Description
These Greek chicken meatballs with lemon orzo are a delightful combination of bright, herby flavors that come together to create a dish full of Mediterranean flair. The juicy chicken meatballs paired with the zesty lemon orzo make for a satisfying and flavorful meal.
Ingredients
Scale
For the chicken meatballs:
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon zest
- 2 garlic cloves, minced
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
For the lemon orzo:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- For the chicken meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, dill, lemon zest, garlic, egg, oregano, salt, and pepper. Shape into small meatballs and cook in olive oil until golden brown and cooked through.
- For the lemon orzo: Sauté garlic in olive oil, add orzo and toast, then pour in chicken broth. Simmer until orzo is tender, then stir in lemon juice, zest, feta, and parsley. Season with salt and pepper.
- Serve the chicken meatballs over the lemon orzo, garnished with herbs or feta.
Notes
- You can bake the meatballs at 400°F for 15–18 minutes if preferred.
- Add spinach or chopped kalamata olives to the orzo for extra Mediterranean flair.
- This dish pairs well with a cucumber yogurt sauce or tzatziki on the side.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 2g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg
