Description
These Greek Chicken Meatballs with Lemon Orzo are bright, herby, and bursting with Mediterranean flavors. Juicy chicken meatballs are pan-fried to perfection and served over zesty lemon-infused orzo pasta, garnished with fresh herbs, crumbled feta, and a refreshing tzatziki or Greek yogurt drizzle. This vibrant dish is perfect for a quick, flavorful weeknight dinner or a casual gathering.
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
For Serving & Garnish
- Crumbled feta
- Tzatziki or Greek yogurt drizzle
- Sliced cucumbers, red onion, or cherry tomatoes
- Kalamata olives
Instructions
- Make the Meatballs: In a large bowl, thoroughly combine the ground chicken, egg, breadcrumbs, minced garlic, lemon zest, chopped parsley, dried oregano, salt, and black pepper. Mix gently until just combined, then shape the mixture into 1½-inch meatballs.
- 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 brown all sides evenly, until they are fully cooked through and no longer pink inside. Remove from heat and set aside.
- Cook the Orzo: While the meatballs cook, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 7 to 9 minutes. Drain well. Toss the hot orzo with 2 tablespoons olive oil, lemon juice, lemon zest, chopped parsley, and parmesan cheese if using. Season with salt and pepper to taste.
- Assemble Your Bowls: Divide the lemon orzo evenly among serving bowls. Top each bowl with warm chicken meatballs. Garnish as desired with crumbled feta, a drizzle of tzatziki or Greek yogurt, sliced cucumbers, red onions, cherry tomatoes, and Kalamata olives for added flavor and texture.
Notes
- You can substitute ground turkey for chicken if preferred.
- For a gluten-free version, use gluten-free breadcrumbs and orzo or substitute with rice or quinoa.
- Make sure not to overmix the meatball mixture to keep them tender.
- Parmesan is optional but adds a nice depth of flavor to the orzo.
- Leftover meatballs and orzo can be refrigerated separately and reheated gently.
