Print

Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo
Print Recipe

Greek Chicken Meatballs with Lemon Orzo is a wholesome and vibrant Mediterranean dish featuring tender, herb-infused chicken meatballs complemented by bright, zesty lemon orzo pasta. This easy weeknight meal balances comfort and freshness, perfect for a healthy and flavorful dinner ready in under 40 minutes.

Ingredients

Scale

Meatballs

  • 1 lb ground chicken (lean)
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh dill, finely chopped
  • 1/3 cup ricotta cheese
  • Zest of 1 lemon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 tbsp olive oil (for cooking)

Lemon Orzo

  • 1 cup orzo pasta
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 2 cups chicken broth or water
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 tbsp fresh parsley, chopped

Optional Garnishes

  • 1/4 cup crumbled feta cheese
  • Additional fresh parsley, chopped
  • Olive oil, for drizzling

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground chicken, finely chopped onion, minced garlic, fresh parsley, dill, ricotta cheese, lemon zest, salt, pepper, and oregano. Mix gently but thoroughly until ingredients are evenly distributed without overworking the meat.
  2. Form and Cook the Meatballs: Shape the mixture into small, even-sized meatballs, about one inch in diameter. Heat olive oil in a large skillet over medium heat, then add the meatballs in batches, cooking until golden brown and cooked through, about 8-10 minutes. Remove and set aside.
  3. Cook the Lemon Orzo: In the same skillet, add a bit more olive oil and sauté a minced garlic clove for extra flavor. Stir in orzo pasta and toast lightly for about 1 minute. Then add chicken broth or water and cook until tender, about 8-10 minutes. Stir in fresh lemon juice, zest, and chopped parsley for a zesty touch.
  4. Combine and Serve: Return the cooked meatballs to the skillet with the lemon orzo, gently toss to combine and warm through. Adjust seasoning as needed. Plate the dish and top with crumbled feta cheese, extra parsley, and a drizzle of olive oil if desired before serving.

Notes

  • Use fresh parsley and dill for the most vibrant flavor; dried herbs are less aromatic.
  • Mix meat ingredients just until combined to keep meatballs tender.
  • Use a small cookie scoop or spoon to form evenly sized meatballs for uniform cooking.
  • Toast the orzo briefly before boiling to enhance its nutty flavor.
  • If possible, use chicken broth instead of water for richer flavor in the orzo.
  • Lemon zest adds aromatic oils that brighten the overall dish.
  • Meatballs can be baked at 400°F for 15-20 minutes as a healthier alternative to pan-frying.
  • Substitute ricotta cheese with cottage cheese or Greek yogurt to keep meatballs moist.
  • The dish stores well in an airtight container in the fridge for up to 3 days or can be frozen for up to 3 months.
  • Reheat gently with a splash of water or broth to keep orzo moist.

Nutrition

Keywords: Greek chicken meatballs, lemon orzo, Mediterranean chicken meatballs, healthy dinner, quick weeknight meal, gluten-free, herb-infused meatballs

Find it online: https://mealsbylina.com/greek-chicken-meatballs-with-lemon-orzo/