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Greek Chicken Meatballs with Lemon Orzo

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Tender, herb-infused chicken meatballs served over zesty lemon orzo pasta, garnished with fresh dill and parsley.

Ingredients

Scale
  • 1 lb Ground Chicken
  • 1 large Egg
  • 1 cup Breadcrumbs
  • 2 tbsp Olive Oil
  • 1 cup Feta Cheese
  • 1/4 cup Fresh Parsley
  • 1 tbsp Dried Oregano
  • 2 cloves Garlic, minced
  • 1 medium Lemon, zest and juice
  • 1 cup Orzo Pasta
  • 2 cups Chicken Broth
  • 2 tbsp Butter (optional)
  • 1/4 cup Fresh Dill (optional)

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, crumbled feta, minced garlic, dried oregano, parsley, lemon zest, salt, and pepper. Use your hands to blend everything until just combined—don’t overmix or your meatballs will be tough!
  2. Shape the Meatballs: With wet hands, take small amounts of the mixture and roll them into 1-inch meatballs. Place them on a parchment-lined baking sheet.
  3. Cook the Meatballs: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the meatballs in a single layer. Cook for about 5-7 minutes, turning occasionally until golden brown on all sides and cooked through.
  4. Prepare the Orzo: While the meatballs cook, bring a pot of chicken broth to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes, until al dente. Drain and set aside, saving a splash of the broth.
  5. Combine and Flavor: In the skillet where you cooked the meatballs, add the cooked orzo, a splash of reserved broth, and the juice from your lemon. Toss everything together over low heat to warm through and allow flavors to mingle.
  6. Garnish and Serve: Remove from heat and garnish with fresh dill and a sprinkle of extra parsley. Spoon portions onto plates, and enjoy!

Notes

Serve with a side of crunchy Greek salad and a glass of chilled white wine for a complete meal.

Nutrition

Find it online: https://thestationrecipes.com/greek-style-chicken-meatballs-lemon-orzo/

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