Description
This recipe for Greek Chicken Meatballs with Lemon Orzo features tender, flavorful chicken meatballs baked to perfection and served with a bright, zesty lemon orzo pasta. Infused with Mediterranean ingredients like parsley, oregano, and feta cheese, this dish offers a balanced combination of protein and refreshing sides, perfect for a wholesome and satisfying dinner.
Ingredients
Units
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the meatballs cook evenly and don’t stick.
- Prepare Meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, chopped red onion, minced garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are well blended, creating a uniform mixture.
- Form Meatballs: Using your hands, shape the mixture into 1-inch meatballs. Place each meatball evenly spaced on the prepared baking sheet to allow proper air circulation and even cooking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes or until golden brown and cooked through. Confirm doneness by ensuring the internal temperature reaches 165°F (74°C).
- Cook Orzo: While the meatballs bake, bring the vegetable or chicken broth to a boil in a saucepan. Add the orzo pasta and cook for about 8-10 minutes until al dente, according to package instructions.
- Combine Orzo: Drain excess broth from the orzo, then return it to the saucepan. Drizzle with olive oil and stir in crumbled feta cheese, chopped parsley, and lemon juice. Season with salt and pepper to taste and mix well to meld the flavors.
- Serve: Remove meatballs from the oven and serve them alongside the lemon orzo. Garnish with extra parsley and lemon wedges if desired for an added fresh touch. Enjoy your delicious Greek-inspired meal!
Notes
- You can substitute ground chicken with ground turkey if preferred.
- For a gluten-free version, replace breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Make sure not to overmix the meatball mixture to keep them tender.
- Use fresh lemon zest and juice for the brightest flavors.
- Leftover meatballs and orzo can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 105 mg
