These tasty Greek chicken meatballs are packed with flavor and served with zesty lemon orzo. They’re juicy, light, and a perfect meal for any day of the week!
Who doesn’t love a dish that feels like a mini-vacation? I like to pair mine with a side of veggies. It’s a fun way to add color to my plate and make it extra delicious!
Key Ingredients & Substitutions
Ground Chicken: This is the main protein in the meatballs. If you want a richer flavor, you could use ground turkey or a mix of chicken and pork instead.
Breadcrumbs: Panko breadcrumbs give a nice crunch. If you’re gluten-free, use gluten-free breadcrumbs or crushed rice crackers as a substitute.
Parmesan Cheese: This adds a salty depth to the meatballs. If you’re dairy-free, nutritional yeast can provide a cheesy flavor, or you can simply skip it.
Orzo Pasta: A small, rice-shaped pasta that cooks quickly. If unavailable, try substituting with small pasta shapes like couscous or ditalini.
Lemon: Fresh lemon juice brightens the dish. In a pinch, bottled lemon juice works too, but fresh zest really enhances the flavor.
How Do You Ensure Juicy Meatballs?
Making moist and tender meatballs can be tricky! Here are some tips to get it right:
- Don’t Overmix: Mix the meatball ingredients just enough to combine. Overmixing can make them tough.
- Size Matters: Aim for small meatballs (about 1-1.5 inches). This ensures they cook through without drying out.
- Cook in Batches: Give meatballs space in the skillet. Overcrowding can cause steaming rather than browning.
- Check for Doneness: Use a meat thermometer; they should reach 165°F (74°C) for safety.
By following these tips, you’ll achieve delicious, juicy meatballs every time!
Easy Greek Chicken Meatballs with Lemon Orzo
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- 1 tbsp olive oil (for cooking)
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 tbsp butter
- 2 cups chicken broth
- Juice and zest of 1 lemon
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This delightful dish takes about 20 minutes of prep time and approximately 20 minutes of cooking time, for a total of about 40 minutes. It’s a quick and easy meal perfect for weeknights when you’re looking for something delicious and refreshing!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a mixing bowl, add the ground chicken, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, dried oregano, salt, pepper, and the egg. Use your hands or a spoon to mix gently, taking care not to overmix, as this can make the meatballs tough. Just mix until everything is evenly combined!
2. Form Meatballs:
Take a small piece of the mixture and roll it into a ball about 1 to 1.5 inches in diameter. Place the shaped meatballs on a plate, and set aside. You should get about 16-20 meatballs, depending on size.
3. Cook Meatballs:
Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Once cooked, remove the meatballs from the skillet and set them aside on a plate.
4. Make Lemon Orzo:
In the same skillet, add 2 tablespoons of butter and melt it over medium heat. Next, add the orzo pasta and toast it for 1-2 minutes until it gets a little golden color. This adds a delicious nutty flavor!
5. Add Broth and Lemon:
Pour in 2 cups of chicken broth, the lemon juice, and lemon zest. Season with a little salt to taste. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cover the skillet and let it cook for about 10 minutes, or until the orzo is tender and the liquid is absorbed, stirring occasionally to prevent sticking.
6. Combine and Heat Through:
Once the orzo is cooked, return the meatballs to the skillet and nestle them into the orzo. Cover the skillet again and cook for an additional 2-3 minutes to warm the meatballs and let the flavors meld together.
7. Serve:
Once everything is nicely heated and combined, it’s time to serve! Garnish with freshly chopped parsley and add lemon wedges on the side for an extra burst of flavor. Enjoy your delicious Greek-inspired meal!
Bon appétit!
FAQ About Easy Greek Chicken Meatballs with Lemon Orzo
Can I Use Ground Turkey Instead of Ground Chicken?
Absolutely! Ground turkey is a great substitute and will work just as well in this recipe. It’ll still deliver deliciously juicy meatballs with a slightly different flavor profile.
How Can I Make This Dish Gluten-Free?
To make this recipe gluten-free, simply use gluten-free breadcrumbs in place of traditional breadcrumbs. You can also use quinoa or rice instead of orzo for a gluten-free grain option.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the dish in the microwave or on the stovetop. Add a splash of chicken broth when reheating to keep the orzo moist.
Can I Freeze the Meatballs?
Yes, you can! After cooking, let the meatballs cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer bag or airtight container. They can be stored for up to 3 months! Reheat from frozen in sauce or broth for moist meatballs.
