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- 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup feta cheese, crumbled - 1/4 cup fresh parsley, finely chopped - 2 cloves garlic, minced - 1 tablespoon oregano, dried - 1 large egg - Salt and pepper to taste - Olive oil for frying - 1 cup orzo pasta - 2 cups vegetable broth - Zest of 1 lemon - 2 tablespoons lemon juice - 1/4 cup freshly chopped dill - Salt and pepper to taste The chicken meatballs and lemon orzo work well together. The meatballs have a nice balance of seasoning. The feta adds a creamy touch, while the herbs bring freshness. For the lemon orzo, the broth gives flavor. The lemon zest and juice make it bright and zesty. Dill adds a unique taste that pairs perfectly with the meatballs. These ingredients come together to create a dish that sings with flavor. You can adjust the herbs or cheese based on your taste. Enjoy experimenting with these fresh, simple ingredients! {{ingredient_image_1}} First, gather your ingredients. In a large bowl, combine ground chicken, breadcrumbs, crumbled feta cheese, chopped parsley, minced garlic, oregano, egg, salt, and pepper. Use a large spoon to mix gently. Mix just enough to blend everything. Overmixing can make the meatballs tough. You want them tender and juicy. Now, it’s time to shape the meatballs. Take a small amount of mixture and roll it into a ball about one inch wide. This size helps them cook evenly. You should end up with about 12 to 15 meatballs. Make sure they are all similar in size for even cooking. Heat a skillet over medium heat. Add a drizzle of olive oil. Wait until the oil is hot, then add the meatballs in a single layer. Brown them for about 4 to 5 minutes on each side. You want them golden brown and cooked through. Use a meat thermometer to check if they reach 165°F. Once done, remove them from the skillet and set them aside. In the same skillet, pour in the vegetable broth and bring it to a boil. Stir in the orzo and cook for about 8 to 10 minutes. Stir occasionally to prevent sticking. If the broth evaporates too fast, add a splash of water to keep it from drying out. When the orzo is al dente, add lemon zest, lemon juice, chopped dill, salt, and pepper. Mix well and let it cook for one more minute. This step allows the flavors to blend perfectly. To serve, layer the lemon orzo on a plate. Place the Greek chicken meatballs on top. You can garnish with extra dill or lemon wedges for a fresh touch. Enjoy your meal; it’s bright, flavorful, and full of goodness! - Avoiding overmixing for tenderness: When you mix the meatball ingredients, do it gently. Overmixing makes them tough. You want to keep them light and fluffy. Just mix until everything is combined. - Best browning practices for flavor: To get a nice brown crust, heat your skillet well. Add a bit of olive oil before cooking. This helps the meatballs develop a rich flavor. Brown each side for about 4-5 minutes. - Tips for achieving al dente texture: Cook the orzo in vegetable broth for extra flavor. Stir it occasionally to keep it from sticking. Check the pasta around the 8-minute mark. It should be firm but not hard. - Flavor boosting with herbs and spices: Add fresh dill and lemon to the orzo. These ingredients brighten the dish. Don’t forget to season with salt and pepper. This step makes a big difference. - Preparing meatballs in advance: You can make the meatballs ahead of time. Just keep them in the fridge for a day or two. This helps save time on busy nights. - Quick cooking tips for busy nights: If you’re in a hurry, use a wider skillet. This allows more meatballs to brown at once. It cuts cooking time and helps you get dinner on the table faster. Pro Tips Keep It Tender: Mix the meatball ingredients gently to avoid overworking the meat, which can lead to tough meatballs. Flavor Boost: For an extra burst of flavor, let the meatball mixture sit for 10-15 minutes before shaping, allowing the herbs to infuse the chicken. Perfectly Cooked Orzo: Stir the orzo occasionally while it cooks to prevent it from sticking, and taste it a minute before the recommended cooking time to ensure it's al dente. Garnish Wisely: Fresh dill or a sprinkle of extra feta on top of the dish adds a beautiful touch and enhances the overall flavor profile. {{image_2}} You can switch ground chicken for ground turkey or beef. This change gives different flavors and textures. If you need a lighter option, turkey works well. For a richer taste, beef is great too. You can also swap out breadcrumbs. Use crushed crackers or gluten-free breadcrumbs. These alternatives can work well in meatballs. If you want to skip cheese, try using nutritional yeast. It adds a cheesy flavor without dairy. To make your meatballs pop, add spices or herbs. Try cumin or paprika for warmth. You can also add fresh basil or mint for a burst of flavor. These changes can lift your dish and make it special. Different sauces can change the taste too. Serve the meatballs with tzatziki for a cool touch. Or use a spicy marinara to kick it up a notch. Experiment with what you love! Making this dish gluten-free is easy. Use gluten-free orzo or a rice substitute. This lets you enjoy the meal without worry. Check the labels to ensure everything is safe. If you need a dairy-free option, leave out the cheese. You can use a dairy-free feta or skip it entirely. The meatballs will still be delicious and tender without it. To keep your Greek chicken meatballs and lemon orzo fresh, store them in airtight containers. Make sure the food cools down first. Place the meatballs and orzo in separate containers for best results. This helps keep them from getting soggy. Refrigerate them right away. They stay good for 3 to 4 days in the fridge. When it is time to eat the leftovers, you can reheat them easily. The stovetop works best. Heat a pan over medium-low heat, and add a splash of water. Place the meatballs and orzo in the pan, cover it, and stir occasionally. This keeps the food moist. If you use a microwave, heat in short bursts. Stir after each burst to avoid dry spots. You can freeze both cooked and uncooked meatballs. For cooked meatballs, let them cool first. Then, place them in a freezer bag. Squeeze out air before sealing. They should last up to 3 months in the freezer. For uncooked meatballs, lay them on a tray to freeze first. Once solid, transfer them to a bag. For orzo, it is best to freeze it separately. If you have leftover marinades, store them in small containers too. This way, you keep your flavors fresh and ready to use later. Yes, you can make Greek chicken meatballs ahead of time. Here’s how: - Prepare the meatballs: Mix all ingredients in a bowl. Shape them into balls. - Chill them: Cover the meatballs and place them in the fridge. This helps them firm up. - Freeze for later: If you want to keep them longer, freeze the raw meatballs. Place them on a tray, freeze, then transfer to a bag. When you’re ready to cook, just thaw and fry. Pair your meatballs with tasty sides. Here are some great options: - Greek salad: Fresh tomatoes, cucumbers, and olives add a nice crunch. - Tzatziki sauce: A cool dip made with yogurt, garlic, and cucumber. - Pita bread: Soft pita is perfect for scooping up meatballs and sauce. - Roasted veggies: Try roasted zucchini or bell peppers for added flavor. To keep your orzo from getting mushy, follow these tips: - Cook in broth: Use vegetable broth for flavor and moisture control. - Watch the time: Cook orzo for only about 8-10 minutes. Check for doneness. - Stir often: Stir the orzo to prevent it from sticking together. - Add water if needed: If the broth evaporates, add a splash of water to keep it moist. Yes, you can switch up the herbs! Here are some ideas: - Basil: Adds a sweet flavor. - Thyme: Gives a nice earthy taste. - Mint: Works well for a fresh twist. - Cilantro: Adds a bright and zesty flavor. Feel free to mix and match to find your favorite! In this post, I shared how to make tasty Greek chicken meatballs with lemon orzo. You learned about the key ingredients and step-by-step instructions for success. I also provided tips to perfect your meatballs and orzo cooking. You now have options for ingredient swaps and insights on storage. Embrace this simple recipe on busy nights. Your meal can impress family and friends! Enjoy cooking and experimenting with flavors.

