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Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo for a Flavorful Feast

Discover the delicious flavors of Greek Chicken Meatballs with Lemon Orzo, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Substitute with ground turkey if desired.
  • 1 large Egg
  • 1/2 cup Breadcrumbs Plain or panko variety.
  • 2 tablespoons Olive Oil Can replace with another cooking oil.
  • 1/2 cup Feta Cheese Use authentic Greek feta for best flavor.
  • 1/4 cup Fresh Parsley Can substitute with fresh cilantro.
  • 1 teaspoon Dried Oregano Use fresh oregano for a stronger flavor.
  • 2 cloves Garlic Minced; adjust based on preference.
  • 1 teaspoon Lemon Zest Use fresh lemons for best results.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Lemon Orzo
  • 1 cup Orzo Pasta Substitute with rice or gluten-free pasta if needed.
  • 2 cups Chicken Broth Can use water for a lighter flavor.
  • 1 tablespoon Butter Olive oil can be used for a lighter option.
  • 1 tablespoon Fresh Dill Optional; can be omitted.
Optional Toppings
  • 2 tablespoons Fresh Parsley or Dill For garnish.
  • 1/4 cup Crumbled Feta Enhances the Greek experience.
  • 2 pieces Lemon Wedges For drizzling over the dish.

Equipment

  • large mixing bowl
  • Nonstick Skillet
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, crumbled feta, diced parsley, dried oregano, minced garlic, lemon zest, salt, and pepper. Mix until just combined.
  2. Scoop about 1 ½ tablespoons of the mixture and roll into meatballs about 1 ½ inches in diameter. Aim for 16 to 20 meatballs.
  3. Heat a large nonstick skillet over medium heat and add a drizzle of olive oil. Cook the meatballs for 4-5 minutes on each side until golden brown and cooked through.
  4. In a separate saucepan, bring chicken broth to a boil. Add the orzo and cook according to package instructions, typically around 8-10 minutes.
  5. Once the orzo is cooked, stir in butter, lemon juice, lemon zest, and minced garlic. Season with salt and black pepper to taste.
  6. On a serving platter, create a bed of lemon orzo and place the meatballs on top. Garnish with fresh parsley, dill, crumbled feta, and lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Chill the meatball mixture if sticky for easier shaping. Monitor cooking time closely to avoid drying out the meatballs. Consider adding sides like roasted vegetables for a hearty meal.

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