Greek Chicken Meatballs with Lemon Orzo
Greek Chicken Meatballs with Lemon Orzo is a delightful dish that combines the juicy, tender flavors of chicken meatballs with the fresh zestiness of lemon-infused orzo pasta. I stumbled upon this recipe during one of my weeknight cooking experiments, and now it’s a staple in my home. It’s incredibly easy to whip up and perfect for those busy evenings when you crave something hearty yet refreshing. The vibrant flavors and cozy textures make it suitable for a family dinner or even a casual gathering with friends.
Why you’ll love this dish
This recipe for Greek Chicken Meatballs with Lemon Orzo is a culinary gem that you’ll want to add to your regular rotation. Why? For starters, it’s a dish that’s not only quick to prepare but also budget-friendly. With minimal ingredients, it delivers maximum flavor, making it perfect for a weeknight dinner after a long day. Plus, it’s kid-approved! The savory meatballs paired with the zesty orzo will have everyone asking for seconds.
“These meatballs are a revelation! I never thought ground chicken could taste this good. The lemon orzo adds such a bright note. Instant family favorite!” – A Satisfied Cook
Preparing Greek Chicken Meatballs with Lemon Orzo
Creating this dish is easier than you might think. You’ll start by mixing the ingredients for the meatballs, cook them in olive oil until perfection, and then whip up the orzo pasta. It’s a simple yet delicious method that will have you enjoying a plant-based meal in under an hour.
What you’ll need
Gather the following ingredients to make your Greek Chicken Meatballs with Lemon Orzo:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and pepper, to taste
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 cups chicken broth
- Fresh herbs for garnish
For those looking to make substitutions, turkey can work in place of chicken for a leaner option. Use gluten-free breadcrumbs if you’re catering to dietary restrictions.
Step-by-step instructions
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In a large bowl, mix together the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, chopped parsley, chopped oregano, and a sprinkle of salt and pepper. Shape the mixture into small, bite-sized meatballs.
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Heat the olive oil in a skillet over medium heat. Once hot, cook the meatballs until they’re nicely browned and cooked through—about 8-10 minutes.
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Meanwhile, in a separate pot, bring the chicken broth to a boil. Add the orzo pasta and cook according to the package instructions until al dente.
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After the orzo is cooked, drain any excess liquid. Mix in the lemon juice and zest for that extra zing.
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To serve, place the meatballs over a bed of lemon orzo and garnish with fresh herbs. Enjoy!
Best ways to enjoy it
When it comes to plating this masterpiece, a simple bowl presentation works wonderfully. Serve the meatballs lavishly over the orzo, and don’t skimp on the herbs for that color pop. As for pairings, a fresh Greek salad or a side of roasted vegetables can complement the flavors beautifully. If you’re in the mood for something a bit lighter, a crisp cucumber salad with a lemon-dill dressing can enhance the dish’s fresh theme.
Storage and reheating tips
Storing leftovers is straightforward. Place them in an airtight container in the refrigerator for up to three days. If you want to save them for later, you can freeze the meatballs without the orzo; they’ll stay fresh for about three months. Just ensure everything is cooled completely before sealing.
When you’re ready to enjoy the leftovers, simply reheat in a pan over medium heat until warmed through. If you’ve frozen the meatballs, transfer them to the fridge a day before to thaw.
Helpful cooking tips
For perfectly moist meatballs, avoid overmixing the ground chicken; mixing just until everything is combined works best. If you’re short on time, you can skip the frying and opt for baking the meatballs instead. Just place them on a baking sheet and bake at 400°F for 20-25 minutes, turning halfway through.
Creative twists
Feel free to customize your meatballs! You might try adding feta cheese for a more traditional Greek flavor or replacing the breadcrumbs with cooked quinoa for a wholesome twist. You could also modify the herbs to include dill or mint for different taste profiles.
Your questions answered
How long does it take to prepare and cook this dish?
Prep time is about 15 minutes, and cooking takes around 25 minutes, so the total is roughly 40 minutes.
Can I use dried herbs instead of fresh?
Absolutely! If fresh herbs aren’t on hand, you can substitute with dried. Just remember to use about one-third of the amount since dried herbs are more potent.
What can I serve with this dish?
This dish pairs well with a side of tzatziki, hummus, or even a simple garlic bread to soak up the flavors.
By following these tips and tricks, you’re well on your way to making perfect Greek Chicken Meatballs with Lemon Orzo that will have your family raving and your taste buds dancing!
Greek Chicken Meatballs with Lemon Orzo
Ingredients
For the Meatballs
- 1 pound ground chicken Turkey can be used as a leaner option.
- 1/2 cup breadcrumbs Use gluten-free breadcrumbs for dietary restrictions.
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- to taste salt and pepper
For the Orzo
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 large lemon, juiced and zested
- 2 cups chicken broth
- Fresh herbs for garnish
Instructions
Preparation of Meatballs
- In a large bowl, mix together the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, chopped parsley, chopped oregano, and a sprinkle of salt and pepper. Shape the mixture into small, bite-sized meatballs.
Cooking the Meatballs
- Heat the olive oil in a skillet over medium heat. Once hot, cook the meatballs until they’re nicely browned and cooked through—about 8-10 minutes.
Preparing the Orzo
- Meanwhile, in a separate pot, bring the chicken broth to a boil. Add the orzo pasta and cook according to the package instructions until al dente.
- After the orzo is cooked, drain any excess liquid. Mix in the lemon juice and zest for that extra zing.
Serving
- To serve, place the meatballs over a bed of lemon orzo and garnish with fresh herbs. Enjoy!
