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–+ servings
Greek Chicken Meatballs with Lemon Orzo : 7 Bright & Bold Flavors

Greek Chicken Meatballs with Lemon Orzo: 7 Bold & Zesty Flavors

This Greek Chicken Meatballs with Lemon Orzo recipe combines vibrant flavors and comforting textures, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Substitutable with ground turkey for a leaner option.
  • 1 cup Plain Breadcrumbs Ensure the full amount is used to prevent crumbling.
  • 1 small Red Onion Can substitute with yellow or white onion if preferred.
  • 2 cloves Garlic Minced for best results.
  • 1/2 cup Feta Cheese Can be replaced with cottage cheese for a lighter take.
  • 1/4 cup Parsley Fresh herbs preferred for flavor.
  • 1/4 cup Dill Fresh herbs preferred for flavor.
  • 1 large Egg Ensure it's beaten well for even distribution.
  • 1 tbl Lemon Zest Extra lemon can be squeezed over before serving for added flavor.
  • 1 tbl Lemon Juice
For the Orzo
  • 1 cup Orzo Pasta Cooking times may vary if substituted with another pasta.
  • 2 cups Chicken Broth Vegetable broth can be used as a substitute.
  • 2 tbl Olive Oil Can substitute with avocado oil if necessary.
  • 1/4 cup Parmesan Cheese Nutritional yeast can be used for a dairy-free option.

Equipment

  • large bowl
  • Skillet
  • Saucepan

Method
 

Instructions
  1. In a large bowl, mix together the ground chicken, breadcrumbs, red onion, garlic, feta, parsley, dill, egg, and lemon zest. Season with salt and pepper to taste, and gently combine to keep the meatballs tender.
  2. Roll the mixture into golf ball-sized meatballs, ensuring they are even for consistent cooking.
  3. Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches for about 4-5 minutes per side until they turn golden brown and are fully cooked through. Set aside on a plate.
  4. In a separate saucepan, bring chicken broth to a boil. Add the orzo and cook for 8-10 minutes until tender, then drain any excess liquid.
  5. Stir in the lemon zest, lemon juice, olive oil, Parmesan cheese, and parsley into the cooked orzo. Season with salt and pepper to enhance the flavors.
  6. Plate the orzo and top with the delicious meatballs. Garnish with additional parsley and feta cheese if desired for a fresh touch.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Optional: Drizzle with a little extra lemon juice before serving for an extra zesty kick. Refrigerate the meatball mixture for 30 minutes before shaping for best results.

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