring they hold together.
- Cook the Meatballs: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the meatballs in a single layer, cooking for 8 to 10 minutes, turning occasionally to brown all sides and ensure the meatballs are cooked through. Once done, remove from heat and set aside.
- Cook the Orzo: While the meatballs are cooking, bring a pot of salted water to a boil. Add the dry orzo and cook according to package instructions until al dente, usually around 7 to 9 minutes. Drain the orzo and immediately toss with 2 tablespoons of olive oil, lemon juice and zest, chopped parsley, and grated parmesan if using. Season with salt and pepper to taste.
- Assemble Your Bowls: Spoon the lemon orzo into serving bowls, top with the warm chicken meatballs, and garnish with your choice of crumbled feta, a drizzle of tzatziki or Greek yogurt, sliced cucumbers, red onion, cherry tomatoes, and Kalamata olives. Serve immediately while warm and fresh.
Notes
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- If preferred, ground turkey or beef can be used instead of ground chicken.
- Adjust the amount of lemon juice and zest to taste for a brighter or more subtle lemon flavor.
- Parmesan is optional but adds a nice savory depth to the orzo.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
- To speed up cooking, bake the meatballs at 400°F (200°C) for 15-20 minutes instead of skillet cooking.
