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Greek Chicken Meatballs with Zesty Lemon Orzo

Close-up of perfectly seared greek chicken meatballs served over bright yellow lemon orzo, topped with feta and parsley.
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Make moist, flavorful Mediterranean chicken meatballs seasoned with oregano and mint, served alongside bright, zesty lemon orzo pasta for a satisfying weeknight Greek dinner.

Ingredients

Scale
  • 1.5 lb ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon fresh mint, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped red onion
  • 1 tablespoon olive oil (for cooking)
  • 1 cup orzo pasta
  • 3 cups chicken broth
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 2 tablespoons butter
  • 1/4 cup crumbled feta cheese (optional, for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, mint, salt, pepper, and red onion. Mix gently with your hands until just combined; do not overmix.
  3. Roll the mixture into small, uniform meatballs, about 1.5 inches in diameter. Place them on the prepared baking sheet.
  4. Bake the chicken meatballs for 18 to 20 minutes, or until they reach an internal temperature of 165°F (74°C) and are lightly browned.
  5. While the meatballs bake, prepare the lemon orzo. In a medium saucepan, bring the chicken broth to a boil.
  6. Add the orzo pasta to the boiling broth. Reduce heat to low, cover, and simmer for about 10 to 12 minutes, or until the liquid is mostly absorbed and the orzo is tender. Stir occasionally to prevent sticking.
  7. Remove the orzo from the heat. Stir in the butter, fresh lemon juice, and lemon zest until the butter is melted and the mixture is creamy.
  8. Serve the baked Greek chicken meatballs immediately over a bed of the zesty lemon orzo. Garnish with crumbled feta cheese and fresh parsley.

Notes

  • For a quick yogurt sauce, mix 1 cup plain Greek yogurt with 1 tablespoon lemon juice, 1 minced garlic clove, and a pinch of salt.
  • If you prefer pan-searing your meatballs, heat 1 tablespoon of olive oil in a large skillet over medium heat and cook the meatballs in batches until browned on all sides and cooked through.
  • You can substitute dried herbs for fresh, using 1 teaspoon dried oregano and 1/2 teaspoon dried mint.

Nutrition

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