Greek Chicken Meatballs with Lemon Orzo

A delicious dish featuring tender chicken meatballs flavored with feta and herbs, served over zesty lemon orzo.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken
  • 0.25 cup breadcrumbs
  • 0.25 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon oregano, dried
  • 1 large egg
  • to taste salt and pepper
  • for frying olive oil
  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 0.25 cup freshly chopped dill
  • to taste salt and pepper

Instructions
 

  • In a large bowl, combine ground chicken, breadcrumbs, feta cheese, parsley, minced garlic, oregano, egg, salt, and pepper. Mix gently until all ingredients are just combined.
  • Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. You should get around 12-15 meatballs.
  • Heat a skillet over medium heat and add a drizzle of olive oil. Once hot, add the meatballs in a single layer. Brown them for about 4-5 minutes on each side until fully cooked and golden brown. Remove from skillet and set aside.
  • In the same skillet, add the vegetable broth and bring to a boil. Stir in the orzo and cook for about 8-10 minutes, or until al dente, stirring occasionally.
  • Once the orzo is cooked, add lemon zest, lemon juice, chopped dill, salt, and pepper. Mix well and cook for an additional minute to combine flavors.
  • On a plate, layer the lemon orzo and top it with the Greek chicken meatballs. Garnish with extra dill or lemon wedges if desired.

Notes

Be careful not to overmix the meatball mixture to keep them tender.
Keyword chicken, Greek, lemon, meatballs, orzo