Greek Chicken Meatballs with Lemon Orzo Recipe
These Greek Chicken Meatballs with Lemon Orzo combine tender, flavorful chicken meatballs infused with fresh herbs and lemon zest, paired perfectly with a vibrant, tangy lemon orzo pasta. A delicious and wholesome meal that’s easy to prepare and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Greek
- Diet: Halal
Ingredients
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 cook evenly and don’t stick.
- Prepare Meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, finely chopped red onion, minced garlic, egg, fresh parsley, dried oregano, lemon zest, salt, and black pepper. Mix thoroughly until all ingredients are well combined for consistent flavor and texture.
- Form Meatballs: Shape the mixture into 1-inch meatballs using your hands, and place them evenly spaced on the prepared baking sheet to allow even baking and browning.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes, or until golden brown and fully cooked through. Check that the internal temperature reaches 165°F (74°C) to ensure safety and juiciness.
- Cook Orzo: While the meatballs bake, bring the vegetable or chicken broth to a boil in a saucepan. Add orzo pasta and cook according to package instructions, typically 8-10 minutes, until al dente for a tender yet slightly firm texture.
- Combine Orzo: Drain excess broth and return orzo to the saucepan. Stir in olive oil, crumbled feta cheese, chopped parsley, lemon juice, and season with salt and pepper to taste. Mix well to combine bright, savory flavors.
- Serve: Remove meatballs from the oven and serve warm alongside the lemon orzo. Garnish with additional parsley and lemon wedges if desired for extra freshness and presentation. Enjoy your delicious Greek-inspired meal!
Notes
- Ground chicken can be substituted with ground turkey for a similar flavor and texture.
- Breadcrumbs can be replaced with gluten-free alternatives if needed.
- Be sure to use fresh lemon zest and juice for the best bright flavor.
- Check the internal temperature of meatballs to assure they are safely cooked.
- Leftover meatballs and orzo can be refrigerated for up to 3 days and reheated before serving.
- For vegan option, substitute chicken with plant-based meat and omit Parmesan cheese or use vegan cheese.
Nutrition
- Serving Size: 1 serving (including meatballs and orzo)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Greek chicken meatballs, lemon orzo, easy dinner, healthy chicken recipe, Mediterranean meal, baked meatballs
