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Greek Chicken Meatballs Lemon Orzo

Greek Chicken Meatballs Lemon Orzo for a Fresh Family Feast

Enjoy Greek Chicken Meatballs with Lemon Orzo, a flavorful and healthy dinner option for the whole family.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Tender and juicy, providing a perfect base for your meatballs.
  • 1 large Egg Binding agent for that satisfying texture.
  • 1/2 cup Feta Cheese, crumbled Adds creaminess and tangy flavor that elevates the dish.
  • 1.5 tsp Dried Oregano For classic Greek aroma.
  • 1 tsp Dried Basil Brings a slightly sweet flavor.
  • 1 tsp Onion Powder Enhances richness.
  • 1 tsp Garlic Powder Provides a savory kick.
  • 1 tsp Dried Dill A delightful hint of freshness.
  • 1 tsp Dried Parsley Adds color and subtle flavor.
  • 1/2 tsp Salt Essential for enhancing all flavors.
  • 1/2 tsp Pepper To add zing.
For the Orzo
  • 1 cup Dried Orzo Serves as the perfect base, soaking up all the delightful flavors.
  • 1 lemon Lemon Zest For a zesty, bright finish.
  • 1 tbsp Fresh Lemon Juice Amplifies the citrus experience.
  • 2 tbsp Olive Oil or Melted Butter Adds richness and moisture.
  • 2 tbsp Parmesan Cheese, optional A delicious topping that can make it extra decadent.

Equipment

  • mixing bowl
  • large skillet
  • Pot
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the ground chicken, egg, crumbled feta, dried oregano, dried basil, onion powder, garlic powder, dill, parsley, salt, and pepper. Gently mix the ingredients with your hands until just combined. Set aside for about 10 minutes.
  2. Divide the meat mixture into approximately 15 portions and roll each portion into uniform meatballs, about the size of a golf ball.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs in a single layer and sear for 5-6 minutes, turning occasionally until golden brown. Cover and cook for another 5-6 minutes until fully cooked.
  4. While the meatballs are cooking, bring a pot of salted water to a boil. Add 1 cup of dried orzo and cook until al dente, about 8-10 minutes. Drain and keep warm.
  5. In a large serving bowl, mix the cooked orzo with the zest and juice of one lemon, along with 2 tablespoons of olive oil and optional Parmesan cheese. Toss gently.
  6. To serve, plate the lemon orzo first, then arrange the Greek Chicken Meatballs on top. Drizzle with additional olive oil and garnish with extra herbs.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 37gProtein: 35gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

For best results, gently mix the meatball ingredients and check the internal temperature to ensure they reach 165°F. Serve with flair by garnishing with extra herbs.

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