Why You’ll Love This Recipe
This Greek Chicken Meatballs with Lemon Orzo recipe is a winner for many reasons:
- Healthy & Wholesome: Packed with lean ground chicken, fresh herbs, and a light lemon orzo, this dish is both nutritious and delicious.
- Flavorful: The combination of garlic, oregano, parsley, and lemon creates a vibrant, Mediterranean-inspired meal.
- Easy & Quick: With just 15 minutes of prep time and a total cook time of 45 minutes, this recipe is perfect for a weeknight dinner or meal prep.
- Family-Friendly: The meatballs are tender, flavorful, and loved by both kids and adults. Plus, the lemon orzo is the perfect complement to the chicken.
Ingredients
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare Meatballs:
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
3. Form Meatballs:
Using your hands, form the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them evenly apart.
4. Bake Meatballs:
Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F / 74°C).
5. Cook Orzo:
While the meatballs are baking, bring the vegetable or chicken broth to a boil in a saucepan. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
6. Combine Orzo:
Once cooked, drain any excess broth and return the orzo to the saucepan. Drizzle with olive oil, add the crumbled feta cheese, chopped parsley, lemon juice, and season with salt and pepper to taste. Stir well to combine.
7. Serve:
Once the meatballs are finished, remove them from the oven and serve them alongside the lemon orzo. Garnish with additional parsley and lemon wedges if desired. Enjoy your delicious Greek-inspired meal!
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Variations
- Add Veggies: Add roasted vegetables such as zucchini or bell peppers to the lemon orzo for extra nutrition and flavor.
- Use Lamb or Beef: For a more traditional Greek twist, substitute the ground chicken with lamb or beef in the meatballs.
- Make It Spicy: Add a pinch of red pepper flakes to the meatball mixture or orzo for a spicy kick.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, simply warm the meatballs and orzo in the microwave or on the stovetop until heated through.
FAQs
1. Can I make these meatballs ahead of time?
Yes! You can make the meatballs ahead of time, shape them, and refrigerate them for up to 1 day before baking.
2. Can I freeze the meatballs?
Yes! After baking, let the meatballs cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, bake at 350°F (175°C) until warmed through.
3. Can I use gluten-free breadcrumbs?
Yes! Simply swap the breadcrumbs with gluten-free breadcrumbs to make this dish gluten-free.
4. Can I use quinoa or rice instead of orzo?
Yes, you can substitute quinoa, rice, or couscous for the orzo for a different texture or flavor.
5. Is this recipe dairy-free?
This recipe contains Parmesan cheese and feta cheese, so it is not dairy-free. However, you can substitute both with dairy-free cheese alternatives to make the recipe dairy-free.
6. Can I add more herbs to the meatballs?
Absolutely! Fresh basil, thyme, or rosemary would all be wonderful additions to the meatballs if you’re looking to add more flavor.
7. Can I make the lemon orzo without feta cheese?
Yes, you can omit the feta cheese if you prefer or substitute it with another cheese, such as goat cheese or ricotta, for a different taste.
8. Can I serve the meatballs with a different sauce?
While the meatballs are delicious on their own, you can also serve them with a side of tzatziki sauce or marinara for extra flavor.
9. How do I make the meatballs crispy?
For crispy meatballs, try pan-frying them in a little olive oil until golden brown on all sides before baking. This will add a crispy texture to the outside.
10. Can I make this recipe vegetarian?
To make this dish vegetarian, you can substitute the ground chicken with a vegetarian meatball mixture, such as chickpeas or lentils, and follow the same process for baking and assembling
Conclusion
Greek Chicken Meatballs with Lemon Orzo is a delicious and satisfying meal that brings the flavors of Greece to your kitchen. With its juicy chicken meatballs, zesty lemon-infused orzo, and creamy feta, this dish is a perfect combination of savory, fresh, and tangy. Whether you’re preparing it for a weeknight dinner or meal prepping for the week, this recipe is sure to become a favorite in your household. Enjoy this Greek-inspired dish full of wholesome ingredients and unforgettable flavors!
Greek Chicken Meatballs with Lemon Orzo
- Total Time: 45 minutes
- Yield: 4 servings
Description
This Greek Chicken Meatballs with Lemon Orzo recipe is a delicious Greek-inspired dish that combines tender chicken meatballs with lemon-infused orzo. Perfect for family dinners or meal prep, it’s easy to follow and packed with Mediterranean flavors.
Ingredients
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
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 the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
- Form the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them evenly apart.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- While the meatballs are baking, bring the vegetable or chicken broth to a boil in a saucepan. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Once cooked, drain any excess broth and return the orzo to the saucepan. Drizzle with olive oil, add the crumbled feta cheese, chopped parsley, lemon juice, and season with salt and pepper to taste. Stir well to combine.
- Once the meatballs are finished, remove them from the oven and serve them alongside the lemon orzo. Garnish with additional parsley and lemon wedges if desired. Enjoy your Greek-inspired meal!
Notes
Add Veggies: Add roasted vegetables like zucchini or bell peppers to the lemon orzo for extra flavor.
Use Lamb or Beef: Substitute the ground chicken with lamb or beef for a more traditional Greek twist.
Make It Spicy: Add red pepper flakes to the meatball mixture or orzo for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
