Greek Chicken Meatballs with Lemon Orzo
Making chicken meatballs with orzo is surprisingly easy, and you don’t need fancy ingredients to get restaurant-worthy results.
Equipment
- Mixing Bowls
- Baking sheet or skillet
- Measuring cups and spoons
- Zester or microplane
- Medium saucepan
- Wooden spoon or spatula
- Tongs
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 large egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
For the Lemon Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 tablespoons butter
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Prepare the Chicken Meatball Mixture
- Place a large mixing bowl on your countertop.
- Add 1 pound of ground chicken to the bowl.
- Add 1/2 cup breadcrumbs.
- Add 1/4 cup grated Parmesan cheese.
- Mince 2 cloves of garlic and add them to the bowl.
- Crack 1 large egg into a small bowl first, then pour it into the mixing bowl.
- Add 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Zest 1 lemon directly into the bowl.
- Chop 2 tablespoons fresh parsley and add it to the mixture.
- Use clean hands or a spoon to gently mix all ingredients until evenly combined.
- Pro Tip: Do not overmix; mixing just until combined keeps the meatballs tender.
Shape the Meatballs
- Line a baking sheet with parchment paper or lightly grease a skillet if cooking stovetop.
- Scoop about 2 tablespoons of meat mixture per meatball.
- Roll each scoop into a smooth ball using your hands.
- Place each meatball on the prepared baking sheet or skillet.
- Pro Tip: Wetting your hands slightly with water prevents sticking.
Cook the Meatballs
- Option 1: Oven-Baked
- Preheat the oven to 400°F (200°C) only after the meatballs are shaped.
- Place the baking sheet in the oven.
- Bake for 18–20 minutes, or until meatballs are cooked through and lightly golden.
- Pro Tip: Use a meat thermometer if available; internal temperature should reach 165°F (74°C).
Option 2: Stovetop
- Heat 1–2 tablespoons of olive oil in a large nonstick skillet over medium heat.
- Add meatballs carefully to the skillet, leaving space between them.
- Cook for 8–10 minutes, turning occasionally, until all sides are golden and cooked through.
- Pro Tip: Do not overcrowd the pan; it prevents browning and even cooking.
Cook the Lemon Orzo
- Pour 2 cups chicken broth into a medium saucepan.
- Bring the broth to a gentle boil over medium heat.
- Add 1 cup orzo pasta to the boiling broth.
- Reduce heat slightly to maintain a gentle simmer.
- Stir occasionally to prevent sticking.
- Cook for 8–10 minutes, or until orzo is tender but still slightly firm.
- Remove from heat and stir in 2 tablespoons butter.
- Add juice of 1 lemon and salt and pepper to taste.
- Pro Tip: Taste the orzo near the end; you want it al dente, not mushy.
Combine and Serve
- Place the cooked orzo on a serving plate or bowl.
- Arrange the cooked chicken meatballs on top of the orzo.
- Sprinkle 2 tablespoons chopped fresh parsley over the dish.
- Optionally, drizzle a little extra lemon juice for extra brightness.
- Serve immediately while warm.
Notes
Nutritional Value (Approximate, per serving)
- Calories: 430–470 kcal
- Protein: 32–35g
- Carbohydrates: 35–40g
- Fat: 18–20g
- Saturated Fat: 6–7g
- Fiber: 2–3g
- Sugar: 2–3g
- Sodium: 650–750mg