Greek Chicken Meatballs with Lemon Orzo

why make this recipe

This dish is quick, fresh, and full of bright flavors. It mixes tender chicken meatballs with tangy feta and lemony orzo. You can make it on a weeknight or for guests. The meal is warm, filling, and not hard to cook.

introduction

This recipe pairs Greek-style chicken meatballs with lemon orzo for a simple, tasty meal. If you like Greek flavors, try this other dish: Greek chicken gyros with cucumber tzatziki sauce. The meatballs are soft and the orzo is bright with lemon.

how to make Greek Chicken Meatballs with Lemon Orzo

1. Mix the meatball ingredients in a bowl and shape them into even meatballs.
2. Brown and cook the meatballs in a skillet until done.
3. Boil the orzo in chicken broth, drain, then stir in lemon juice, zest, and parsley.
4. Serve the hot meatballs over the lemon orzo.

Ingredients :

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup feta cheese, crumbled
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup orzo pasta
• 2 cups chicken broth
• Juice and zest of 1 lemon
• Chopped fresh parsley for garnish

Directions :

1. In a large bowl, mix together ground chicken, breadcrumbs, feta cheese, egg, garlic, oregano, salt, and pepper. Form the mixture into meatballs.
2. Heat olive oil in a skillet over medium heat. Cook the meatballs until browned and cooked through.
3. In a separate pot, bring chicken broth to a boil. Add orzo and cook according to package instructions.
4. Drain the orzo and stir in lemon juice, zest, and parsley.
5. Serve the meatballs over the lemon orzo.

how to serve Greek Chicken Meatballs with Lemon Orzo

Place a scoop of lemon orzo on each plate. Top with 3–4 meatballs. Garnish with extra parsley and a little lemon zest. Serve with a simple salad or steamed vegetables.

how to store Greek Chicken Meatballs with Lemon Orzo

Cool the meatballs and orzo to room temperature. Put them in airtight containers. Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. For longer storage, freeze meatballs in a single layer, then transfer to a freezer bag for up to 3 months. Thaw before reheating.

tips to make Greek Chicken Meatballs with Lemon Orzo

• Use room temperature egg for better mixing.
• Do not overwork the meat mix; handle gently to keep meatballs tender.
• Brown meatballs in batches so they brown well and cook evenly.
• Taste the orzo after mixing lemon; add more lemon or salt if needed.
• Use low-sodium broth if you want more control over salt.

variation (if any)

• Swap ground turkey for chicken.
• Add chopped spinach or dill to the meat mix for extra green flavor.
• Top with a spoonful of plain yogurt or tzatziki for a creamy touch.

FAQs

Q: Can I bake the meatballs instead of frying?
A: Yes. Bake at 400°F (200°C) for about 15–20 minutes until cooked through.

Q: Can I use a different pasta instead of orzo?
A: Yes. Small pasta like couscous or orzo-like pastas work best. Cook to package directions.

Q: How do I know the meatballs are cooked?
A: The inside should reach 165°F (74°C) or be no longer pink. Cut one open to check.

Q: Can I make the meatballs ahead of time?
A: Yes. Make and cook them, then chill. Reheat when you are ready to serve.

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