Get ready to embark on a culinary journey to Greece with this vibrant, flavorful dish of Greek Chicken Meatballs with Lemon Orzo. This dish combines tender and juicy chicken meatballs, seasoned with aromatic herbs and lemon zest, paired with a refreshing and zesty lemon-infused orzo pasta. The combination of savory meatballs and bright orzo makes for a well-balanced meal that’s perfect for family dinners, meal prep, or even entertaining guests. Let’s dive into this easy-to-follow recipe, bringing a little taste of Greece right to your kitchen!
Why You’ll Love This Recipe
Greek Chicken Meatballs with Lemon Orzo offers a perfect balance of flavors. The herb-packed meatballs are moist and flavorful, while the lemon orzo is fresh and light, with a touch of feta cheese adding creaminess and tang. The recipe is quick, easy to prepare, and can be customized to suit your taste. With wholesome ingredients and a Mediterranean twist, it’s a delightful meal that works for any occasion. Plus, the dish is full of fresh ingredients, making it a healthy, satisfying option for your next meal.
Ingredients
For the Chicken Meatballs:
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1 lb ground chicken
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1/2 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1/4 cup finely chopped red onion
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2 cloves garlic, minced
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1 large egg
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2 tbsp fresh parsley, chopped
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1 tsp dried oregano
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1/2 tsp salt
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1/4 tsp black pepper
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Zest of 1 lemon
For the Lemon Orzo:
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1 cup orzo pasta
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2 cups vegetable or chicken broth
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2 tbsp olive oil
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1/4 cup feta cheese, crumbled
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1/4 cup fresh parsley, chopped
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Juice of 1 lemon
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Salt and pepper, to taste
Tip: Make sure to have fresh parsley and lemon on hand for that extra burst of flavor and brightness.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent the meatballs from sticking and to make cleanup easier.
Step 2: Prepare the Meatballs
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix everything together until well combined. You can use your hands or a spoon to do this.
Step 3: Form the Meatballs
Use your hands to form the meatball mixture into 1-inch meatballs and place them evenly on the prepared baking sheet. This recipe should make about 20 meatballs, but you can adjust the size as you prefer.
Step 4: Bake the Meatballs
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are golden brown and cooked through. The internal temperature of the meatballs should reach 165°F (74°C). Once done, remove from the oven and set aside.
Step 5: Cook the Orzo
While the meatballs are baking, bring the vegetable or chicken broth to a boil in a saucepan. Once boiling, add the orzo pasta and cook according to the package instructions (usually 8-10 minutes) until it’s al dente.
Step 6: Combine the Orzo
Once the orzo is cooked, drain any excess broth and return the orzo to the saucepan. Drizzle with olive oil, then add the crumbled feta cheese, chopped parsley, lemon juice, and season with salt and pepper to taste. Stir everything together until the orzo is well-coated and the cheese begins to melt into the pasta.
Step 7: Serve
To serve, place the lemon orzo on plates and top with the Greek chicken meatballs. Garnish with additional parsley and lemon wedges if desired. Enjoy the bright, tangy flavors of this Greek-inspired meal!
Notes & Variations
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For Extra Flavor: Marinate the meatballs in olive oil, lemon zest, and oregano for 30 minutes before baking to infuse more Mediterranean flavors.
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Make It Spicy: Add a pinch of red pepper flakes to the meatball mixture for a little heat.
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Substitute Chicken: If you prefer, you can use ground turkey instead of chicken for a lighter option.
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Vegetarian Version: For a vegetarian twist, try using chickpeas or lentils to make the meatballs and substitute the orzo with quinoa or couscous.
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Add Veggies: Consider adding some sautéed spinach or roasted veggies to the orzo for extra texture and flavor.
Heating & Storage Information
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Storing Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the microwave or on the stovetop. Add a splash of broth to the orzo while reheating to keep it moist.
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Freezing: You can freeze the cooked meatballs and orzo separately. Store them in airtight containers for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stovetop or in the microwave.
FAQs
Q1: Can I use regular pasta instead of orzo?
