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Greek Chicken Meatballs with Orzo

Close-up of four seared greek chicken meatballs served over creamy orzo pasta garnished with parsley.
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Make flavorful Greek chicken meatballs served over creamy feta orzo for a satisfying, easy weeknight dinner.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup crumbled feta cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1/4 cup heavy cream (optional, for creamy orzo)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup crumbled feta cheese, for topping

Instructions

  1. In a large bowl, combine the ground chicken, panko breadcrumbs, 1/4 cup feta cheese, egg, minced garlic, lemon zest, oregano, mint, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
  2. Roll the mixture into 1-inch meatballs. You should have about 18 to 20 meatballs.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if necessary, and cook for 6 to 8 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature reaches 165°F). Remove the meatballs and set them aside.
  4. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the orzo pasta and toast for 1 minute, stirring constantly.
  5. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 12 to 15 minutes, or until the liquid is mostly absorbed and the orzo is tender. Stir occasionally to prevent sticking.
  6. Remove the skillet from the heat. Stir in the heavy cream (if using) and fresh lemon juice. Taste and add more salt or pepper if needed.
  7. Return the cooked chicken meatballs to the skillet with the orzo. Gently toss to coat.
  8. Serve immediately, topped with the remaining 1/4 cup of crumbled feta cheese.

Notes

  • For extra moisture, you can substitute half of the ground chicken with ground turkey.
  • If you prefer a lighter orzo, skip the heavy cream and use water instead of broth, adding a splash of lemon juice at the end for brightness.
  • Serve with a side of tzatziki sauce for dipping the meatballs.

Nutrition

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