Description
This Greek Chicken Meatballs with Lemon Orzo recipe features tender, flavorful chicken meatballs seasoned with lemon and herbs, served atop bright and zesty lemon-infused orzo. Topped with traditional Mediterranean garnishes like crumbled feta, tzatziki, and fresh veggies, this dish is a perfect balance of savory and fresh flavors, ideal for a wholesome and satisfying meal ready in just 45 minutes.
Ingredients
Scale
For the 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)
For the 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 and Garnishes
- Crumbled feta cheese
- Tzatziki or Greek yogurt drizzle
- Sliced cucumbers
- Sliced red onion
- Cherry tomatoes
- Kalamata olives
Instructions
- Make the Meatballs: In a large bowl, combine ground chicken, egg, breadcrumbs, minced garlic, lemon zest, fresh parsley, dried oregano, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into 1½-inch meatballs and set aside.
- Cook the Meatballs: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the meatballs carefully and cook for 8 to 10 minutes, turning occasionally to ensure they brown evenly on all sides and are fully cooked through. Once done, remove from skillet and set aside.
- Cook the Orzo: While the meatballs cook, bring a pot of salted water to a boil. Add the dry orzo and cook according to package directions (typically about 8-10 minutes) until al dente. Drain the orzo well, then return it to the pot or place in a bowl. Toss with 2 tablespoons 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. Garnish with crumbled feta, a drizzle of tzatziki or Greek yogurt, and your choice of fresh vegetables such as sliced cucumbers, red onion, cherry tomatoes, or Kalamata olives. Serve immediately and enjoy the bright, herby flavors.
Notes
- Use panko breadcrumbs for lighter, airier meatballs, or regular breadcrumbs for a denser texture.
- If serving to children or picky eaters, omit the olives and onions or serve them on the side.
- Make sure the chicken meatballs are cooked through to an internal temperature of 165°F for safety.
- You can substitute ground turkey if preferred, but adjust cooking time accordingly.
- The parmesan on orzo is optional and can be omitted for a dairy-free option.
- Leftover meatballs and orzo can be refrigerated separately for up to 3 days and reheated gently before serving.
