Savory Greek Chicken Meatballs with Zesty Lemon Orzo
A delicious dish that combines juicy chicken meatballs with refreshing zesty lemon orzo, infused with Mediterranean flavors.
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried oregano
- to taste Salt and pepper
For the Zesty Lemon Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- to taste Salt and pepper
Instructions
Preparation
- In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, egg, dried oregano, salt, and pepper. Use your hands to mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Using your hands, form the mixture into meatballs about 1 inch in diameter. Place them on a baking tray lined with parchment paper.
Cooking
- Preheat your oven to 400°F (200°C). Bake the meatballs for 15-20 minutes, or until they reach an internal temperature of 165°F (74°C) and are golden brown.
- While the meatballs are baking, cook the orzo. In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
- In the same saucepan, drizzle in olive oil, lemon zest, lemon juice, and season with salt and pepper. Stir in the cooked orzo until well combined.
Serving
- Plate your zesty lemon orzo and top it with the freshly baked chicken meatballs. Garnish with additional parsley if desired. Enjoy your meal!
Notes
Don’t skip the fresh herbs! They elevate the flavor of your meatballs. If you find your meatball mixture too dry, adjust with chicken broth or olive oil. Store leftovers in an airtight container for up to 3 days, or freeze cooked meatballs for up to 3 months.