Greek Chicken Meatballs with Lemon Orzo Recipe

Introduction

Greek Chicken Meatballs with Lemon Orzo is a bright, flavorful dish that’s both comforting and refreshing. Tender chicken meatballs infused with herbs pair perfectly with zesty lemon orzo, making it a wonderful meal for any night of the week.

Ingredients

• 1 lb (450g) ground chicken
• ¼ cup breadcrumbs (panko or plain)
• 1 large egg
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley
• 1 tsp dried oregano
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Zest of 1 lemon
• 2 tbsp olive oil (for cooking)
• 1 cup orzo pasta
• 2 cups chicken broth or water
• Juice of 1 lemon (about 2 tbsp)
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Step 1: In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, chopped parsley, dried oregano, onion powder, lemon zest, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
2. Step 2: Form the mixture into 1½-inch meatballs and place them on a tray or plate.
3. Step 3: Heat olive oil in a skillet over medium heat. Cook the meatballs in batches for 4 to 5 minutes on each side, until they are golden brown and cooked through. Remove from the skillet and set aside.
4. Step 4: In a saucepan, bring the chicken broth or water to a boil. Add the orzo pasta and cook for 8 to 10 minutes until al dente. Drain any excess liquid if needed.
5. Step 5: Stir in lemon juice, olive oil or butter, and season with salt and pepper to taste. Mix well to combine.
6. Step 6: Serve the meatballs over the lemon orzo. Garnish with chopped fresh parsley and lemon wedges for an extra burst of flavor.

Tips & Variations

• For a juicier meatball, try adding a splash of milk to the chicken mixture.
• Swap chicken broth with vegetable broth for a vegetarian-friendly orzo option.
• Add a pinch of red pepper flakes to the meatballs for a subtle kick.
• Use gluten-free breadcrumbs to make this recipe gluten-free.

Storage

Store leftover meatballs and orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For best texture, reheat the meatballs separately from the orzo.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the meatballs instead of pan-frying?

Yes, you can bake the meatballs at 400°F (200°C) for about 20 minutes, turning halfway through, until golden and cooked through. This is a great hands-off method.

Is orzo the only pasta option for this dish?

Orzo works best for its texture and shape, but you can substitute with small pasta shapes like ditalini or couscous if preferred.

Greek Chicken Meatballs with Lemon Orzo Recipe

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★★★★★

4.5 from 75 reviews

A delightful Greek-inspired dish featuring tender chicken meatballs seasoned with fresh herbs and lemon zest, served over a vibrant and zesty lemon orzo pasta. Perfect for a flavorful weeknight dinner that combines simple ingredients with classic Mediterranean flavors.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Chicken Meatballs:

• 1 lb (450g) ground chicken
• ¼ cup breadcrumbs (panko or plain)
• 1 large egg
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley
• 1 tsp dried oregano
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Zest of 1 lemon
• 2 tbsp olive oil (for cooking)

For the Lemon Orzo:

• 1 cup orzo pasta
• 2 cups chicken broth or water
• Juice of 1 lemon (about 2 tbsp)
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Mix the Meatball Ingredients: In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, chopped parsley, dried oregano, onion powder, lemon zest, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
2. Form Meatballs: Shape the mixture into 1½-inch meatballs and place them on a tray, making sure they are evenly sized for consistent cooking.
3. Cook Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs in batches and cook for 4–5 minutes per side until they turn golden brown and are cooked through. Remove from the skillet and set aside.
4. Prepare Lemon Orzo: In a saucepan, bring 2 cups of chicken broth or water to a boil. Stir in 1 cup of orzo pasta and cook for 8–10 minutes until al dente. Drain excess liquid if needed.
5. Season Orzo: Stir in the lemon juice, olive oil or butter, and season with salt and pepper to taste. Mix well to combine the bright, zesty flavors.
6. Serve: Plate the lemon orzo and top with the warm chicken meatballs. Garnish with freshly chopped parsley and serve with lemon wedges on the side for extra zest.

Notes

• Use panko breadcrumbs for a lighter texture in the meatballs.
• Ensure not to overmix the meatball mixture to keep them tender.
• Substitute chicken broth with vegetable broth for a milder flavor or to cater to dietary needs.
• Adjust lemon juice quantity according to your preferred tartness.
• Serve with a side Greek salad or steamed vegetables for a complete meal.

Keywords: Greek chicken meatballs, lemon orzo, Mediterranean recipe, chicken meatballs recipe, easy weeknight dinner, lemon pasta, healthy chicken recipe