Greek Chicken Meatballs with Lemon Orzo
A delightful dish combining juicy chicken meatballs with lemon-infused orzo pasta, perfect for family dinners or casual gatherings.
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!
Notes
Store leftovers in an airtight container for up to three days. Freeze the meatballs without the orzo for about three months. Reheat in a pan over medium heat until warmed through.