Description
Greek Chicken Meatballs with Lemon Orzo: Juicy chicken meatballs cooked in flavorful Greek spices, served with zesty lemon orzo. Quick, easy, and crowd-pleasing!
Ingredients
Scale
- 1 pound (454g) ground chicken
- 1/4 cup (25g) breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup (40g) red onion, finely diced
- 1/4 cup (15g) fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 teaspoon dried oregano
- 1 tablespoon lemon zest
- 1/2 cup (75g) crumbled feta cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
- 1 1/2 cups (300g) orzo pasta
- 3 cups (720ml) chicken broth
- 2 tablespoons olive oil
- 1 lemon (juice and zest)
- 1/2 cup (30g) fresh parsley, chopped
- 1/4 cup (40g) red onion, finely diced
- 1/3 cup (50g) kalamata olives, pitted and sliced
- 1/4 cup (35g) cucumber, diced
- 1/4 cup (40g) cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- Step 1: In a large mixing bowl, combine ground chicken, breadcrumbs, egg, minced garlic, diced red onion, chopped parsley, dill, mint, dried oregano, lemon zest, crumbled feta, salt, and pepper. Using clean hands, gently mix until just combined—be careful not to overwork the meat. Cover and refrigerate for 15 minutes to allow flavors to meld and make the mixture easier to handle.
- Step 2: While the meat mixture chills, prepare your workspace for forming the meatballs. Have a baking sheet lined with parchment paper ready. Remove the chicken mixture from the refrigerator and, with slightly dampened hands, form into approximately 16-18 meatballs, each about 1 1/2 inches in diameter. Place formed meatballs on the prepared baking sheet.
- Step 3: Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes without disturbing, then gently turn and continue cooking for another 3-4 minutes, turning occasionally until browned on all sides and cooked through to an internal temperature of 165°F (74°C). Transfer cooked meatballs to a plate and cover loosely with foil to keep warm.
- Step 4: In a separate medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the orzo and toast, stirring frequently, for 1-2 minutes until lightly golden. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Step 5: Once the orzo is cooked, remove from heat and stir in the lemon zest, lemon juice, chopped parsley, diced red onion, sliced kalamata olives, diced cucumber, and halved cherry tomatoes. Season with salt and pepper to taste. The residual heat will gently warm the fresh ingredients while maintaining their vibrant flavors and textures.
- Step 6: To serve your Greek Chicken Meatballs with Lemon Orzo, spoon the orzo mixture onto a serving platter or individual plates and arrange the meatballs on top. Garnish with additional fresh herbs, lemon wedges, and a drizzle of olive oil if desired. This beautiful presentation showcases both components of your dish and allows the bright colors of the orzo mixture to shine through.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 485 calories per serving
- Sugar: 4 grams
- Sodium: 1020 mg
- Fat: 24 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 4 grams
- Protein: 30 grams
- Cholesterol: 140 mg