Greek Chicken Meatballs with Lemon Orzo 

Embark on a culinary journey to the heart of Greece with this delightful dish that combines tender chicken meatballs infused with aromatic herbs and spices, served atop a bed of zesty lemon orzo. This recipe captures the essence of Mediterranean flavors, offering a harmonious blend of savory and citrus notes that are both satisfying and refreshing. Perfect for a family dinner or meal prep, this dish is not only delicious but also quick and easy to prepare, bringing the vibrant tastes of Greece to your table.

Ingredients

For the Chicken Meatballs:

• 1 lb (450g) ground chicken
  
  

• 1/4 cup breadcrumbs
  
  

• 1/4 cup grated Parmesan cheese
  
  

• 1 egg
  
  

• 2 cloves garlic, minced
  
  

• 1/4 cup red onion, finely chopped
  
  

• 1 tablespoon fresh parsley, chopped
  
  

• 1 teaspoon dried oregano
  
  

• 1/2 teaspoon salt
  
  

• 1/4 teaspoon black pepper
  
  

• Zest of 1 lemon
  
  

For the Lemon Orzo:

• 1 cup orzo pasta
  
  

• 2 cups chicken broth
  
  

• Juice of 1 lemon
  
  

• 1 tablespoon extra virgin olive oil
  
  

• 1/3 cup crumbled feta cheese
  
  

• 1 tablespoon fresh dill, chopped
  
  

• Salt and pepper to taste
  
  

Directions

1. Prepare the Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, chopped red onion, parsley, dried oregano, salt, pepper, and lemon zest. Mix until just combined, being careful not to overwork the mixture.
   
   

2. Form the Meatballs: Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. This should yield approximately 20 meatballs.
   
   

3. Cook the Meatballs: In a large skillet over medium heat, heat a tablespoon of olive oil. Add the meatballs in batches, cooking until browned on all sides and cooked through, about 10–12 minutes. Remove the meatballs from the skillet and set aside.
   
   

4. Prepare the Lemon Orzo: In the same skillet, add the chicken broth and bring to a simmer. Stir in the orzo pasta and cook according to the package instructions until al dente, about 8–10 minutes.
   
   

5. Finish the Orzo: Once the orzo is cooked, stir in the lemon juice, olive oil, crumbled feta cheese, and chopped dill. Season with salt and pepper to taste.
   
   

6. Combine and Serve: Return the cooked meatballs to the skillet, nestling them into the lemon orzo. Cover and cook for an additional 2–3 minutes to heat through. Serve warm, garnished with extra dill or feta if desired.
   
   

Nutritional Information (per serving)

• Calories: Approximately 450 kcal
  
  

• Protein: 30g
  
  

• Fat: 20g
  
  

• Carbohydrates: 35g
  
  

• Fiber: 3g
  
  

• Sugar: 5g
  
  

• Sodium: 600mg