Greek Chicken Meatballs with Lemon Orzo

introduction

This recipe shows how to make Greek Chicken Meatballs with Lemon Orzo. It is simple and full of bright flavors. If you like these flavors, try Greek chicken gyros with cucumber tzatziki sauce for another easy meal.

why make this recipe

Make this recipe when you want a quick, healthy dinner with Greek flavors. It cooks fast. It uses simple ingredients. Kids and adults like the mild chicken and tangy lemon orzo.

how to make Greek Chicken Meatballs with Lemon Orzo

Ingredients :

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup feta cheese, crumbled
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup orzo pasta
• 2 cups chicken broth
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Directions :

1. In a large bowl, mix together ground chicken, breadcrumbs, feta, egg, garlic, oregano, salt, and pepper until well combined. Form mixture into meatballs.
2. Heat olive oil in a skillet over medium heat. Cook meatballs until golden brown and cooked through, about 10 minutes.
3. In a separate pot, bring chicken broth to a boil. Add orzo and cook according to package instructions.
4. Once orzo is cooked, drain excess liquid and stir in lemon juice.
5. Serve meatballs over the lemon orzo and garnish with fresh parsley.

how to serve Greek Chicken Meatballs with Lemon Orzo

Serve the meatballs hot on top of the lemon orzo. Add extra lemon wedges on the side. A simple salad or steamed vegetables go well with this dish. You can add a spoon of plain yogurt or tzatziki for extra creaminess.

how to store Greek Chicken Meatballs with Lemon Orzo

Cool the meatballs and orzo before storing. Put them in an airtight container. Refrigerate up to 3 days. Freeze cooked meatballs in a single layer, then move to a freezer bag. Freeze up to 2 months. Reheat gently on the stove or in the microwave. Add a splash of water or broth when reheating the orzo to keep it moist.

tips to make Greek Chicken Meatballs with Lemon Orzo

• Do not overmix the meat mixture; mix just until combined.
• Use wet hands to form meatballs; they will be easier to shape.
• Make meatballs the same size so they cook evenly.
• Cook one meatball first to check seasoning, then adjust salt if needed.
• Add lemon juice to the orzo little by little and taste until it feels bright but not too sour.

variation (if any)

• Swap ground chicken for ground turkey or a mix of chicken and pork.
• Stir chopped spinach into the meat mixture for extra greens.
• Serve with garlic yogurt sauce or store-bought tzatziki.
• Use couscous or rice instead of orzo for a texture change.
• Add chopped mint or dill to the meatballs for a different herb note.

FAQs

Q: Can I bake the meatballs instead of frying?
A: Yes. Preheat oven to 400°F (200°C). Place meatballs on a baking sheet and bake 15–20 minutes until cooked through.

Q: Can I make this gluten free?
A: Yes. Use gluten-free breadcrumbs and gluten-free orzo or rice.

Q: How can I tell when meatballs are done?
A: Cut a meatball open to check. It should have no pink inside. Or use a meat thermometer; chicken should reach 165°F (74°C).

Q: Can I make the meatballs ahead of time?
A: Yes. Make and cook the meatballs, then refrigerate up to 3 days. Reheat before serving.

Q: Can I add more lemon flavor?
A: Yes. Add more lemon juice or a little lemon zest to the orzo for stronger lemon taste.

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