Yes, you can substitute orzo with regular pasta, such as penne or farfalle. Just be sure to adjust the cooking time based on the type of pasta you choose.
Q2: How can I make the meatballs more moist?
Adding a bit of milk to the meatball mixture or increasing the amount of breadcrumbs can help make the meatballs extra moist.
Q3: Can I bake the meatballs ahead of time?
Absolutely! You can bake the meatballs in advance and store them in the refrigerator for up to 2-3 days. Reheat them in the oven or microwave before serving.
Q4: Can I substitute feta cheese?
If you’re not a fan of feta, you can substitute it with crumbled goat cheese or even ricotta for a creamier texture.
Q5: How do I know when the meatballs are cooked through?
The best way to check is by using a meat thermometer. The internal temperature should reach 165°F (74°C) to ensure the meatballs are fully cooked.
Conclusion
These Greek Chicken Meatballs with Lemon Orzo offer a fresh and vibrant Mediterranean meal that’s easy to prepare, packed with flavor, and perfect for any night of the week. Whether you’re cooking for family or prepping meals for the week ahead, this dish is both healthy and satisfying. The combination of tender, flavorful meatballs and the zesty, refreshing orzo is a match made in Greek culinary heaven. So gather your ingredients, follow the steps, and enjoy a taste of Greece in your very own kitchen!
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Greek Chicken Meatballs with Lemon Orzo
- Total Time: 35-40 minutes
- Yield: 4-6 people (depending on portion size)
Description
Embark on a culinary journey to Greece with this vibrant, flavorful dish of Greek Chicken Meatballs with Lemon Orzo. This easy-to-follow recipe combines tender, juicy chicken meatballs packed with aromatic herbs and lemon zest, served alongside a refreshing lemon-infused orzo. The combination of savory meatballs and light, zesty orzo makes this a well-balanced, delicious meal perfect for family dinners, meal prep, or entertaining guests. Greek Chicken Meatballs are a quick, healthy, and satisfying Mediterranean-inspired dish that will transport your taste buds to the sunny shores of Greece!
Ingredients
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
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent the meatballs from sticking and to make cleanup easier.
Step 2: Prepare the Meatballs
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix everything together until well combined. Use your hands or a spoon to ensure even distribution.
Step 3: Form the Meatballs
Shape the meatball mixture into 1-inch meatballs and place them evenly on the prepared baking sheet. This recipe should yield about 20 meatballs, but you can adjust the size as desired.
Step 4: Bake the Meatballs
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are golden brown and cooked through. The internal temperature of the meatballs should reach 165°F (74°C). Once done, remove from the oven and set aside.
Step 5: Cook the Orzo
While the meatballs are baking, bring the vegetable or chicken broth to a boil in a saucepan. Once boiling, add the orzo pasta and cook according to the package instructions (usually 8-10 minutes) until it’s al dente.
Step 6: Combine the Orzo
Once the orzo is cooked, drain any excess broth and return the orzo to the saucepan. Drizzle with olive oil, then add the crumbled feta cheese, chopped parsley, lemon juice, and season with salt and pepper to taste. Stir everything together until the orzo is well-coated, and the cheese begins to melt into the pasta.
Step 7: Serve
To serve, place the lemon orzo on plates and top with the Greek chicken meatballs. Garnish with additional parsley and lemon wedges if desired. Enjoy the bright, tangy flavors of this Greek-inspired meal!
Notes
- For Extra Flavor: Marinate the meatballs in olive oil, lemon zest, and oregano for 30 minutes before baking to infuse more Mediterranean flavors.
- Make It Spicy: Add a pinch of red pepper flakes to the meatball mixture for a little heat.
- Substitute Chicken: If preferred, you can use ground turkey instead of chicken for a lighter option.
- Vegetarian Version: For a vegetarian twist, try using chickpeas or lentils to make the meatballs and substitute the orzo with quinoa or couscous.
- Add Veggies: Consider adding some sautéed spinach or roasted veggies to the orzo for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Greek Mediterranean
