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Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo
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Greek Chicken Meatballs with Lemon Orzo is a vibrant, wholesome dinner packed with Mediterranean flavors. Tender, herby chicken meatballs pair beautifully with zesty lemon-infused orzo pasta, creating a quick and satisfying meal perfect for weeknights or entertaining. This healthy and balanced dish features fresh herbs, tangy lemon, and optional creamy feta, delivering bright, comforting tastes in every bite.

Ingredients

Scale

Meatball Ingredients

  • 1 lb ground chicken
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh dill, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup onion, grated
  • 1/3 cup breadcrumbs (or gluten-free breadcrumbs)
  • 1 large egg
  • 1 tsp lemon zest
  • Salt and pepper, to taste
  • 2 tbsp olive oil (for cooking)

Lemon Orzo Ingredients

  • 1 cup orzo pasta (use gluten-free orzo for gluten-free version)
  • 4 cups salted water (for boiling)
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp olive oil
  • 1/3 cup crumbled feta cheese (optional but recommended)
  • Reserved orzo cooking water, as needed (about 1/4 cup)

Garnishes and Optional Add-ins

  • Extra fresh parsley and dill, chopped
  • Toasted pine nuts (optional)
  • Kalamata olives (optional)

Instructions

  1. Prepare the Meatball Mixture: In a medium bowl, combine the ground chicken, finely chopped parsley, dill, minced garlic, grated onion, breadcrumbs, egg, salt, pepper, and lemon zest. Mix gently to combine without overworking the meat, ensuring tender meatballs.
  2. Form and Cook the Meatballs: Shape the mixture into small, uniform one-inch meatballs. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then cook through until golden and tender. Remove from heat and set aside.
  3. Cook the Lemon Orzo: Bring salted water to a boil in a separate pot. Cook the orzo until al dente, about 8-10 minutes. Drain well, reserving about 1/4 cup of pasta water for sauce consistency.
  4. Toss Orzo with Lemon and Feta: Return drained orzo to the pot. Stir in olive oil, fresh lemon juice, lemon zest, and crumbled feta cheese. Add reserved pasta water as needed to create a creamy texture.
  5. Combine and Serve: Gently fold the cooked meatballs into the lemon orzo mixture. Warm together over low heat for a couple of minutes. Garnish with extra fresh herbs and a drizzle of olive oil before serving.

Notes

  • Do not overmix the meatball mixture to keep meatballs tender and juicy.
  • Use a small cookie scoop or your hands for uniform meatball sizes to ensure even cooking.
  • Reserve some orzo cooking water to help create a silky, creamy sauce.
  • Use fresh parsley and dill for the best aromatic and flavor impact.
  • Adjust lemon juice gradually to control brightness without overpowering the dish.

Nutrition

Keywords: Greek chicken meatballs, lemon orzo, Mediterranean dinner, healthy chicken recipe, quick weeknight meal, gluten-free dinner, herby meatballs, lemon pasta

Find it online: https://marygourmet.com/greek-chicken-meatballs-with-lemon-orzo/