Greek Chicken Meatballs with Lemon Orzo

The aroma wafting from the kitchen as you cook up a batch of Greek Chicken Meatballs with Lemon Orzo is nothing short of magical. Picture this: juicy chicken meatballs infused with fragrant herbs and spices, served over a bed of zesty lemon orzo that dances on your taste buds like it’s auditioning for a Broadway show. If that doesn’t get your mouth watering, I don’t know what will.

This dish isn’t just a meal; it’s a celebration on a plate! Whether you’re hosting friends for dinner or enjoying a cozy family night in, these meatballs will steal the spotlight. Just wait until you see the smiles when they take that first bite!

I once made this dish for my best friend’s birthday party. The joy on her face when she took her first bite was priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Chicken: Opt for lean ground chicken to keep the meatballs tender without excess fat.
• Fresh Parsley: Bright green parsley adds freshness; choose vibrant bunches without wilting.
• Dried Oregano: This herb is key to achieving that authentic Greek flavor profile; don’t skip it!
• Garlic Cloves: Fresh garlic contributes robust flavor; crush them just before adding for maximum impact.
• Onion: Sweet onion enhances the meatball mixture; finely chop to distribute evenly.
• Lemon Zest: Brightens up both the meatballs and orzo; use a microplane for fine zesting.
• Orzo Pasta: This rice-shaped pasta pairs beautifully with the meatballs and soaks up all the delicious juices.
• Chicken Broth: Use low-sodium broth for cooking the orzo to control salt levels while adding flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Start by gathering all your ingredients on the counter. Chop your onion and garlic finely so they blend seamlessly into the meatball mixture.

Create the Meatball Mixture: In a large bowl, combine ground chicken, fresh parsley, dried oregano, minced garlic, chopped onion, lemon zest, salt, and pepper. Mix until just combined—don’t overwork it!

Form and Cook Meatballs: Roll the mixture into equal-sized balls—about two tablespoons each—and arrange them on a baking sheet lined with parchment paper. Bake at 400°F (200°C) until golden brown—about 20 minutes.

Prepare the Lemon Orzo: While your meatballs are baking, bring chicken broth to a boil in a medium saucepan. Stir in orzo pasta and cook according to package instructions until al dente—about 8-10 minutes.

Add Flavor to Orzo: Once cooked, drain any excess broth from the orzo and stir in lemon juice and zest along with some olive oil. This adds brightness and keeps it from sticking together.

Serve Up Your Dish: Plate a generous portion of lemon orzo topped with those glorious golden-brown Greek chicken meatballs. Garnish with extra parsley if you’re feeling fancy!

Now stand back and let everyone fawn over your culinary masterpiece! The vibrant colors and aromatic scents will make you feel like you’ve just stepped off an airplane in Greece itself.

Enjoy every delicious bite of these Greek Chicken Meatballs with Lemon Orzo; they’re not just food—they’re a ticket to flavor paradise!

Perfecting the Cooking Process

Sear the chicken meatballs first to lock in flavor, then cook the lemon orzo while they bake to save time.

Add Your Touch

Feel free to swap in ground turkey or add feta cheese for an extra burst of flavor that elevates your dish.

Storing & Reheating

Store leftover Greek chicken meatballs in an airtight container for up to three days. Reheat them in the oven for best results.

I remember the first time I made these Greek chicken meatballs; my friends devoured them so quickly, I barely had time to take a photo!

FAQ

Can I freeze Greek chicken meatballs with lemon orzo?

Yes, freeze them separately and reheat when ready to serve.

What sides pair well with Greek chicken meatballs?

Serve with a refreshing Greek salad or roasted vegetables for balance.

How do I know when the chicken meatballs are done?

Check that they reach an internal temperature of 165°F for safety.

Print

Greek Chicken Meatballs with Lemon Orzo

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Enjoy juicy Greek Chicken Meatballs on a bed of zesty lemon orzo—a vibrant, flavorful dish perfect for any occasion.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Greek

Ingredients

Scale 1x2x3x

• 1 lb ground chicken
• ¼ cup fresh parsley, chopped
• 1 tsp dried oregano
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 tsp lemon zest (from about 1 lemon)
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the ground chicken, chopped parsley, dried oregano, minced garlic, chopped onion, lemon zest, salt, and pepper. Mix well.
3. Form the mixture into meatballs, about 2 tablespoons each, and place them on a lined baking sheet.
4. Bake for 20 minutes or until golden brown and cooked through.
5. While the meatballs are baking, bring the chicken broth to a boil in a saucepan. Add the orzo pasta and cook according to the package instructions (about 8-10 minutes).
6. Drain the orzo and toss it with the lemon juice, lemon zest, and olive oil.
7. Serve the meatballs over the lemon orzo and garnish with extra parsley, if desired.

Nutrition

• Serving Size: 1 plate (350g)
• Calories: 460
• Sugar: 2g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 29g
• Cholesterol: 85mg

Keywords: For added flavor, consider mixing in feta cheese or substituting ground turkey for chicken. Store leftovers in an airtight container for up to three days; reheat in the oven for optimal results.