Greek Chicken Meatballs with Lemon Orzo

Introduction

This Greek-inspired dish features tender, herb-infused chicken meatballs paired with bright and zesty lemon orzo. A perfect balance of savory and citrusy flavors, this meal is easy to make and bursting with Mediterranean goodness. Serve it as a comforting weeknight dinner or an impressive meal for guests!

Ingredients

For the Chicken Meatballs:

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg, beaten
• 1 tablespoon olive oil (for pan-frying)

For the Lemon Orzo:

• 1 cup orzo pasta
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, salt, black pepper, and the beaten egg. Stir until evenly incorporated.
2. Shape the mixture into small meatballs, about 1 inch in size.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until golden brown and fully cooked through. Remove from the skillet and set aside.
4. In a separate saucepan, bring the chicken broth to a boil. Add the orzo and cook until tender, about 8-10 minutes, following package instructions. Drain any excess liquid if needed.
5. Stir olive oil, lemon zest, lemon juice, salt, and black pepper into the cooked orzo, mixing well to blend the flavors.
6. Serve the meatballs over the lemon orzo, garnished with fresh parsley.

Variation

1. Feta-Stuffed Meatballs – For an extra burst of Mediterranean flavor, place a small cube of feta cheese in the center of each meatball before rolling. The warm, melty cheese pairs beautifully with the bright lemony orzo.

2. Spinach & Herb Orzo – Add a handful of finely chopped fresh spinach and extra herbs like dill or basil to the orzo after cooking. This enhances both the color and the nutritional value while giving it a fresher taste.

3. Grain-Free Option – Replace the breadcrumbs with almond flour or ground oats for a grain-free alternative. This will maintain the structure of the meatballs while keeping them tender.

Cooking Notes

1. Make Ahead: The meatballs can be shaped and refrigerated for up to 24 hours before cooking.
2. Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
3. Serving Tip: Pair with a simple Greek salad or a side of tzatziki for an extra burst of freshness!
4. Substitutions: Swap ground chicken for ground turkey if preferred. For a gluten-free version, use gluten-free breadcrumbs and pasta.

Serving Suggestions

1. With a Fresh Greek Salad – Serve alongside a classic Greek salad with cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese, dressed in a lemon-oregano vinaigrette. The crisp and tangy salad complements the richness of the dish.

2. Tzatziki Dipping Sauce – Offer a side of homemade tzatziki sauce for dipping the meatballs. The cool and creamy yogurt-based sauce with garlic and cucumber adds an authentic Greek touch and balances the dish’s flavors.

3. As a Mediterranean Bowl – Turn this into a Mediterranean-style grain bowl by serving the meatballs and orzo with roasted vegetables like bell peppers, zucchini, and cherry tomatoes. Add a sprinkle of crumbled feta for extra flavor.

Tips

1. Let the Meatballs Rest Before Cooking – After shaping the meatballs, let them sit for about 10 minutes before cooking. This helps them hold their shape better and prevents them from falling apart in the pan.

2. Cook Orzo to Al Dente – Since the orzo continues to absorb liquid after cooking, it’s best to cook it to al dente to avoid mushiness. If it sits for too long, add a splash of olive oil or broth before serving to loosen it up.

3. Make it a Meal Prep Favorite – These meatballs freeze beautifully! Cook a double batch, let them cool, and store them in an airtight container in the freezer for up to 3 months. Reheat in the oven or a skillet for a quick and flavorful meal.

Prep Time:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 24g
• Sodium: 580mg

Frequently Asked Questions

1. Can I bake the meatballs instead of pan-frying them?
   Yes! If you prefer a lighter option, bake the meatballs at 400°F (200°C) for about 15-18 minutes, or until they are golden brown and reach an internal temperature of 165°F (74°C). Lining the baking sheet with parchment paper helps prevent sticking.

2. Can I make this dish ahead of time?
   Absolutely! You can make the meatballs and cook the orzo ahead of time. Store them separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, gently reheat the meatballs in a skillet or oven, and warm the orzo with a splash of broth or olive oil to keep it from drying out.

3. What can I use instead of orzo?
   If you don’t have orzo, you can substitute it with couscous, quinoa, or even rice. If using rice, opt for jasmine or basmati for a light and fluffy texture.

4. How do I store and reheat leftovers?
   Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the meatballs in a skillet over low heat or microwave them in 30-second increments. The orzo can be revived with a splash of broth or lemon juice before serving.

Conclusion

Greek Chicken Meatballs with Lemon Orzo is a bright, satisfying, and easy-to-make dish that brings the flavors of the Mediterranean to your table. Whether served with a fresh Greek salad, drizzled with tzatziki, or turned into a meal prep favorite, this recipe is a delicious way to enjoy a comforting yet refreshing meal. Try it for your next family dinner or meal prep session you won’t be disappointed!

Greek Chicken Meatballs with Lemon Orzo

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• Author: Avery
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Greek-inspired dish features tender, herb-infused chicken meatballs paired with bright and zesty lemon orzo. A perfect balance of savory and citrusy flavors, this meal is easy to make and bursting with Mediterranean goodness. Serve it as a comforting weeknight dinner or an impressive meal for guests!

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Ingredients

Scale 1x2x3x

For the Chicken Meatballs:

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg, beaten
• 1 tablespoon olive oil (for pan-frying)

For the Lemon Orzo:

• 1 cup orzo pasta
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• Salt and black pepper, to taste
• Fresh parsley, for garnish

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Instructions

1. In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, salt, black pepper, and the beaten egg. Stir until evenly incorporated.
2. Shape the mixture into small meatballs, about 1 inch in size.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until golden brown and fully cooked through. Remove from the skillet and set aside.
4. In a separate saucepan, bring the chicken broth to a boil. Add the orzo and cook until tender, about 8-10 minutes, following package instructions. Drain any excess liquid if needed.
5. Stir olive oil, lemon zest, lemon juice, salt, and black pepper into the cooked orzo, mixing well to blend the flavors.
6. Serve the meatballs over the lemon orzo, garnished with fresh parsley.

Notes

• Make Ahead: The meatballs can be shaped and refrigerated for up to 24 hours before cooking.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
• Serving Tip: Pair with a simple Greek salad or a side of tzatziki for an extra burst of freshness!
• Substitutions: Swap ground chicken for ground turkey if preferred. For a gluten-free version, use gluten-free breadcrumbs and pasta.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Pan-Frying, Boiling
• Cuisine: Greek, Mediterranean

Nutrition

• Serving Size: 1 portion
• Calories: 320 kcal
• Sugar: 2g
• Sodium: 580mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 85mg

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