Description
These Greek Chicken Meatballs with Lemon Orzo are a flavorful and healthy dinner option featuring tender chicken meatballs infused with garlic, herbs, and lemon zest, served over a zesty, buttery orzo cooked in chicken broth and lemon juice. Finished with crumbled feta cheese and fresh dill, this dish combines bright Mediterranean flavors with comforting textures ideal for a family meal or elegant gathering.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1/3 cup breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- 1 tablespoon olive oil
Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
Finishing
- 1/4 cup crumbled feta cheese
- Fresh dill, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs and orzo together.
- Mix Meatball Ingredients: In a large bowl, combine ground chicken, minced garlic, breadcrumbs, chopped parsley, dried oregano, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Shape Meatballs: Form the mixture into small meatballs about 1 inch in diameter, ensuring they are uniformly sized for even cooking.
- Brown Meatballs: Heat olive oil in a large oven-safe skillet over medium-high heat. Add meatballs and cook them until browned on all sides, approximately 5-6 minutes. Remove meatballs from the pan and set aside.
- Toast Orzo: Using the same skillet, add the orzo pasta and stir for about a minute, allowing it to toast slightly and develop a nutty flavor.
- Add Broth and Lemon Juice: Pour in the chicken broth and lemon juice into the skillet with the orzo. Stir well and bring the mixture to a simmer to begin cooking the orzo.
- Combine Meatballs and Orzo: Return the browned meatballs to the skillet, nestling them into the orzo. Cover the skillet with a lid to trap steam for even cooking.
- Bake: Place the covered skillet in the preheated oven and bake for about 20 minutes or until the orzo is tender and meatballs are cooked through.
- Finish and Serve: Remove the skillet from the oven, sprinkle crumbled feta cheese over the top, and garnish with fresh dill before serving.
Notes
- Ground chicken can be substituted with ground turkey or beef if preferred.
- Use fresh breadcrumbs or panko for lighter meatballs.
- If you do not have an oven-safe skillet, you can transfer the orzo and meatballs to a baking dish before baking.
- Add chopped spinach or kale to the orzo before baking for added greens.
- For a spicier version, add a pinch of red pepper flakes to the meatball mixture.
