Greek Chicken Meatballs with Lemon Orzo

why make this recipe

This dish is quick, bright, and full of Greek flavor. It uses ground chicken and cooked orzo to make light meatballs. The lemon adds fresh taste. It works for a fast weeknight dinner or a simple meal with friends.

introduction

This recipe mixes chicken, orzo, herbs, and lemon for soft meatballs and a bright finish. If you like other Greek chicken ideas, try the related recipe Greek chicken gyros with cucumber tzatziki sauce for a different dinner option.

how to make Greek Chicken Meatballs with Lemon Orzo

Mix the ingredients, form small meatballs, brown them in a pan, then finish in the oven. After baking, squeeze fresh lemon juice over the meatballs. Keep steps simple and use a light touch when mixing so the meatballs stay tender.

Ingredients :

• 1 pound ground chicken
• 1 cup cooked orzo
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• Zest of 1 lemon
• Salt and pepper to taste
• 1 tablespoon olive oil
• Juice of 1 lemon

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the ground chicken, cooked orzo, breadcrumbs, Parmesan cheese, egg, garlic, oregano, parsley, lemon zest, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1 inch in size.
4. Heat olive oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides.
5. Transfer the meatballs to a baking sheet and bake for 15-20 minutes or until cooked through.
6. Drizzle with lemon juice before serving. Enjoy!

how to serve Greek Chicken Meatballs with Lemon Orzo

Serve the meatballs warm over a bed of extra cooked orzo or rice. Add a side salad or steamed vegetables. A dollop of plain yogurt or tzatziki pairs well and keeps the plate fresh.

how to store Greek Chicken Meatballs with Lemon Orzo

Cool the meatballs and orzo to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10 minutes or until hot. For longer storage, freeze cooked meatballs in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Greek Chicken Meatballs with Lemon Orzo

• Use fresh herbs for best flavor. Dry herbs are okay but use less.
• Do not overmix the meat—mix just until combined.
• Brown the meatballs first to add color and flavor before baking.
• Make meatballs the same size so they cook evenly.
• Taste and adjust salt before forming meatballs if you use salty Parmesan.

variation (if any)

• Add crumbled feta to the mix for a tangy twist.
• Swap parsley with dill or mint for a different herb note.
• Make larger meatballs and simmer in a light tomato sauce for a different meal.
• Use ground turkey instead of chicken if you prefer.

FAQs

Q: Can I make the meatballs without orzo?
A: Yes. You can skip the orzo and add a bit more breadcrumb to hold the meatballs.

Q: Can I bake without pan-frying first?
A: Yes. You can bake them directly, but browning in a skillet gives better color and more flavor.

Q: How do I know the meatballs are cooked?
A: They are done when the internal temperature reaches 165°F (74°C) or when they are no longer pink in the center.

Q: Can I use dried oregano instead of fresh?
A: Yes. Use about one-third the amount of dried oregano compared to fresh to avoid a strong taste.

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