Greek Chicken Meatballs with Lemon Orzo

In today's culinary adventure, we invite you to explore the vibrant flavors of Mediterranean cuisine with our Zesty Greek Chicken Meatballs served alongside a refreshing lemon orzo. This dish is not only a delightful fusion of tastes but also a wholesome option for family dinners or meal prep. Packed with protein and fresh herbs, these chicken meatballs are sure to become a favorite in your kitchen. Whether you're looking for a quick weeknight meal or a dish to impress guests, this recipe is versatile and easy to follow.

Discover the vibrant tastes of Mediterranean cuisine with our Zesty Greek Chicken Meatballs paired with refreshing lemon orzo. This wholesome dish is not only packed with flavor but also offers health benefits thanks to lean protein and fresh herbs. Perfect for family dinners or impressing guests, it features juicy meatballs enriched with garlic, smoked paprika, and bright citrus notes. Experience a taste of Greece in your kitchen with this easy and versatile recipe.

Print Recipe Pin Recipe

Ingredients

For the Greek Chicken Meatballs:

1 lb ground chicken

1/2 cup breadcrumbs (preferably panko)

1/4 cup grated Parmesan cheese

1/4 cup finely chopped fresh parsley

2 tbsp fresh mint, chopped

2 cloves garlic, minced

1 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1 egg, lightly beaten

2 tbsp olive oil (for frying)

For the Lemon Orzo:

1 cup orzo pasta

2 cups chicken broth (or vegetable broth)

Zest and juice of 1 large lemon

1 tbsp olive oil

Salt and pepper, to taste

1/4 cup feta cheese, crumbled (optional)

Fresh parsley, for garnish

Instructions

Make the Meatballs:

- In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, mint, garlic, onion powder, smoked paprika, salt, pepper, and the beaten egg.

- Mix until well combined, being careful not to overwork the meat.

- Once mixed, form the mixture into 1-inch meatballs and set aside.

Cook the Sauce:

- Heat the olive oil in a large skillet over medium heat.

- Add the meatballs in batches (do not overcrowd) and cook for about 5-7 minutes, turning occasionally until they are browned on all sides and cooked through (internal temperature should reach 165°F or 75°C). Remove from the skillet and set aside.

Prepare the Lemon Orzo:

- In a separate pot, bring the chicken broth to a boil, then add the orzo.

- Cook according to package directions until al dente, usually about 9-11 minutes. Drain any excess broth if necessary.

- Return the orzo to the pot and stir in the lemon zest, lemon juice, olive oil, and season with salt and pepper to taste.

Combine and Serve:

- Gently fold the cooked meatballs into the pot with the lemon orzo. Let them warm through for about 2-3 minutes.

- Serve warm, garnished with crumbled feta cheese (if using) and a sprinkle of fresh parsley.

Prep Time, Total Time, Servings: 20 minutes | 35 minutes | Serves 4