Description
These Greek Chicken Meatballs with Lemon Orzo combine tender, flavorful chicken meatballs infused with fresh herbs, lemon zest, and Parmesan cheese, baked to a perfect golden brown. Served alongside a bright, zesty lemon orzo pasta mixed with feta cheese and parsley, this dish offers a delicious, wholesome meal inspired by Mediterranean flavors, perfect for a weeknight dinner or entertaining guests.
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 ensure the meatballs do not stick and bake evenly.
- Prepare Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, finely chopped red onion, minced garlic, beaten egg, chopped fresh parsley, dried oregano, lemon zest, salt, and black pepper. Mix thoroughly until all ingredients are fully incorporated.
- Form Meatballs: Use your hands to shape the mixture into 1-inch meatballs, placing them on the prepared baking sheet. Space the meatballs evenly apart to allow for even baking and browning.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake for 20-25 minutes until the meatballs are golden brown and cooked through. Confirm doneness by checking that the internal temperature has reached 165°F (74°C).
- Cook Orzo: While the meatballs bake, bring the vegetable or chicken broth to a boil in a saucepan. Add the orzo pasta and cook according to package instructions, typically 8-10 minutes, until tender but still slightly firm (al dente).
- Combine Orzo: Drain any excess broth from the cooked orzo and return it to the saucepan. Stir in the olive oil, crumbled feta cheese, chopped fresh parsley, and lemon juice. Season with salt and pepper to taste, mixing well to combine all the flavors.
- Serve: Remove the meatballs from the oven and serve them alongside the lemon orzo. Garnish with additional parsley and lemon wedges if desired for an extra pop of freshness. Enjoy your Greek-inspired meal!
Notes
- Breadcrumbs help bind the meatballs but can be substituted with gluten-free options if preferred.
- Make sure not to overmix the meatball mixture to keep them tender.
- Use fresh lemon zest and juice for the brightest flavor.
- Orzo can be cooked in water instead of broth for a lighter flavor, but broth adds more depth.
- Check the meatballs’ internal temperature with a meat thermometer to ensure they are fully cooked.
Nutrition
- Serving Size: 1 serving (meatballs and orzo)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
