Description
This Greek Chicken Meatballs with Lemon Orzo recipe combines tender, flavorful chicken meatballs baked to perfection and served alongside a vibrant, zesty lemon orzo pasta. Infused with Mediterranean herbs, feta cheese, and fresh lemon, this dish offers a delightful balance of protein and comforting carbs for a wholesome and easy family meal.
Ingredients
Units
Scale
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Zest of 1 lemon
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Prepare Meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix everything thoroughly until evenly incorporated.
- Form Meatballs: Using your hands, shape the mixture into 1-inch meatballs and evenly space them on the prepared baking sheet to ensure even cooking.
- Bake Meatballs: Bake in the preheated oven for 20-25 minutes, until the meatballs are golden brown and reach an internal temperature of 165°F (74°C).
- Cook Orzo: While the meatballs bake, bring the broth to a boil in a saucepan. Add the orzo pasta and cook according to package instructions (about 8-10 minutes) until al dente.
- Combine Orzo: Drain any excess broth, return the orzo to the saucepan, then stir in olive oil, feta, parsley, lemon juice, and season with salt and pepper. Mix well to combine flavors.
- Serve: Plate the baked chicken meatballs alongside the lemon orzo. Garnish with extra parsley and lemon wedges if desired for a fresh finish.
Notes
- Use fresh lemon zest and juice for the best bright, citrusy flavor in both meatballs and orzo.
- Breadcrumbs help bind the meatballs; use gluten-free breadcrumbs to make the recipe gluten-free.
- You can substitute ground turkey if preferred but may need to adjust cooking time slightly.
- Check internal temperature of meatballs to ensure thorough cooking (165°F/74°C).
- For a richer flavor, add a splash of white wine or lemon zest to the orzo while cooking.
- Leftover meatballs and orzo keep well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
