Description
Enjoy these tender Greek chicken meatballs, rich with herbs and lemon, served over a vibrant lemon orzo. This recipe offers a delightful balance of savory and citrus notes, making it perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Zest of 1 lemon
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and black pepper for the Greek chicken meatballs.
- Gently mix the meatball ingredients until just combined.
- Form the mixture into 1-inch Greek chicken meatballs and place them evenly on the prepared baking sheet.
- Bake the Greek chicken meatballs for 20–25 minutes, until golden brown and cooked through.
- While the meatballs bake, bring the broth to a boil in a saucepan.
- Add the orzo pasta to the boiling broth and cook according to package directions until al dente, usually about 8–10 minutes.
- Drain the orzo if necessary. Return the cooked orzo to the saucepan.
- Stir in olive oil, crumbled feta cheese, chopped parsley, and lemon juice into the orzo.
- Season the lemon orzo with salt and pepper to taste and combine well.
- Serve the baked Greek chicken meatballs atop the lemon orzo.
Notes
- For a gluten-free version, substitute breadcrumbs with almond flour or finely chopped nuts.
- Ground turkey can be used as a substitute for ground chicken.
- Add fresh dill or mint for an extra herbal flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4–5 days.
- Reheat gently on the stove with a splash of water or broth, or microwave with a little added liquid to maintain moisture.
- Meatballs can be frozen separately for up to 3 months. Thaw in the refrigerator before reheating.
- Consider adding extra lemon zest, minced dill, or a side of Greek yogurt or tzatziki for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving